Description

Ready to brighten up your table with a colorful, zesty pasta salad? This California Spaghetti Salad is a refreshing blend of tender spaghetti noodles, crunchy fresh vegetables, and a tangy Italian-style dressing that makes every bite sing. Perfect as a quick lunch, a summer BBQ side, or a vibrant make-ahead dinner option, this easy recipe is loaded with wholesome ingredients and bursting with flavor. Whether you’re looking for healthy snack ideas, easy dinner inspiration, or a new dish to wow guests, this salad checks every box. It’s light, satisfying, and packed with texture—a must-try for your next meal prep session or party platter.

Ingredients

Scale

For the Salad:

12 oz spaghetti noodles, broken in half
1½ cups cherry tomatoes, halved
1 cup cucumber, diced
1 cup mixed bell peppers, diced
½ cup red onion, finely chopped
1 cup zucchini, chopped (optional)
¼ cup sliced black olives (optional)
¼ cup shredded carrots
¼ cup chopped fresh parsley
2 tbsp grated Parmesan cheese

For the Dressing:

¾ cup Italian dressing
2 tbsp red wine vinegar
1 tsp garlic powder
½ tsp onion powder
½ tsp dried oregano
Salt and pepper to taste
½ tsp sugar (optional)

Instructions

Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Drain and rinse with cold water to stop cooking. Let cool.
Prep all vegetables: halve tomatoes, dice cucumber and bell peppers, chop onion and zucchini, slice olives, shred carrots, and chop parsley.
In a small bowl, whisk together all dressing ingredients until well combined.
In a large mixing bowl, combine cooled pasta and vegetables. Pour dressing over and toss gently until evenly coated.
Cover and refrigerate for at least 2 hours to allow flavors to meld.
Toss again before serving. Sprinkle with Parmesan and fresh parsley to garnish.