California Spaghetti Salad is a delightful twist on the classic pasta salad, offering a burst of freshness and vibrant flavors. This salad is perfect for warm-weather gatherings, potlucks, or simply a healthy side dish. The combination of al dente spaghetti, colorful vegetables, and a creamy dressing creates a dish that’s both filling and refreshing. This unique recipe incorporates the best of California’s fresh produce and light yet flavorful ingredients. Whether you’re serving it at a summer barbecue or preparing it as a light lunch, this California Spaghetti Salad is sure to please all palates.
Ingredients
- 8 oz spaghetti pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper (any color), diced
- 1/4 cup red onion, finely chopped
- 1/4 cup black olives, sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Cook the spaghetti pasta according to the package instructions until al dente. Drain and rinse with cold water to cool down. Set aside.
- In a large mixing bowl, combine the cooled spaghetti, cherry tomatoes, cucumber, bell pepper, red onion, black olives, and fresh parsley.
- In a separate small bowl, whisk together the mayonnaise, sour cream, olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, and pepper until smooth.
- Pour the dressing over the pasta and vegetable mixture and toss gently until everything is evenly coated.
- Sprinkle shredded mozzarella and grated Parmesan cheese on top and toss again to incorporate the cheeses into the salad.
- Taste the salad and adjust the seasoning with more salt and pepper if needed.
- Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.
- Before serving, give the salad a final toss and garnish with additional fresh parsley if desired.