CALIFORNIA SPAGHETTI SALAD

 


For the Pasta:

  • 8 oz spaghetti, cooked al dente and cooled
  • 1 medium zucchini, diced into small cubes
  • 1 red bell pepper, chopped
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, peeled and sliced thinly
  • ½ red onion, finely chopped (optional, for extra bite)

For the Dressing:

  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • 2 tbsp dried oregano
  • 2 tbsp garlic powder
  • 1 tbsp sugar (adjust to taste)
  • Salt and pepper, to taste
  • Optional: Fresh basil leaves, torn or chopped

For Garnish:

  • Shredded Parmesan cheese
  • Additional fresh basil or parsley

Instructions

Step 1: Cook the Spaghetti

  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.
  2. Drain and rinse under cold water to stop the cooking process and cool completely.

Step 2: Prepare the Vegetables

  1. While the pasta cools, dice the zucchini, chop the bell pepper, halve the cherry tomatoes, and slice the cucumber.
  2. If using red onion, mince it finely to avoid overpowering the other flavors.

Step 3: Make the Dressing

  1. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, garlic powder, sugar, salt, and pepper until well combined.
  2. Taste and adjust seasoning if needed—add more sugar for sweetness or vinegar for tanginess.

Step 4: Combine Everything

  1. In a large mixing bowl, combine the cooled spaghetti, diced zucchini, bell pepper, cherry tomatoes, cucumber, and red onion (if using).
  2. Pour the dressing over the salad and toss gently to ensure everything is evenly coated.

Step 5: Chill and Serve

  1. Cover the salad and refrigerate for at least 2 hours—or overnight—for the flavors to meld together.
  2. Before serving, garnish with shredded Parmesan cheese and fresh basil or parsley.

Tips for Success

  • Don’t Overcook the Pasta : Cooking the spaghetti al dente ensures it holds up well without becoming mushy.
  • Use Fresh Produce : During zucchini season, take advantage of farm-fresh ingredients for maximum flavor.
  • Let It Marinate : The longer the salad sits, the better it tastes—the dressing infuses every bite with tangy goodness.
  • Add Protein : Toss in grilled chicken, shrimp, or chickpeas for a heartier meal option.

Variations to Try

  • Spicy Twist : Add a pinch of crushed red pepper flakes or diced jalapeños for heat lovers.
  • Cheesy Upgrade : Stir in crumbled feta or grated Parmesan for an extra burst of flavor.
  • Herby Delight : Swap out dried oregano for fresh herbs like basil, thyme, or rosemary.
  • Vegan Option : Omit the Parmesan cheese or replace it with nutritional yeast for a plant-based version.

Conclusion

This California Spaghetti Salad captures the essence of summer in every bite. Its balance of creamy pasta, crunchy veggies, and zesty dressing makes it a standout side dish at any gathering. Whether you’re hosting a barbecue, packing lunches for the week, or simply craving something light yet fulfilling, this salad delivers on all fronts.

So grab your favorite produce, whip up a batch, and relive the magic of those tried-and-true recipes we cherish most. Thanks to classics like this one, comfort food doesn’t have to sacrifice freshness or flair! 🥗✨