California spaghetti salad is a delightful and refreshing dish that combines pasta with fresh vegetables, herbs, and a tangy dressing. Here’s a simple recipe to make California spaghetti salad:
Ingredients:
- 8 ounces spaghetti
- 1 cup cherry tomatoes, halved
- 1 bell pepper (any color), diced
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup black olives, sliced
- 1/4 cup feta cheese, crumbled (optional)
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional)
- Salt and pepper to taste
Instructions:
- Cook the spaghetti according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
- In a large mixing bowl, combine the cherry tomatoes, bell pepper, cucumber, red onion, black olives, and fresh parsley.
- Add the cooked and cooled spaghetti to the bowl with the vegetables.
- In a small jar or bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, Dijon mustard, honey (if using), salt, and pepper to make the dressing.
- Pour the dressing over the spaghetti and vegetable mixture. Toss everything together until well combined and evenly coated with the dressing.
- Taste and adjust seasoning with salt and pepper if needed.
- If using feta cheese, sprinkle it over the top of the salad before serving.
- Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
- Serve chilled as a refreshing side dish or add grilled chicken or shrimp for a complete meal.
Enjoy your California spaghetti salad with its vibrant colors, fresh flavors, and delicious dressing!
California spaghetti salad is a delightful and refreshing dish that combines pasta with fresh vegetables, herbs, and a tangy dressing. Here’s a simple recipe to make California spaghetti salad:
Ingredients:
- 8 ounces spaghetti
- 1 cup cherry tomatoes, halved
- 1 bell pepper (any color), diced
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup black olives, sliced
- 1/4 cup feta cheese, crumbled (optional)
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional)
- Salt and pepper to taste
Instructions:
- Cook the spaghetti according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
- In a large mixing bowl, combine the cherry tomatoes, bell pepper, cucumber, red onion, black olives, and fresh parsley.
- Add the cooked and cooled spaghetti to the bowl with the vegetables.
- In a small jar or bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, Dijon mustard, honey (if using), salt, and pepper to make the dressing.
- Pour the dressing over the spaghetti and vegetable mixture. Toss everything together until well combined and evenly coated with the dressing.
- Taste and adjust seasoning with salt and pepper if needed.
- If using feta cheese, sprinkle it over the top of the salad before serving.
- Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
- Serve chilled as a refreshing side dish or add grilled chicken or shrimp for a complete meal.
Enjoy your Califo
California spaghetti salad is a delightful and refreshing dish that combines pasta with fresh vegetables, herbs, and a tangy dressing. Here’s a simple recipe to make California spaghetti salad:
Ingredients:
- 8 ounces spaghetti
- 1 cup cherry tomatoes, halved
- 1 bell pepper (any color), diced
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup black olives, sliced
- 1/4 cup feta cheese, crumbled (optional)
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional)
- Salt and pepper to taste
Instructions:
- Cook the spaghetti according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
- In a large mixing bowl, combine the cherry tomatoes, bell pepper, cucumber, red onion, black olives, and fresh parsley.
- Add the cooked and cooled spaghetti to the bowl with the vegetables.
- In a small jar or bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, Dijon mustard, honey (if using), salt, and pepper to make the dressing.
- Pour the dressing over the spaghetti and vegetable mixture. Toss everything together until well combined and evenly coated with the dressing.
- Taste and adjust seasoning with salt and pepper if needed.
- If using feta cheese, sprinkle it over the top of the salad before serving.
- Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
- Serve chilled as a refreshing side dish or add grilled chicken or shrimp for a complete meal.
Enjoy your California spaghetti salad with its vibrant colors, fresh flavors, and delicious dressing!
rnia spaghetti salad with its vibrant colors, fresh flavors, and delicious dressing!