California Spaghetti Salad Recipe

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.


  • 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


  1. Cook the spaghetti according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
  2. In a large mixing bowl, combine the cherry tomatoes, cucumber, red bell pepper, red onion, black olives, and parsley.
  3. Add the cooked and cooled spaghetti to the bowl with the vegetables.
  4. 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.
  5. Pour the dressing over the spaghetti and vegetables. Toss gently to coat everything evenly.
  6. Sprinkle grated Parmesan cheese over the salad and toss again to combine.
  7. Taste and adjust seasoning with salt and black pepper if needed.
  8. Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.
  9. Before serving, give the salad a final toss and garnish with additional chopped parsley if desired.
  10. 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.

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