Refreshing, vibrant, and satisfying, California spaghetti salad delivers the perfect fusion of fresh, raw vegetables with an Italian spaghetti twist. It’s ideal for a make-ahead picnic lunch or an impressive potluck contribution.
Pasta salads are timeless classics, and most home cooks I know are proud of the recipe they got from their mom or grandma. And they deserve their place of honor because they’re fast and easy.
Besides, if you’re trying to eat healthier without feeling deprived, you now have the perfect recipe. And if you’re aiming for the 30+ plants a week that’s now the rage, here’s about 15, so this mouthwatering salad puts you halfway there.
A Summertime Potluck Classic
We love taking a huge cold pasta salad to family outings and potlucks, especially in the heat of summer. The fresh vegetables, filling pasta, dressing, and, of course, cheese all get together for a perfectly packable lunch. And it makes a great make-ahead dish, so make it the night before, grab it, and go.
How to Make Spaghetti Salad
Cook the spaghetti, assemble, make the dressing, and toss to coat. Enjoy!
Recipe Notes
- Add grated carrots and chopped celery for more veggies. Then, adding cooked chickpeas, chunks of fresh mozzarella, or grilled chicken ramps up the protein, giving you a main-dish salad.
- Replace the spaghetti with your favorite gluten-free version or steamed spaghetti squash strands.
- Freshly grated Parmesan or Pecorino Romano cheese tastes best, but if you only have the pre-grated cheese, go for it.
Make-Ahead and Storage Instructions
Double the recipe and make this dish 1-2 days ahead for a stress-free, grab-and-go picnic food. Keep it in an airtight Tupperware in the fridge and serve it. Leftovers can be stored in the fridge for 3-5 days.
What Goes With Spaghetti Salad
Spaghetti salad makes a beautiful meal all on its own. For finishing touches, add Hawaiian sweet rolls and a tall, cold glass of Southern sweet iced tea to the menu. However, it pairs great as a side with grilled meats like marinated grilled chicken breast.
More Refreshing Salad Recipes to Try
This blog post was originally published in July 2024 and has been updated with additional tips, new photos, and a video.
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Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
American, Fusion
The Salad
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Cook the spaghetti according to package directions. Drain and rinse with cold water to stop the cooking process.
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In a large serving bowl, combine the cooked spaghetti, cucumbers, red bell peppers, green bell peppers, cherry tomatoes, red onion, black olives, parsley, Parmesan cheese, and Italian dressing. Toss gently to coat evenly without breaking the noodles.
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Adjust the salt and pepper to taste, and refrigerate for at least 30 minutes to allow the flavors to meld. Serve cold.
Italian Salad Dressing
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Whisk the olive oil, vinegar, Parmesan cheese, minced red bell pepper, dried parsley, minced onion, dried basil, dried oregano, garlic powder, salt, sugar, and black pepper in a small bowl. Pour over the salad or store in a glass jar until ready to use.
- For the best flavor, use fresh, ripe vegetables.
- Cook the spaghetti al dente (slightly firm to the bite) to avoid mushy noodles.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Serving: 200g| Calories: 780kcal (39%)| Carbohydrates: 78g (26%)| Protein: 18g (36%)| Fat: 45g (69%)| Saturated Fat: 8g (50%)| Polyunsaturated Fat: 10g| Monounsaturated Fat: 24g| Trans Fat: 0.04g| Cholesterol: 16mg (5%)| Sodium: 2643mg (115%)| Potassium: 671mg (19%)| Fiber: 7g (29%)| Sugar: 14g (16%)| Vitamin A: 2256IU (45%)| Vitamin C: 74mg (90%)| Calcium: 289mg (29%)| Iron: 4mg (22%)
Course: Side Dish
Cuisine: American, Fusion
