This California Spaghetti Salad is a delightful fusion of flavors and textures, perfect for any occasion. With a refreshing mix of vegetables, pasta, and a zesty dressing, it’s sure to become a favorite in your recipe repertoire.
Ingredients:
- 8 ounces spaghetti
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup black olives, sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
For the dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and black pepper to taste
Directions:
- Cook the spaghetti according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
- In a large mixing bowl, combine the cherry tomatoes, cucumber, red bell pepper, red onion, black olives, and parsley.
- Add the cooked and cooled spaghetti to the bowl with the vegetables.
- In a separate small bowl, whisk together the olive oil, red wine vinegar, minced garlic, Dijon mustard, dried oregano, dried basil, salt, and black pepper to make the dressing.
- Pour the dressing over the spaghetti and vegetables. Toss gently to coat everything evenly.
- Sprinkle grated Parmesan cheese over the salad and toss again to combine.
- Taste and adjust seasoning with salt and black pepper if needed.
- Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.
- Before serving, give the salad a final toss and garnish with additional chopped parsley if desired.
- Enjoy your refreshing California Spaghetti Salad as a side dish or a light meal on its own!
This salad is best served chilled and can be stored in the refrigerator for up to 2 days.
