What you need: One pound of spaghetti, diced into pieces no larger than 1 inch
1 medium cucumber (chopped) 1 bell pepper (any color) 1 cup cherry tomatoes (halved)
One small red onion, thinly sliced.
1/2 cup sliced black olives
Grated Parmesan cheese, 1/4 cup
1/2 cup marinara for salads
1/3 cup Italian seasoning
Toss with salt and pepper.
What to do
Before serving, make sure the spaghetti is cooked al dente as directed on the package. Drain well after rinsing with cold water.
2. Place the cooked spaghetti in a large salad bowl with the chopped tomatoes, cucumber, bell pepper and red onion.
Third, stir in the chopped olives and Parmesan cheese.
Step 4: Drizzle the salad with the Italian dressing and toss to combine.
5. Stir again to evenly distribute the seasonings, then season with salt, pepper, and Italian seasoning.
6. Let the salad rest in the fridge for at least an hour to allow the flavors to meld.
7. Best enjoyed chilled or even at room temperature.
Tips and Variations
Add artichoke hearts or avocado to give your California spaghetti salad a creamy texture and a little extra flavor. After cooking, chicken or salami can be added as a protein. To make it lighter, mix half of the Italian dressing with a little olive oil and fresh lemon juice. Try using different pasta shapes and textures by experimenting with different varieties.
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My husband is always requesting these, but he usually only gets them on holidays
I can’t seem to get tired of this recipe. It’s been a fixture on my menu lately
