0 from 18 votes
California Spaghetti Salad
This California Spaghetti Salad is a fresh and vibrant dish packed with cherry tomatoes, cucumbers, bell peppers, and black olives, all tossed with spaghetti in a zesty Italian dressing. It's a perfect side dish for any meal and easy to make ahead for gatherings.
Prep Time
15 mins
Cook Time
15 mins
Chill Time
1 hr
Total Time
1 hr 25 mins
Servings: 8
Calories: 376 kcal
Course:
Side Dish , Salad , Lunch
Cuisine:
American
Ingredients
For the Salad:
- 1 pound Spaghetti
- 1 cup cherry tomatoes 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 grated Parmesan cheese
- ¼ cup fresh parsley chopped
For the Dressing:
- 1 cup Italian dressing store-bought or homemade
- ¼ cup red wine vinegar
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- salt and 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.
Cup of Yum
Notes
- Go for the freshest, ripest veggies you can find for the best flavor.
- Rinse the spaghetti under cold water after cooking to keep it from sticking and stop the cooking process.
- Feel free to make the salad a day ahead; just wait to add the dressing until right before serving so everything stays nice and crisp.
- Mix it up by adding other veggies like zucchini, carrots, or broccoli – whatever you love!
- Leftovers? No problem. Keep them in an airtight container in the fridge, and they’ll be good for up to 3 days.
Nutrition Information
Serving
1serving
Calories
376kcal
(19%)
Carbohydrates
52g
(17%)
Protein
12g
(24%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
Monounsaturated Fat
4g
Trans Fat
0.02g
Cholesterol
11mg
(4%)
Sodium
783mg
(33%)
Potassium
319mg
(9%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
1.036IU
(0%)
Vitamin C
32mg
(36%)
Calcium
153mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 376
% 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.