Go Back

California Spaghetti Salad

A vibrant blend of veggies, tangy dressing, and spaghetti that's quick and delicious—perfect for busy days and gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 8 oz spaghetti (cooked and cooled)
Vegetables
  • 1 cup cherry tomatoes (halved)
  • 1 cup cucumber (diced)
  • 1 medium bell pepper (diced—any color)
  • 1/2 cup red onion (finely chopped)
  • 1 cup black olives (sliced)
Dressing and Seasoning
  • 1 cup Italian dressing (store-bought or homemade)
  • Salt and pepper (to taste)
Optional Ingredient
  • 1/2 cup feta cheese (crumbled) For extra creaminess

Method
 

Preparation
  1. In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and run it under cold water to cool down.
  2. While the pasta is cooking, chop your veggies.
Mixing
  1. In a big mixing bowl, toss together the cooled spaghetti, cherry tomatoes, cucumber, bell pepper, red onion, and black olives.
  2. Pour your Italian dressing over the dish and toss until all ingredients are coated evenly.
  3. Taste and adjust seasoning with salt and pepper as needed. If you like, sprinkle feta on top.
Chilling and Serving
  1. Let the salad chill in the fridge for at least 30 minutes to allow flavors to blend.

Notes

You can make this salad ahead of time and store in the fridge for up to 3 days. To prevent pasta from sticking, toss it with a little olive oil after draining and cooling. Feel free to swap out the veggies based on what you have on hand.