California Spaghetti Salad (Fresh, Colorful & Crowd-Pleasing)
California Spaghetti Salad is a vibrant, chilled pasta salad packed with crisp vegetables, tender spaghetti, and a zesty Italian-style dressing. Light yet satisfying, this salad is a staple at summer barbecues, picnics, potlucks, and family gatherings. It’s called “California-style” because of its fresh produce, bright flavors, and colorful presentation.
Unlike heavy mayonnaise-based pasta salads, this version is refreshing and tangy, making it ideal for warm weather. Best of all, it’s easy to make ahead and tastes even better after chilling.
Why You’ll Love This Recipe
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Fresh, crunchy vegetables
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Light and zesty dressing
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Perfect for parties and meal prep
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Easily customizable
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Delicious served cold
This salad is as beautiful as it is tasty.
Ingredients
Serves 8–10.
Salad
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12 oz (340 g) spaghetti
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1½ cups cherry tomatoes, halved
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1 cup cucumber, diced
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1 cup broccoli florets, finely chopped
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½ cup red bell pepper, diced
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½ cup green bell pepper, diced
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½ cup black olives, sliced
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¼ cup red onion, finely diced
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½ cup shredded carrots
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½ cup grated Parmesan cheese
Dressing
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¾ cup Italian dressing (homemade or bottled)
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2 tablespoons olive oil
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1 tablespoon red wine vinegar
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1 teaspoon sugar or honey
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½ teaspoon garlic powder
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½ teaspoon dried oregano
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Salt and black pepper, to taste
Optional Add-Ins:
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Pepperoncini peppers
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Chickpeas
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Cubed mozzarella or feta cheese
How to Make California Spaghetti Salad
1. Cook the Spaghetti
Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente.
Drain and immediately rinse under cold water to stop cooking and cool the pasta. Drain well and transfer to a large mixing bowl.
2. Prepare the Vegetables
While the spaghetti cooks, wash and chop all vegetables into small, bite-sized pieces. Uniform sizing ensures even distribution and a better texture in every bite.
Add vegetables, olives, and carrots to the bowl with the cooled spaghetti.
3. Make the Dressing
In a small bowl or jar, whisk together Italian dressing, olive oil, red wine vinegar, sugar, garlic powder, oregano, salt, and pepper until well combined.
Taste and adjust seasoning as needed.
4. Toss the Salad
Pour the dressing over the spaghetti and vegetables. Toss gently until everything is evenly coated.
Add grated Parmesan cheese and toss again.
5. Chill Before Serving
Cover and refrigerate the salad for at least 2 hours, preferably overnight. This allows the flavors to fully develop.
Before serving, toss again and adjust seasoning if needed.
Tips for the Best Spaghetti Salad
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Rinse pasta thoroughly to prevent sticking
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Chop vegetables small for easier eating
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Use al dente pasta so it holds up after chilling
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Make ahead for best flavor
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Add extra dressing if pasta absorbs too much
Variations
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Protein Boost: Add grilled chicken, shrimp, or salami
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Vegetarian: Add chickpeas or white beans
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Vegan: Skip cheese or use dairy-free Parmesan
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Spicy: Add crushed red pepper flakes
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Mediterranean: Add artichokes and sun-dried tomatoes
Serving Suggestions
California Spaghetti Salad pairs perfectly with:
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Grilled chicken or steak
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Burgers and hot dogs
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BBQ ribs
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Garlic bread or focaccia
It’s also great as a light lunch or meal-prep option.
Storage & Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 3 days.
If the salad dries out, add a splash of Italian dressing and toss before serving.
A Classic Potluck Favorite
California Spaghetti Salad is fresh, colorful, and always a hit. With crisp vegetables, tender pasta, and tangy dressing, it’s the kind of dish people go back for seconds—and ask for the recipe.
Whether you’re feeding a crowd or prepping meals for the week, this salad delivers big flavor with minimal effort.