California Spaghetti Salad

A vibrant twist on classic pasta salad tossed with crisp vegetables, tangy Italian dressing, and a splash of citrus for West Coast flair. No mayo, just bright, crunchy, satisfying flavor.

Equipment

• Large bowl

Ingredients

• 1 lb spaghetti, cooked and cooled
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper (red or yellow), diced
• ½ red onion, finely chopped
• ¼ cup fresh parsley or basil, chopped
• ⅔ cup Italian dressing (or homemade: olive oil + red wine vinegar + garlic + oregano)
• 1 tbsp lemon juice or red wine vinegar (for brightness)
• Salt & black pepper to taste
• Optional: Kalamata olives, avocado, feta cheese, or grilled chicken

Instructions

1. Cook spaghetti according to package directions. Drain, rinse with cold water, and let cool completely.
2. Halve tomatoes, dice cucumber and bell pepper, finely chop red onion.
3. If making homemade dressing: Whisk ½ cup olive oil, ¼ cup red wine vinegar, 1 minced garlic clove, 1 tsp dried oregano, salt, and pepper.
4. In a large bowl, mix cooled pasta, vegetables, herbs, and dressing. Add lemon juice and toss gently.
5. Cover and refrigerate at least 30 minutes (or up to 24 hours). Stir before serving; adjust seasoning if needed.

Notes

Rinse pasta under cold water after cooking to stop cooking and remove excess starch. Drain veggies well to prevent a watery salad. Chill 30+ minutes for flavors to meld. Keeps up to 3 days in the fridge (best within 48 hours). For gluten-free, use GF spaghetti.