California spaghetti salad

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:


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


  1. 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.
  2. 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.
  3. Add the cooled spaghetti noodles to the bowl with the vegetables.
  4. 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.
  5. Pour the dressing over the salad ingredients in the large mixing bowl.
  6. Toss everything together until the spaghetti noodles and vegetables are evenly coated with the dressing.
  7. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
  8. Once chilled, give the salad a final toss and adjust the seasoning if necessary.
  9. 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!

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