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California Spaghetti Salad

Vibrant, healthy, and filling with the perfect amount of tang, this spaghetti salad is a family favorite that tends to span generations. Your next family tradition starts here.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 565kcal
Author Imma

Ingredients

The Salad

  • 1 pound (450g) spaghetti, broken in half
  • cup (75g) red onion, finely diced
  • 1 cup (180g) black olives, sliced
  • 1 cup (150g) cucumbers, chopped
  • ½ cup (90g) red bell pepper, chopped
  • ½ cup (90g) green bell pepper, chopped
  • 1 cup (150g) cherry tomatoes, halved
  • ¼ cup (6-7g) parsley, finely chopped
  • cup (35-40g) grated Parmesan cheese
  • cups (350ml) Italian dressing (store-bought or homemade, recipe follows)
  • salt and pepper to taste

Italian Salad Dressing

  • ¾ cup (175ml) extra virgin olive oil
  • ¼ cup (60ml) white wine vinegar
  • 3 tablespoons (18g) grated Parmesan cheese
  • tablespoons (13-14g) bell pepper, finely minced
  • 1 tablespoon (1-2g) dried parsley
  • 1 teaspoon (2g) onions, minced
  • ¾ teaspoon (1g) dried basil
  • ¾ teaspoon (1g) dried oregano
  • ½ teaspoon (1g) garlic powder
  • 1 teaspoon (5g) salt
  • teaspoon (6g) sugar (optional)
  • ½ teaspoon (1-2g) black pepper

Instructions

The Salad

  • Cook the spaghetti according to package directions. Drain and rinse with cold water to stop the cooking process.
  • In a large bowl, combine the cooked spaghetti, cucumbers, red bell peppers, green bell peppers, cherry tomatoes, red onion, black olives, parsley, Parmesan cheese, and Italian dressing. Toss gently to coat evenly without breaking the noodles.
  • Add salt and pepper to taste.
  • Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled.

Italian Salad Dressing

  • In a medium bowl, whisk together the olive oil, vinegar, Parmesan cheese, minced red bell pepper, dried parsley, minced onion, dried basil, dried oregano, garlic powder, salt, sugar, and black pepper.

Notes

  • For the best flavor, use fresh, ripe vegetables.
  • Cook the spaghetti al dente (slightly firm to the bite) to avoid mushy noodles.
  • Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition

Serving: 200g | Calories: 565kcal | Carbohydrates: 73g | Protein: 16g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 11mg | Sodium: 1643mg | Potassium: 549mg | Fiber: 6g | Sugar: 12g | Vitamin A: 2032IU | Vitamin C: 66mg | Calcium: 190mg | Iron: 3mg