California Spaghetti Salad Recipe

A refreshing and colorful pasta salad featuring fresh vegetables, a light vinaigrette, and optional protein, perfect for picnics, potlucks, or a light meal.

Ingredients:

• Pasta:
  • 1 pound spaghetti or other long pasta (linguine, capellini)
• Vegetables:
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1/2 red onion, thinly sliced
  • 1 avocado, diced (add just before serving)
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup fresh corn kernels (cooked or raw)
• Fresh Herbs:
  • 1/2 cup fresh basil leaves, chopped
  • 1/4 cup fresh parsley, chopped
• Dressing:
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper to taste
• Optional Protein:
  • 1 cup grilled chicken, diced
  • 1 cup cooked shrimp
  • 1 cup crumbled feta cheese or mozzarella balls.

Instructions:

1. Cook the Pasta: Cook the spaghetti according to package directions until al dente. Drain and rinse with cold water to stop the cooking process and cool the pasta.
2. Prepare the Vegetables: While the pasta is cooking, prepare all the vegetables.
3. Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, Dijon mustard, salt, and pepper.
4. Combine Ingredients: In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell peppers, red onion, olives, and corn.
5. Add Dressing and Herbs: Pour the dressing over the pasta and vegetables. Add the chopped basil and parsley. Toss gently to coat everything evenly.
6. Add Protein (Optional): If using, add your choice of grilled chicken, shrimp, or cheese.
7. Add Avocado: Just before serving, gently fold in the diced avocado to prevent it from becoming mushy.
8. Chill and Serve: Chill the pasta salad for at least 30 minutes to allow the flavors to meld. Serve cold or at room temperature.

Tips and Variations:

• For a spicier dressing, add a pinch of red pepper flakes.
• You can substitute other vegetables like zucchini, snap peas, or artichoke hearts.
• For a creamy element, a pesto can be added to the dressing.
• If you do not have red wine vinegar, white wine vinegar will work.
• If you want to add some crunch, toasted pine nuts, or slivered almonds are a great addition.
• For a vegetarian option, add cannellini beans.

Enjoy your delicious and vibrant California Spaghetti Salad!