Vibrant, refreshing, and full of sunshine, California Spaghetti Salad is a colorful twist on classic pasta salads. It’s a dish that practically radiates happiness with its crisp veggies, bright flavors, and tender spaghetti tossed in a light, tangy dressing. Perfect for picnics, barbecues, or even a quick family dinner, this salad captures the essence of casual California living — easygoing, fresh, and endlessly delicious.

Imagine the delightful crunch of cucumbers, the juicy burst of cherry tomatoes, the slight bite of red onions, and the tender spaghetti noodles, all wrapped in a zesty Italian dressing. It’s a brilliant mix of textures and flavors that feels as good as a breezy afternoon on the beach. California Spaghetti Salad is your go-to dish for something hearty yet light, simple yet satisfying.

Ingredients for California Spaghetti Salad

1 lb spaghetti, broken into thirds
1 ½ cups cherry tomatoes, halved
1 large cucumber, diced
½ red onion, thinly sliced
1 green bell pepper, diced
1 red bell pepper, diced
1 can (2.25 oz) sliced black olives, drained
1 cup Italian dressing (store-bought or homemade)
½ cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
1 teaspoon garlic powder
1 teaspoon paprika
Salt and black pepper to taste

Step 1: Cook the Spaghetti

Start by bringing a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente — tender but still firm to the bite. Once cooked, drain the pasta and immediately rinse it under cold water to stop the cooking process and cool it down. Set aside.

Step 2: Prepare the Vegetables

While the pasta is cooking, chop and slice all your fresh vegetables. Halve the cherry tomatoes, dice the cucumber and bell peppers, and thinly slice the red onion. Make sure everything is roughly the same size so every forkful gets a good mix.

Step 3: Combine Pasta and Veggies

In a large bowl, toss together the cooled spaghetti, cherry tomatoes, cucumber, red onion, bell peppers, and black olives. Give it a gentle stir so everything is well distributed without breaking the noodles.

Step 4: Make It Flavorful

Pour the Italian dressing over the pasta and vegetable mixture. Sprinkle in the Parmesan cheese, chopped parsley, garlic powder, paprika, salt, and pepper. Toss everything carefully until the spaghetti is evenly coated with the dressing and seasonings.

Step 5: Chill and Serve

Cover the salad with plastic wrap and refrigerate for at least 1–2 hours before serving. This chilling time allows the flavors to meld together beautifully. Give it a light toss before plating, and maybe add a little extra Parmesan or parsley for a final flourish.

Storage Instructions

California Spaghetti Salad is a dream when it comes to make-ahead meals. Store any leftovers in an airtight container in the refrigerator. It stays fresh and delicious for up to 4 days. Just remember to give it a quick toss before serving again, as the dressing may settle at the bottom. If the pasta seems a bit dry after a day or two, drizzle a little extra Italian dressing to freshen it up.

Note: This salad is best enjoyed cold, so there’s no need to reheat.

Estimated Nutrition

(Per serving, assuming 8 servings total)

Calories: 280 kcal
Protein: 8 g
Fat: 12 g
Saturated Fat: 3 g
Carbohydrates: 34 g
Fiber: 3 g
Sugar: 4 g
Cholesterol: 8 mg
Sodium: 520 mg

Nutrition values may vary based on exact ingredients and serving sizes.

Frequently Asked Questions

What type of spaghetti works best for this salad?

Regular spaghetti is perfect, but you can also use whole wheat or gluten-free varieties if needed.

Can I use a different dressing?

Absolutely! While Italian dressing is classic, a lemon vinaigrette or a balsamic-based dressing would also taste fantastic.

How far in advance can I make this salad?

You can make it up to 24 hours ahead. The longer it chills, the more flavorful it becomes!

Can I add protein to make it a full meal?

Definitely — grilled chicken, shrimp, or even chickpeas make great additions to bulk it up.

What vegetables can I swap or add?

Feel free to throw in broccoli, zucchini, carrots, or even spinach for extra color and crunch.

Can this salad be frozen?

It’s not recommended to freeze pasta salads, as the noodles and veggies can become mushy after thawing.

How can I make it spicier?

Add some diced jalapeños, a dash of red pepper flakes, or a splash of hot sauce to bring the heat!

How do I prevent the pasta from sticking together?

Rinsing the spaghetti under cold water after cooking and tossing it with dressing right away helps prevent it from sticking.

California Spaghetti Salad

Author: Julia Walton
Total Time: 15 minute
Yield: About 8 servings

Print Recipe

Description

Craving a vibrant, refreshing dish that bursts with flavor? Look no further than this irresistible California Spaghetti Salad! It’s the ultimate “easy recipe” that’s packed with fresh vegetables, tender spaghetti, and tossed in a zesty Italian dressing. Perfect for “quick breakfast,” “easy dinner,” “healthy snack,” or even “picnic food ideas,” this salad is a colorful crowd-pleaser that fits into all your “dinner ideas” and “lunch prep” plans. Every bite brings a delightful crunch, juicy bursts from cherry tomatoes, and a bright, herby finish. You’ll love how effortlessly this dish comes together, making it a true must-try for your next gathering or weekday meal!

Instructions

Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente. Drain and rinse under cold water to cool.
While pasta cooks, prep the vegetables: halve the cherry tomatoes, dice the cucumber and bell peppers, and thinly slice the red onion.
In a large bowl, combine the cooled spaghetti, cherry tomatoes, cucumber, red onion, bell peppers, and olives.
Pour Italian dressing over the salad. Add Parmesan cheese, parsley, garlic powder, paprika, salt, and pepper.
Toss gently to coat everything evenly.
Cover and refrigerate for at least 1–2 hours before serving for best flavor.
Before serving, toss again and garnish with extra Parmesan or parsley if desired.

Prep Time: 20 minutes
Cook Time: 1–2 hours
Category: Side Dish