No photo description available.

Here’s a detailed, unique article about making California Spaghetti Salad, with a clear step-by-step method:

California Spaghetti Salad: A Fresh, Flavorful, and Colorful Summer Dish

If you’re looking for a vibrant, refreshing salad that’s perfect for picnics, potlucks, or a light lunch, California Spaghetti Salad is a winner. Packed with colorful vegetables, tender spaghetti, and a creamy, tangy dressing, this salad combines textures and flavors that are both satisfying and visually appealing. Here’s a step-by-step guide to making it perfectly every time.

Ingredients You’ll Need

For 6–8 servings:

8 oz (225g) spaghetti
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup red bell pepper, diced
½ cup yellow bell pepper, diced
½ cup shredded carrots
½ cup black olives, sliced
½ cup red onion, finely chopped
½ cup cheddar or mozzarella cheese, cubed
2–3 green onions, sliced
Fresh parsley or cilantro for garnish (optional)

For the dressing:

½ cup mayonnaise
¼ cup sour cream
2 tbsp apple cider vinegar or lemon juice
1 tbsp Dijon mustard
1 tsp sugar (optional)
Salt and black pepper to taste
½ tsp garlic powder

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 package instructions until al dente (slightly firm to the bite). Overcooked pasta can turn mushy in the salad.

Once cooked, drain and rinse under cold water to stop the cooking process and cool the pasta. Draining with cold water also helps prevent sticking. Set aside.