California Spaghetti Salad is a refreshing and vibrant dish, perfect for summer gatherings, picnics, or quick weeknight dinners. This cold spaghetti salad is packed with colorful fresh vegetables and a zesty dressing that brings together Mediterranean flavors, making it not only delicious but also a delightful feast for the eyes.
Ingredients
Scale:
8 ounces spaghetti pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup bell peppers (red, yellow, or green), diced
1/2 cup red onion, finely chopped
1/2 cup black olives, sliced
1/2 cup fresh parsley, chopped
1/2 cup grated carrots (optional)
1/2 cup olive oil
1/4 cup red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon honey or maple syrup
Salt and pepper to taste
1 teaspoon Italian seasoning (optional)
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions, usually about 8-10 minutes, until al dente.
Drain the spaghetti and rinse it under cold water to stop the cooking process.
While the pasta is cooking, prepare the dressing by whisking together olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper.
In a large mixing bowl, combine the cooled spaghetti, cherry tomatoes, cucumber, bell peppers, red onion, black olives, and parsley. Toss gently.
Pour the dressing over the pasta and vegetables. Toss everything together gently.
Cover the salad and refrigerate for at least 30 minutes before serving.
Serve chilled, garnishing with additional parsley or cheese if desired.
