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California Spaghetti Salad

A vibrant, colorful salad perfect for potlucks, featuring spaghetti and an array of fresh vegetables, all tossed in Italian dressing.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Potluck, Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 8 oz spaghetti noodles Can substitute with rotini or penne.
Vegetables
  • 1 cup cherry tomatoes, halved
  • 1 cup bell peppers (red and yellow), diced For added color
  • 1 cup cucumbers, diced
  • 1/2 cup red onion, diced
  • 1/2 cup black olives, sliced Optional
Dressing and Seasoning
  • 1/2 cup store-bought Italian dressing Or use homemade dressing.
  • 1/4 cup grated parmesan cheese Can skip for a dairy-free version.
  • 1 tsp Italian seasoning, optional
  • to taste salt and pepper

Method
 

Preparation
  1. Break the spaghetti in half and cook according to package instructions. Drain and rinse with cold water.
  2. Chop all vegetables into similar sized pieces for even bites.
Mixing Salad
  1. In a large bowl, combine cooked spaghetti, chopped vegetables, and black olives (if using).
  2. Drizzle with Italian dressing, add grated parmesan, and season with Italian seasoning, salt, and pepper.
  3. Toss gently to coat everything evenly.
Chilling
  1. Let the salad chill in the refrigerator for at least one hour before serving to enhance the flavors.

Notes

This salad can be made a day in advance and gets better as it sits. If it dries out in the fridge, add a little more dressing before serving.