Go Back

California Spaghetti Salad

California Spaghetti Salad is a quick, easy, and fresh dish packed with colorful veggies and a zingy dressing, perfect for potlucks and family dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces spaghetti
  • 1 cup cherry tomatoes, halved
  • 1 cup bell pepper, diced Any color works
  • 1 cup cucumber, diced
  • 1 cup black olives, sliced
  • 1/2 cup red onion, finely chopped
  • 1/2 cup feta cheese, crumbled Feta makes everything better
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup Italian dressing Store-bought or homemade

Method
 

Preparation
  1. Start by boiling a large pot of salted water. Add the spaghetti and cook according to package instructions until al dente.
  2. Once done, drain and rinse under cold water to cool it down.
  3. While the spaghetti is cooking, chop up your tomatoes, bell pepper, cucumber, olives, and red onion.
  4. In a large bowl, combine the cooled spaghetti with all the chopped veggies, parsley, and feta cheese.
  5. Pour the Italian dressing over the top and toss everything gently until fully coated.
  6. Taste your creation and adjust with lemon juice or mayo if desired.
  7. Let the salad chill in the fridge for about 30 minutes before serving.

Notes

Don’t overcook the pasta to avoid a mushy salad. Feel free to add proteins like grilled chicken or shrimp for extra flair. The salad is great for lunch leftovers; just be mindful that it may get soggy.