California Spaghetti Salad
A colorful and refreshing spaghetti salad bursting with vibrant veggies and zesty dressing, perfect for busy families.
Ingredients
Pasta and Dressing
- 12 ounces spaghetti Cook until al dente.
- 1 cup Italian dressing Store-bought or homemade.
- 1 teaspoon Italian seasoning Optional for added flavor.
Vegetables
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell pepper, diced Any color you prefer.
- 1 cup black olives, sliced
- ½ cup red onion, chopped
Seasoning
- Salt and pepper to taste
Instructions
Cooking the Pasta
- In a large pot, bring water to a rolling boil. Add a pinch of salt and toss in the spaghetti. Cook according to package instructions until al dente, usually about 8-10 minutes. Drain and rinse under cold water until cooled.
Preparing Vegetables
- While the spaghetti is cooking, dice up the tomatoes, cucumber, bell pepper, and red onion.
Mixing Ingredients
- In a large mixing bowl, combine the cooled spaghetti, chopped veggies, and olives. Drizzle the Italian dressing and sprinkle in the Italian seasoning, salt, and pepper. Gently toss everything together.
Chilling the Salad
- For maximum flavor, let the salad chill in the fridge for at least 30 minutes.
Serving
- Serve in bowls or directly from the mixing bowl and enjoy!
Notes
Customize the salad by adding seasonal veggies or proteins like grilled chicken or shrimp. Perfect for meal prep, keeps well in the fridge for 3-5 days.