This California Spaghetti Salad is a vibrant twist on classic pasta salad—tossed with crisp vegetables, tangy Italian dressing, and a splash of citrus for West Coast flair. With just 7 simple ingredients, it’s ready in 20 minutes, serves a crowd, and tastes even better the next day.
No mayo. No heaviness. Just bright, crunchy, satisfying flavor.
Why You’ll Love This Recipe
🌶️ Only 7 ingredients—pantry staples!
⏱️ 15 minutes prep, 5+ minutes chill
💛 One bowl = easy cleanup
💸 Costs under $6—feeds 8 generously
🌾 Naturally nut-free & easily gluten-free (use GF pasta)
Ingredients You’ll Need
(Serves 8)
1 lb spaghetti, cooked and cooled
1 cup cherry tomatoes, halved
1 cucumber, diced
1 bell pepper (red or yellow), diced
½ red onion, finely chopped
¼ cup fresh parsley or basil, chopped
⅔ cup Italian dressing (or homemade: olive oil + red wine vinegar + garlic + oregano)
1 tbsp lemon juice or red wine vinegar (for brightness)
Salt & black pepper to taste
Optional: Kalamata olives, avocado, feta cheese, or grilled chicken
💡 Pro Tips:
Rinse pasta under cold water after cooking—stops cooking and removes excess starch.
Drain veggies well—prevents watery salad.
Chill 30+ minutes—flavors meld beautifully.
Step-by-Step Instructions (Crunchy, Tangy, Foolproof)
1. Cook & Cool Pasta
Cook spaghetti according to package directions. Drain, rinse with cold water, and let cool completely.
2. Chop Vegetables
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