California Spaghetti Salad Recipe

Here’s a fresh and flavorful California Spaghetti Salad — colorful, easy to make, and perfect for picnics, potlucks, or weeknight dinners. 🌞🍝

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🍝 California Spaghetti Salad

Ingredients (Serves 4–6)

Salad:

• 8 oz spaghetti (regular or whole wheat)

• 1 cup cherry tomatoes, halved

• 1 cup cucumber, diced

• 1 cup red bell pepper, diced

• ½ cup red onion, finely chopped

• ½ cup shredded carrot

• ½ cup corn kernels (fresh, canned, or thawed frozen)

• ¼ cup black olives, sliced

• ¼ cup shredded cheddar cheese or cubed cheese (optional)

• 2 Tbsp fresh parsley or cilantro, chopped

Dressing:

• ½ cup mayonnaise

• 2 Tbsp olive oil

• 1–2 Tbsp apple cider vinegar or lemon juice

• 1–2 tsp sugar or honey

• 1 tsp Dijon mustard

• Salt & black pepper, to taste

• Optional: ½ tsp garlic powder or Italian seasoning

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Instructions

1. Cook Spaghetti

• Boil spaghetti according to package directions until al dente

• Drain, rinse under cold water, and let cool

2. Prepare Vegetables

• Chop tomatoes, cucumber, bell pepper, onion, and carrot

• Combine in a large mixing bowl with corn, olives, and cheese

3. Make Dressing

• In a small bowl, whisk mayonnaise, olive oil, vinegar/lemon, sugar, mustard, and seasonings

4. Combine Salad

• Add cooled spaghetti to the vegetables

• Pour dressing over the salad

• Toss gently until evenly coated

5. Chill & Serve

• Refrigerate at least 1 hour before serving for best flavor

• Garnish with fresh parsley or cilantro

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🌟 Tips

• Add grilled chicken, shrimp, or turkey to make it a meal

• Substitute Greek yogurt for part of the mayonnaise for a lighter version

• Use tri-color pasta for extra visual appeal

• Can be made a day ahead — flavors improve overnight

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If you want, I can also give a vegan version or a zesty California-style dressing twist that makes it taste restaurant-quality.