Here’s a classic California Spaghetti Salad—the colorful, tangy potluck favorite with Italian dressing and crunchy veggies.
California Spaghetti Salad
Ingredients
- 12 oz spaghetti, broken in half
- 1½ cups cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers (red/yellow), diced
- ½ cup red onion, thinly sliced
- 1 can (2¼ oz) sliced black olives, drained
- ½–¾ cup Italian dressing (bottled or homemade)
- ½ tsp dried oregano or Italian seasoning
- Salt & pepper to taste
Optional add-ins
- ½ cup shredded mozzarella or small cheese cubes
- ¼ cup grated Parmesan
- Pepperoncini slices
- Chickpeas or diced salami
Instructions
- Cook spaghetti in well-salted water until just al dente.
- Drain and rinse under cold water to stop cooking.
- In a large bowl, combine spaghetti and all vegetables.
- Toss with Italian dressing and seasoning.
- Cover and refrigerate at least 2 hours (overnight is even better).
- Before serving, toss again and adjust dressing, salt, and pepper.
Old-School Tips
- Slightly undercook pasta—it softens as it chills
- Add tomatoes right before serving if you want them firmer
- Reserve a little dressing to freshen it up the next day
Homemade Italian Dressing (Optional)
- ½ cup olive oil
- ¼ cup red wine vinegar
- 1 tsp sugar
- 1 clove garlic, minced
- 1 tsp Italian seasoning
- Salt & pepper
Whisk well and use as directed.
If you want a lightened-up version, a protein-packed version (chicken or shrimp), or the 1970s church-potluck version, just say the word.
