Ah, Zesty California Spaghetti Salad—a bright, colorful, and slightly tangy pasta salad packed with fresh veggies. Perfect for potlucks, picnics, or a light lunch. Here’s a clear, easy recipe:
Zesty California Spaghetti Salad (Serves 4–6)
Ingredients
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8 oz (225 g) spaghetti (regular, whole wheat, or gluten-free)
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1 cup cherry tomatoes, halved
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1 cup bell peppers, diced (red, yellow, or orange)
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1 cup cucumber, diced
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½ cup shredded carrots
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½ cup black olives, sliced
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½ cup red onion, finely chopped
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1 cup shredded cheddar or Monterey Jack cheese
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Optional: ½ cup cooked chicken or turkey for protein
For the Zesty Dressing:
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¼ cup olive oil
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3 tbsp apple cider vinegar or white wine vinegar
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1 tsp Dijon mustard
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1–2 tsp honey or agave syrup
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1 tsp garlic powder
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1 tsp Italian seasoning
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Salt & pepper to taste
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Optional: pinch of red pepper flakes for extra zing
Instructions
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Cook the Spaghetti
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Boil spaghetti according to package directions until al dente.
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Drain and rinse under cold water to stop cooking and cool the pasta.
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Prepare the Dressing
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In a small bowl, whisk together olive oil, vinegar, mustard, honey, garlic powder, Italian seasoning, salt, and pepper.
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Assemble the Salad
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In a large bowl, combine cooked spaghetti, cherry tomatoes, bell peppers, cucumber, carrots, olives, red onion, and cheese.
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Pour the dressing over the salad and toss gently to coat evenly.
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Chill & Serve
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Refrigerate at least 30 minutes for flavors to meld.
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Garnish with fresh parsley or basil if desired.
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Tips
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Make Ahead: Pasta salad tastes even better after sitting a few hours.
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Extra Zest: Add a squeeze of fresh lemon or lime juice before serving.
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Crunch Factor: Add sunflower seeds or toasted pine nuts for texture.
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Low-Carb Version: Substitute spaghetti with spiralized zucchini or shirataki noodles.
If you want, I can create a super zesty, California-style version with avocado, corn, and a creamy dressing that makes it extra fresh and vibrant—like a restaurant salad.