California Spaghetti Salad — A Fresh, Colorful Twist on Pasta
California Spaghetti Salad is a vibrant, flavorful dish that combines tender pasta, crisp vegetables, and a zesty dressing. Perfect for picnics, potlucks, or a light family meal, this salad is as visually appealing as it is delicious. Bursting with colors and textures, it’s a California-style celebration of fresh, wholesome ingredients. Here’s a step-by-step guide to creating this salad from scratch.
🥗 Ingredients You’ll Need
For 6–8 servings:
- 8 oz (about 225 g) spaghetti
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- ½ cup red onion, finely chopped
- 1 cup shredded carrots
- ½ cup black olives, sliced
- ½ cup shredded cheddar or Monterey Jack cheese
- 2–3 green onions, chopped
- ½ cup fresh cilantro or parsley, chopped
For the Dressing:
- ⅓ cup olive oil
- 3 tablespoons apple cider vinegar (or white wine vinegar)
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 1 clove garlic, minced
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika (optional for a subtle smoky flavor)
🥣 Step-by-Step Method
Step 1: Cook the Spaghetti
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Be careful not to overcook, as the pasta will continue to absorb flavors in the salad. Drain the spaghetti and rinse it under cold water to stop the cooking process. Set aside to cool completely.
Step 2: Prepare the Vegetables
While the pasta cools, chop all your vegetables: halve the cherry tomatoes, dice cucumbers and bell peppers, finely chop the red onion, and shred the carrots. Slice the black olives and chop fresh herbs. Preparing all ingredients ahead makes assembly smooth and quick.
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