California Spaghetti Salad
A vibrant and delicious California Spaghetti Salad that's perfect for busy schedules, packed with colorful veggies and zesty flavors.
Ingredients
Pasta
- 8 oz spaghetti (or any pasta you have on hand)
Vegetables
- 1 cup cherry tomatoes (halved) For a pop of freshness
- 1 cup cucumber (diced) For added crunch
- 1/2 cup bell pepper (diced) Any color you fancy
- 1/2 cup black olives (sliced) Optional, as not everyone likes them
- 1/4 cup red onion (finely chopped) For a slight zest
Cheese
- 1 cup mozzarella cheese (cubed) Because cheese is life
Dressing
- 1/3 cup Italian salad dressing Or to taste
Seasoning
- Salt and pepper To your liking
Instructions
Cooking the Pasta
- Begin by boiling a large pot of salted water. Add the spaghetti and cook according to package instructions until al dente.
- Once done, drain it and rinse under cold water to stop the cooking process.
Combining Ingredients
- In a large mixing bowl, toss together the cherry tomatoes, cucumber, bell pepper, black olives, red onion, and mozzarella cheese.
- Add the cooled spaghetti and drizzle with Italian dressing. Toss gently until everything is well combined.
Final Touches
- Season with salt and pepper to taste.
- Let the salad sit in the fridge for about 30 minutes to allow flavors to meld.
- Serve chilled.
Notes
This salad can be made in advance and kept in the fridge for up to three days. Feel free to get creative with the veggies based on what you have on hand. Consider adding grilled chicken or shrimp for extra protein.