Description
A vibrant and refreshing California spaghetti salad tossed in a zesty Italian dressing, loaded with fresh cucumbers, cherry tomatoes, olives, and cheese. Perfect for summer lunches, picnics, or as a light side dish.
Ingredients
12 oz spaghetti pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup red bell pepper, diced
1/2 cup red onion, thinly sliced
1/2 cup black olives, sliced
1/2 cup shredded mozzarella or Parmesan cheese
1/4 cup fresh basil, chopped
Optional: 1 cup cooked chicken breast or salami slices
Italian Dressing:
1/3 cup olive oil
1/4 cup red wine vinegar
1 tbsp Dijon mustard
1 tsp honey or sugar
1 clove garlic, minced
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste
Instructions
Cook spaghetti in salted boiling water until al dente, about 8-10 minutes. Drain and rinse under cold water; set aside.
In a bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, garlic, oregano, basil, salt, and pepper until combined.
Dice cucumbers, bell peppers; halve cherry tomatoes; slice olives and red onion; chop basil.
In a large bowl, combine cooled spaghetti, chopped vegetables, olives, cheese, and basil.
Pour dressing over the salad and toss to coat evenly.
Chill the salad in the fridge for at least 1 hour before serving to meld flavors.
Serve chilled and enjoy!
Notes
For a vegan version, omit cheese or use a plant-based substitute.
Add grilled chicken, shrimp, or tofu for protein.
Whole wheat or gluten-free pasta can be used as alternatives.
Salad tastes better if allowed to sit overnight.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-cook / Tossed
- Cuisine: California / Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 10 mg