California Spaghetti Salad
User Reviews
5
California Spaghetti Salad
Description
The salad starts by boiling spaghetti seasoned with salt until al dente, then rinsed under cold water to halt cooking and prevent sticking. A mix of halved cherry tomatoes, diced cucumber and bell peppers, finely chopped red onion, sliced black olives, grated Parmesan cheese, and fresh parsley creates a colorful and flavorful vegetable base. The dressing combines Italian dressing with red wine vinegar, garlic powder, oregano, basil, salt, and pepper for layered seasoning.
All components are combined and tossed well, ensuring the pasta and vegetables are evenly coated. Chilling for at least one hour enhances flavor melding and maintains the salad’s crisp texture. This salad is versatile, easy to prepare ahead, and can be served as a side dish or a light meal during warmer weather.
Fresh, ripe vegetables improve the flavor profile significantly. The salad can be varied with additional veggies per preference. Leftovers keep well refrigerated for up to three days, making it a convenient option. For best texture, add dressing just before serving if preparing in advance.
Ingredients
For the Salad:
- 1 pound spaghetti
- 1 cup cherry tomato halved
- 1 cup cucumber diced
- 1 cup bell pepper red, yellow, or green, diced
- ½ cup red onion finely chopped
- 1 cup black olives sliced
- 1 cup Parmesan Cheese grated
- ¼ cup parsley chopped, fresh
For the Dressing:
- 1 cup Italian dressing store-bought or homemade
- ¼ cup red wine vinegar
- 1 teaspoon garlic powder
- 1 teaspoon oregano dried
- 1 teaspoon basil dried
- salt to taste
- black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
- In a large bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, black olives, grated Parmesan cheese, and chopped parsley.
- In a small bowl, whisk together the Italian dressing, red wine vinegar, garlic powder, dried oregano, dried basil, salt, and pepper.
- Add the cooled spaghetti to the bowl with the vegetables. Pour the dressing over the salad and toss to combine, ensuring all ingredients are evenly coated.
- Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Notes
- Choose fresh, ripe vegetables for optimal flavor and texture.
- Rinse cooked spaghetti under cold water to stop cooking and prevent clumping.
- Prepare the salad a day ahead but add dressing just before serving to keep ingredients crisp.
- Feel free to add other favorite vegetables to customize the salad.
- Store leftover salad in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 376kcal | 19% |
| Carbohydrates | 52g | 17% |
| Protein | 12g | 24% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 11mg | 4% |
| Sodium | 783mg | 33% |
| Potassium | 319mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1.036IU | 0% |
| Vitamin C | 32mg | 36% |
| Calcium | 153mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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