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California Spaghetti Salad

A refreshing cold pasta salad made with spaghetti, crisp vegetables, black olives, and a zesty homemade Italian dressing. Perfect for BBQs, picnics, potlucks, and summer meals.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 People
Course: Salad
Cuisine: American
Calories: 295
Ingredients Method Notes

Ingredients
  

For Salad
  • 1 pound spaghetti broken in half
  • 2 cups cherry tomatoes halved
  • 1 medium cucumber diced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • ½ red onion finely chopped
  • 1 cup broccoli florets chopped
  • 1 cup sliced black olives
  • ¼ cup chopped fresh parsley
For Dressing
  • ⅓ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and black pepper to taste

Method
 

  1. Cook the spaghetti in salted boiling water until al dente.
  2. Drain and rinse with cold water.
  3. Prepare and chop all vegetables.
  4. Whisk together all dressing ingredients.
  5. Combine spaghetti and vegetables in a large bowl.
  6. Pour the dressing over the salad and toss well.
  7. Refrigerate for at least 1 hour.
  8. Toss before serving and garnish with

Notes

  • Chill before serving for the best flavor.
  • Add avocado just before serving if desired.
  • Store leftovers in the refrigerator for up to 3 days.
  • Fresh vegetables provide the best texture.