California Spaghetti Salad Recipe
This California Spaghetti Salad is a vibrant, refreshing dish with colorful veggies, tangy dressing, and a perfect balance of flavors. Ideal for potlucks, picnics, or any gathering!
Equipment
- Large mixing bowl
- Medium bowl (for dressing)
- Whisk
- Measuring cups and spoons
Ingredients
- For the Salad:
- 8 oz spaghetti cooked and drained
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/2 red bell pepper diced
- 1/4 red onion finely chopped
- 1/2 cup black olives sliced
- 1/2 cup sweet corn frozen or canned
- 1/4 cup fresh parsley chopped
- For the Dressing:
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Prepare the Pasta:
- Cook the spaghetti according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Let it cool while you prepare the rest of the ingredients.
- Prepare the Vegetables:
- While the pasta cools, dice the cucumber, red bell pepper, and red onion. Halve the cherry tomatoes and slice the olives. Set the vegetables aside.
- Make the Dressing:
- In a medium bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, garlic powder, onion powder, salt, and pepper until well combined.
- Assemble the Salad:
- In a large mixing bowl, combine the cooled spaghetti, prepared vegetables, sweet corn, and chopped parsley. Pour the dressing over the salad and toss until everything is evenly coated.
- Chill and Serve:
- Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld together. Serve chilled and enjoy!