California Spaghetti Salad – Immaculate Bites

California Spaghetti Salad Recipe – A Summer Potluck Classic

Spaghetti salad is always a staple at potlucks, especially in the summer because it’s easy to make, pairs great with fresh summer veggies, and is perfect for transporting. I love making this dish whenever I’m going to a potluck or need to pack lunch for a day at the beach or park. It’s the perfect summer spaghetti salad for potlucks and more.

What you need to create

1. pasta – Spaghetti salad uses thin spaghetti, but you can use any other pasta instead. You might have to rename it to pasta salad though. 😜
2. Fresh vegetables – Red onion, black olives, cucumber, red and green bell peppers, cherry tomatoes, and freshly chopped parsley add vibrant flavor and color to this salad. 🌈
3. cheese – Grated Parmesan adds the perfect salty, savory flavor to spaghetti salad.
4. Tangy Italian Dressing – You can use store-bought dressing for this recipe, but I prefer homemade. If you want a homemade Italian dressing, all you need is olive oil, white wine vinegar, Parmesan cheese, finely chopped bell peppers and onions, parsley, basil, oregano, garlic powder, salt, pepper, and a pinch of sugar.

How to make California Spaghetti Salad

california spaghetti salad

• Cook Add spaghetti noodles to boiling water according to package directions, then drain and rinse under cold water to stop the cooking. (photo1)
• Assemble – In a large bowl, gently mix the cooked spaghetti, cherry or grape tomatoes, cucumber, red and green bell peppers, red onion, black olives, parsley, and Parmesan cheese together, then drizzle on the Italian salad dressing and toss until evenly combined, taking care not to break up the noodles. (Photo 2)
• adjust Taste with salt and pepper.
• serve – Refrigerate the salad for about 30 minutes to allow the flavors to meld. Serve chilled.

Homemade Italian Dressing

• Mix and Go – In a medium bowl, combine olive oil, vinegar, Parmesan cheese, chopped red pepper, dried parsley, chopped onion, dried basil, dried oregano, garlic powder, salt, sugar, and black pepper. (Photos 3-4)

Recipe Variations

1. Add more vegetablesShredded carrots, celery, zucchini, etc.
2. Add proteinFor main course salads, use cooked chicken, shrimp, crumbled bacon, tofu, etc.
3. Change the dressing. Use a different type of dressing. Ranch, 1000 Isle, Poppy seedsor Blue Cheese.
4. Applying heat Add some red pepper flakes. ❤️‍🔥
5. Gluten FreeSubstitute the spaghetti for your favorite gluten-free version – steamed spaghetti squash would also be delicious.

Tips and Tricks

1. For best flavor, use fresh, ripe vegetables.
2. Again, fresh is best! Especially when you add freshly grated Parmesan.
3. Cook spaghetti al dente (slightly firm when bitten) to avoid the noodles becoming too soft.

Preliminary steps

Make this dish 1-2 days ahead by doubling the recipe and storing in an airtight container in the fridge for a quick and healthy lunch.

How to serve and store

Serve the spaghetti salad chilled, or if you have any leftovers, store in an airtight container in the refrigerator for up to 3 days.

California Spaghetti Salad

Spaghetti salad is a beautiful meal in itself. Hawaiian Sweet Roll And a tall cold glass Southern Sweet Iced Tea Go to the menu.

But as a side dish, it pairs well with grilled meat dishes. Marinated grilled chicken breastsFor dessert, Tiramisu?😋

Fresh Salad Recipes to Try

1. Creamy Chicken Pasta Salad
2. Easy Pasta Salad
3. Tuna Macaroni Salad
4. Hawaiian Macaroni Salad