How to Make the Best California Spaghetti Salad: A Step-by-Step Guide
California Spaghetti Salad is a vibrant, flavorful dish that combines perfectly cooked spaghetti with fresh vegetables, mozzarella, and a tangy Italian dressing. It’s a perfect side dish for picnics, barbecues, or any casual gathering. The freshness of the vegetables, the chewiness of the pasta, and the creamy mozzarella come together for a satisfying and light dish that everyone will enjoy. Whether you’re preparing it in advance or serving it immediately, this salad is a guaranteed crowd-pleaser.
Ingredients
- 8 oz spaghetti (cooked and drained)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup red bell pepper, diced
- ½ cup red onion, thinly sliced
- 1 cup black olives, sliced
- ½ cup fresh mozzarella cheese, cubed
- ½ cup Italian dressing
- ¼ cup fresh basil, chopped
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions
Cook the spaghetti according to package directions, then drain and rinse under cold water. Set aside to cool.
In a large bowl, combine the cooled spaghetti, cherry tomatoes, cucumber, bell pepper, red onion, black olives, and mozzarella cheese.
Drizzle the Italian dressing and olive oil over the salad, and toss to combine.
Season with salt and pepper to taste. Add chopped fresh basil and toss again.
Refrigerate for at least 30 minutes before serving to let the flavors marinate.
Serve chilled and enjoy!
Notes
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Customizations: Feel free to add extra protein like grilled chicken, shrimp, or bacon to make it a more substantial dish. For a vegan version, substitute the mozzarella with a plant-based cheese or omit it entirely.
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Storage: The salad can be made ahead of time, and it stores well for up to 3 days in the fridge. If making in advance, consider adding a bit more dressing before serving to keep it moist.
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Dressings: While Italian dressing is the most common choice for this recipe, you can experiment with other dressings like balsamic vinaigrette or ranch depending on your preference.