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California Spaghetti Salad

A colorful, easy-to-make salad that's perfect for potlucks and gatherings. Fresh, zesty, and a delight for everyone!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz spaghetti noodles Can be substituted with rotini, penne, or zucchini noodles.
  • 1 cup cherry tomatoes, halved Adds sweetness and color.
  • 1 cup bell peppers, chopped Use red and yellow for the best appearance.
  • 1 cup cucumbers, chopped Adds crunch.
  • 1/2 cup red onion, chopped For sharpness; can adjust to taste.
  • 1/2 cup black olives, sliced Optional, but enhances flavor.
  • 1/2 cup grated parmesan cheese Can be omitted for a vegan version.
  • 1/2 cup Italian dressing Store-bought is fine; homemade works too.
  • 1/2 tsp Italian seasoning Optional, for added flavor.
  • to taste salt and pepper Adjust according to preference.

Method
 

Preparation
  1. Boil a large pot of salted water and cook the spaghetti noodles according to package instructions. Drain and rinse with cold water to stop the cooking process.
  2. In a large bowl, combine the cooked spaghetti, cherry tomatoes, bell peppers, cucumbers, red onion, and black olives.
  3. Add grated parmesan cheese, Italian dressing, Italian seasoning, salt, and pepper to the bowl. Toss gently to combine.
  4. Allow the salad to chill in the refrigerator for at least one hour before serving to enhance flavors.

Notes

This salad gets better after sitting in the fridge. If it looks dry the next day, add a drizzle of Italian dressing before serving.