Description
California Spaghetti Salad is a refreshing, colorful pasta salad loaded with crisp vegetables and tossed in a creamy, tangy dressing. It’s perfect for summer gatherings, potlucks, or a light, satisfying meal any time of year.
Ingredients
- 8 oz spaghetti (or any pasta of choice)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup bell pepper, diced (any color)
- 1/2 cup black olives, sliced
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley, chopped (for garnish)
- For the dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook spaghetti according to package instructions until al dente. Drain and rinse with cold water. Set aside to cool.
- Prepare vegetables: halve cherry tomatoes, dice cucumber and bell pepper, chop red onion, and slice olives.
- In a large bowl, combine cooled spaghetti, tomatoes, cucumber, onion, bell pepper, and olives.
- In a separate bowl, whisk together mayonnaise, sour cream, Dijon mustard, red wine vinegar, olive oil, garlic powder, oregano, salt, and pepper.
- Pour dressing over pasta and veggies. Toss to combine and coat evenly.
- Garnish with Parmesan cheese and chopped parsley.
- Chill for at least 30 minutes before serving to let flavors meld.
Notes
- Add grilled chicken, shrimp, or tuna for a protein boost.
- Swap in your favorite vegetables like corn, carrots, or avocado.
- Add sliced jalapeños or red pepper flakes for a spicy kick.
- Use vegan mayo and sour cream and omit cheese for a vegan version.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 4g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg
