California Spaghetti Salad Recipe

California Spaghetti Salad is the ultimate summer side dish — vibrant, fresh, and packed with bold flavor. This colorful pasta salad blends crisp vegetables, al dente spaghetti, and a tangy Italian dressing that ties it all together. Whether you’re heading to a cookout, picnic, or potluck, this salad always steals the show.

Why You’ll Love This California Spaghetti Salad

• Bright and colorful: A feast for the eyes and the tastebuds.
• Easy to prepare: Simple ingredients and steps make this a breeze to throw together.
• Great for gatherings: A crowd-pleaser that holds up well at room temperature.
• Make-ahead friendly: Even better the next day after the flavors meld.

Ingredients

Each ingredient plays a role in delivering crisp texture and rich flavor. Here’s what you’ll need:

• 400–500g Spaghetti: The base of the salad. Its long strands soak up the flavorful dressing.
• 1½ cups Cherry Tomatoes (halved): Juicy, sweet, and vibrant.
• 1 Cucumber (diced): Adds a cool crunch.
• 2 Zucchini (cubed): Light and refreshing with subtle flavor.
• 1 Green Bell Pepper (diced): Brings a mild, grassy note and crunch.
• 1 Red Bell Pepper (diced): Adds a sweet and colorful contrast.
• 1 Red Onion (diced): Offers a sharp, slightly spicy bite.
• 1 can Black Olives (drained): Briny and savory, balancing the sweetness of the peppers.
• 1 bottle Italian Dressing: The zesty, herb-packed base that ties everything together.
• ½ cup Grated Parmesan Cheese: Adds richness and a nutty, salty punch.
• 1 tbsp Sesame Seeds: A subtle crunch and toasty undertone.
• 1 tsp Paprika: For warmth and depth of flavor.
• ½ tsp Celery Seeds: Enhances the dressing with earthy spice.
• ½ tsp Garlic Powder: Rounds out the flavor with aromatic depth.

Instructions

1. Cook the spaghetti according to package directions until al dente. Drain and rinse under cold water to stop cooking and cool it down quickly.
2. Prep the vegetables: While the pasta cooks, dice the cherry tomatoes, cucumber, zucchini, bell peppers, and red onion. Drain the olives. Combine all in a large mixing bowl.
3. Make the dressing: In a separate bowl, whisk together the Italian dressing, sesame seeds, grated parmesan cheese, paprika, celery seeds, and garlic powder.
4. Toss it all together: Add the cooled spaghetti to the veggie mixture. Pour the dressing over everything and toss until well coated.
5. Chill: Cover and refrigerate for at least 2 hours to allow the flavors to marry. Stir before serving.

Pro Tips for the Best California Spaghetti Salad

• Use high-quality Italian dressing for the best flavor — or make your own for a personal touch.
• Don’t overcook the spaghetti: Al dente pasta holds its shape better in the salad.
• Let it rest: This salad tastes best after chilling, so plan ahead if you can.
• Optional add-ins: Try crumbled feta, diced avocado, or cooked shrimp for extra flair.

Serving Suggestions

Pair this refreshing salad with grilled chicken, BBQ ribs, or even as a light vegetarian main course. Serve it alongside garlic bread or a chilled glass of lemonade for the perfect summer meal.

Conclusion

California Spaghetti Salad is more than just a side — it’s a refreshing, crowd-pleasing dish that brings color and flavor to any table. With its crisp vegetables, tangy dressing, and hearty pasta, it’s the kind of recipe you’ll come back to all summer long. Quick to make, easy to love, and endlessly versatile — this is one salad that deserves a spot in your recipe rotation.