California Spaghetti Salad: A Bright, Colorful, and Delicious Classic
Hey everyone, Jason Griffith here! When the sun is shining and you’re craving a pasta salad that’s a little different from the usual, this California Spaghetti Salad is the perfect solution. It’s a vibrant, colorful, and incredibly delicious side dish that is a total game-changer. With a light, zesty dressing, tender spaghetti, and a mix of fresh, crunchy vegetables, this salad is a perfect side for a backyard barbecue or a simple weeknight dinner. It’s a delicious, easy, and incredibly satisfying dish that you’ll want to make all season long.
I first came across this salad at a family gathering, and I was immediately hooked. I was so surprised at how a few simple ingredients could come together to create something so incredibly delicious and satisfying. The secret is to use a simple oil and vinegar dressing that is tangy and light, which is a perfect contrast to the creamy, mayo-based salads you often see. This recipe is a testament to the fact that simple ingredients, when combined with a little love, can create something truly magical. It’s a make-ahead champion that tastes even better the next day, making it ideal for any get-together.
Why I Love This Recipe
What I love most about this California Spaghetti Salad is its incredible flavor and texture. The tender spaghetti is a perfect vehicle for the light, zesty dressing. The fresh, crunchy vegetables like bell peppers, olives, and red onion add a wonderful texture and a pop of color. The combination of the tangy dressing with the savory herbs is a perfect balance. It’s a side dish that is a complete meal in a bowl and is perfect for so many different occasions.
This recipe is also a fantastic make-ahead dish. It needs a few hours in the fridge to let the flavors meld together, which makes it perfect for when you’re hosting a party. You can prepare it the day before and just let it chill. It’s a no-fuss recipe that anyone can make, and the result is a delicious, crowd-pleasing side dish that everyone will love. For another great make-ahead dish that’s perfect for a crowd, you might like my These Sheet Pan Quesadillas are My Favorite Way to Feed a Crowd Fast—they’re always a huge hit.
Ingredients
- 1 lb spaghetti
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 tbsp sugar
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (optional)
- 1 cup cherry tomatoes, halved
- 1 cup sliced black olives
- 1 red bell pepper, diced
- 1/2 red onion, thinly sliced
- 1/2 cup chopped fresh parsley
- Salt and black pepper, to taste
Swaps and Notes
- Pasta: Spaghetti is a classic for this recipe, but you can also use a different kind of long pasta like linguine or fettuccine. You can even use a short pasta like rotini or fusilli.
- Vegetables: Feel free to swap in other vegetables you have on hand, like chopped cucumbers, shredded carrots, or corn.
- Dressing: The dressing is a simple classic, but you can customize it by adding a little Dijon mustard for a bit of a kick or a pinch of dried herbs like basil or thyme.
- Sugar: The sugar helps balance the tang of the vinegar. You can use honey or maple syrup as a substitute if you prefer.
Instructions
- Cook the Pasta: Cook the spaghetti according to the package directions until al dente. Drain the pasta and rinse it with cold water until it’s completely cooled. This stops the cooking process and prevents the pasta from sticking together.
- Make the Dressing: In a small bowl or a jar, whisk together the olive oil, red wine vinegar, sugar, dried oregano, garlic powder, and red pepper flakes (if using). Season with salt and black pepper to taste.
- Combine: In a large bowl, combine the cooled spaghetti, halved cherry tomatoes, sliced black olives, diced red bell pepper, thinly sliced red onion, and fresh chopped parsley.
- Toss: Pour the dressing over the pasta and vegetable mixture. Toss everything gently until all the ingredients are evenly coated in the dressing.
- Chill: Cover the bowl and refrigerate the salad for at least 1 hour before serving. This allows the flavors to marinate and become more pronounced.
Tips for Success
- Rinse the Pasta: Rinsing the cooked pasta with cold water is a crucial step. It cools the pasta down quickly and removes excess starch, which prevents the salad from becoming gummy.
- Don’t Overcook the Pasta: Cook the pasta until it’s al dente. It will continue to absorb the dressing, so you don’t want to start with mushy pasta.
- Make It Ahead: This salad is even better when you make it a day in advance. The flavors will have more time to meld together, resulting in a much better final product.
- Slice the Veggies Thinly: Thinly sliced red onion and diced bell pepper make for a more elegant and enjoyable texture in the salad.
Serving Suggestions and Pairings
This California Spaghetti Salad is an incredibly versatile side dish. It pairs beautifully with anything off the grill, from burgers to grilled chicken. It’s also a perfect side for a fun and easy meal like my This Walking Taco Bar is My Favorite No-Fuss Way to Feed a Crowd or a simple sandwich. For a refreshing drink, a tall glass of my This Blueberry Lemonade is My Favorite Refreshing Drink for Sunny Days would be a perfect match.
Nutritional Information (Per Serving)
Please note: This is an approximation and can vary based on the specific ingredients used.
- Calories: Approximately 350
- Protein: 10g
- Fat: 15g
- Carbohydrates: 40g
This is a hearty and satisfying side dish that’s packed with carbs and flavor.
Storage and Leftover Tips
Leftover spaghetti salad can be stored in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb the dressing, so you may need to add a little more olive oil or vinegar to refresh it before serving.
More Recipes You Will Love
If you’re a fan of easy and delicious meals that are perfect for sharing, you’ll love some of my other recipes. For a classic, comforting pasta dish, you can’t go wrong with my Classic Spaghetti Recipe with Homemade Sauce. For a lighter, fresher take on a classic, you can’t go wrong with my recipe for A Light Tangy Chicken Salad I Actually Crave and There’s No Mayo in Sight.
Final Thoughts
This California Spaghetti Salad is a recipe that is sure to become a new favorite in your home. It’s a simple, classic comfort food that’s perfect for any occasion. It’s a great way to bring a little bit of that summer sunshine to your next meal.
I’d love to know what your favorite pasta salad ingredient is! Let me know in the comments below. And don’t forget to follow me for more delicious recipes. Happy cooking!
California Spaghetti Salad: A Bright, Colorful, and Delicious Side Dish
Ingredients
- 1 lb spaghetti
- 2 cups olive oil
- 4 cups red wine vinegar
- 2 tbsp sugar
- 1 tsp dried oregano
- 2 tsp garlic powder
- 4 tsp red pepper flakes (optional)
- 1 cup cherry tomatoes, halved
- 1 cup sliced black olives
- 2 cups chopped fresh parsley
Instructions
- Cook the spaghetti according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large bowl, whisk together the olive oil, red wine vinegar, sugar, dried oregano, garlic powder, and red pepper flakes.
- Add the cooled spaghetti to the bowl with the dressing, and toss to coat.
- Add the cherry tomatoes, black olives, and chopped parsley. Toss gently to combine.
- Refrigerate for at least 30 minutes to allow the flavors to meld before serving.
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