California spaghetti salad is a delightful and refreshing twist on traditional spaghetti salad, featuring fresh vegetables and a tangy dressing. Here’s a simple recipe for you to enjoy:
Ingredients:
For the salad:
- 8 ounces spaghetti noodles
- 1 pint cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper (any color), diced
- 1/2 red onion, thinly sliced
- 1/2 cup sliced black olives
- 1/2 cup shredded carrots
- 1/4 cup chopped fresh parsley or cilantro
For the dressing:
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions:
- Cook the spaghetti noodles according to the package instructions until al dente. Drain the noodles and rinse them under cold water to stop the cooking process. Set aside to cool.
- In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, diced bell pepper, thinly sliced red onion, sliced black olives, shredded carrots, and chopped fresh parsley or cilantro.
- Add the cooled spaghetti noodles to the bowl with the vegetables.
- In a small mixing bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, Italian seasoning, salt, and pepper until well combined.
- Pour the dressing over the salad ingredients in the large mixing bowl.
- Toss everything together until the spaghetti noodles and vegetables are evenly coated with the dressing.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
- Once chilled, give the salad a final toss and adjust the seasoning if necessary.
- Serve the California spaghetti salad chilled or at room temperature.
This salad is perfect for picnics, potlucks, or as a refreshing side dish for any meal. It’s light, flavorful, and packed with fresh California-inspired ingredients. Enjoy!