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Colorful California Spaghetti Salad with vegetables and dressing

California Spaghetti Salad

A quick and colorful salad bursting with fresh veggies, perfect for potlucks, barbecues, or easy family dinners.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta
  • 8 ounces spaghetti Use any type of spaghetti, regular or whole wheat.
Vegetables
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup bell pepper, diced Red or yellow bell pepper for color.
  • 1/2 cup black olives, sliced
  • 1/4 cup red onion, finely diced
Dressing and Seasoning
  • 1 cup Italian dressing Store-bought or homemade.
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1/4 cup parmesan cheese (optional) Highly recommended for flavor.

Method
 

Cooking Pasta
  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and rinse with cold water to cool it down.
Chopping Vegetables
  1. While the pasta is cooking, chop the tomatoes, cucumber, bell pepper, olives, and red onion.
Combining Ingredients
  1. In a large bowl, combine the cooled spaghetti, veggies, Italian dressing, and olive oil. Stir gently to combine.
Seasoning and Serving
  1. Add salt and pepper to taste, and sprinkle in some grated parmesan if desired. Mix well and serve.

Notes

Feel free to add cooked chicken or shrimp for protein and let the salad sit in the fridge for a few hours for better flavor.