Here’s the classic version ⬇️
🥗 California Spaghetti Salad
🛒 Ingredients:
Salad:
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12 oz spaghetti, broken into thirds
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1 red bell pepper, diced
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1 green bell pepper, diced
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1 cucumber, diced
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1 pint cherry tomatoes, halved
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½ red onion, finely chopped
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1 can (2.25 oz) sliced black olives, drained
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Optional: 1 cup broccoli florets or zucchini, chopped
Dressing:
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1 cup Italian dressing (store-bought or homemade — recipe below)
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½ tsp paprika
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½ tsp garlic powder
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½ tsp onion powder
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½ tsp salt
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¼ tsp black pepper
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½ tsp sugar (balances the tang)
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Optional: 1–2 tbsp grated Parmesan cheese
👩🍳 Instructions:
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Cook the Pasta:
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Bring salted water to a boil.
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Cook spaghetti until al dente (just tender).
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Drain and rinse under cold water to stop cooking and cool the noodles.
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Prepare the Veggies:
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While the pasta cooks, chop up all your fresh veggies and place them in a large mixing bowl.
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Make the Dressing:
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In a small bowl or jar, whisk together Italian dressing, paprika, garlic powder, onion powder, salt, pepper, and sugar.
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Assemble the Salad:
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Add cooled pasta to the bowl of veggies.
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Pour dressing over the top and toss to coat evenly.
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Chill & Serve:
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Cover and refrigerate for at least 2 hours (overnight is best!) so the flavors blend beautifully.
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Stir before serving, and sprinkle with Parmesan if desired.
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🌟 Homemade Italian Dressing (optional):
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½ cup olive oil
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¼ cup red wine vinegar
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1 tsp Italian seasoning
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1 tsp Dijon mustard
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1 tsp sugar or honey
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Salt & pepper to taste
Whisk until emulsified.
🍽️ Tips & Variations:
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Add diced salami, pepperoni, or cheese cubes for a heartier version.
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Use rotini or penne pasta instead of spaghetti if you prefer shorter shapes.
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Keeps beautifully in the fridge up to 3 days — perfect for meal prep.
Would you like me to give you a creamy version (with mayo and sour cream) or keep it as a vinaigrette-style salad?
