California Spaghetti Salad

California Spaghetti Salad is a delicious spaghetti salad filled with fresh veggies and covered in a zesty Italian dressing.  With all those flavors and colors making one beautiful and tasty salad, there is not doubt this will be the hit of your next gathering!

I love delicious, cool salads in Spring and Summer like Creamy Pea Salad, Cauliflower Broccoli Salad, and Chilled Cucumber Tomato Salad.

california spaghetti salad in a wooden bowl.

California Spaghetti Salad

As the weather begins to change and warm up in the Spring, I find myself looking for recipes with a fresher and lighter feel.  I especially love quick and easy cold pasta salads! This one only took 15 minutes to make and it was amazing!  It is vegan friendly so it is great to bring to a potluck!  It is also super versatile! Have fun choosing colorful, fresh fruits and veggies you love to add in! I sometimes swap out the olives for sun dried tomatoes and I love it that way too!

You really can’t go wrong with this salad! It is great to make ahead because it tastes better as it sits.  I love packing it for my kids in their lunches to change it up from sandwiches every day.  We even love taking it on a picnic!  It is such a a treat!  All of the amazing veggies packed inside add so much texture, flavor and color to the pasta. The zesty Italian dressing coated throughout this pasta is soooooooo good. It is the perfect finishing touch to this pasta salad. It is easy to make at home and so incredible! I use it on tons of salads, not just this one!  Trust me when I say that this California Spaghetti Salad will be a huge hit wherever it goes!

California Spaghetti Salad Ingredients:

Ingredients

  • Spaghetti: Use thin linguine and break into 1 inch pieces to make it easier to eat.
  • Cherry tomatoes: Chopped them in half to make them more bite-sized.
  • Zucchini: Make sure you dice everything to similar sizes as much as possible.
  • Cucumber: The cucumber gives this salad the fresh taste I love.
  • Bell peppers: I used red and green but swap for yellow peppers if you prefer. Make this recipe your own!
  • Red onion: If you don’t like biting into raw onion, marinate them in the dressing first to lessen their strong flavor.
  • Olives: The olives are very salty and delicious!

Dressing:

  • Italian salad dressing: Use any Italian dressing you love because you are going to amp it up with all the other seasonings to create your own version of this staple dressing.
  • Parmesan cheese: Grated and combined with the dressing to cover each part of the salad with its great nutty flavor.
  • Sesame seeds: Add a rich, nutty flavor to the dressing.
  • Paprika: Adds a great color to this dressing.
  • Celery seed: These little seeds pack all the powerful flavors of celery- earthy, grassy and slightly bitter- that balance out this dressing.
  • Garlic powder: The extra garlic powder helps the flavor stay strong even when chilled.

How to make Spaghetti Salad:

  1. Cook the pasta: Make according to package directions. Drain and rinse in cold water.
  2. Combine all ingredients: Add cherry tomatoes, zucchini, cucumber, green and red bell pepper, red onion and olives to the pasta in a large bowl.
  3. Make the dressing:  Whisk together Italian salad dressing, Parmesan cheese, sesame seeds, paprika, celery seed, and garlic powder.
  4. Toss the salad in dressing: Pour dressing over salad and toss until coated. Cover and refrigerate for 3 hours or overnight.

spaghetti salad ingredients in a glass bowl.

Tips for making California Spaghetti Salad

  • Get creative with this versatile dish and swap out vegetables.  For example, try favorites like broccoli or yellow and orange bell peppers.
  • Use other pasta shapes.  Some of my favorites like rotini or farfalle would work fantastic!
  • This pasta salad is best when it’s fresh out of the fridge. So, keep it cooling until right before serving.
  • This is a great make-ahead recipe! It’s even better the next day, so I usually make it the day before and store it in the refrigerator overnight.  This really gives all the flavors time to combine and soak into the pasta!
  • After draining the salad, dunk the pasta in an ice bath (equal parts water and ice in a large bowl) to shock them.  Then, your noodles will not soak up too much of the dressing and become gummy.

Steps to putting together the spaghetti salad.Best places to take California Spaghetti Salad

  • A cookout with friends and/or family.  As the weather warms up, a cool salad is the perfect side!
  • Family reunion in a pavilion by the river.  This dish travels well, just keep it in the cooler until right before you serve.
  • Potluck at work.  (Depending where you work 🙂)
  • Lunches!  This salad keeps well in the fridge for 5 days so it is perfect for make-ahead weekly lunches!

california spaghetti salad in a wooden bowl

More Spaghetti Salad Recipes to try:

California Spaghetti Salad

4.5 from 2 votes
Prep Time 15 minutes
Refrigerate Time 3 hours
Total Time 3 hours 15 minutes
Author Alyssa Rivers
Servings 12 Servings

A delicious spaghetti salad filled with fresh summer veggies and olives. Topped with a zesty italian dressing and parmesan cheese, this will be the hit of your next gathering!

Course Salad
Cuisine Italian American
Keyword california spaghetti salad, spaghetti salad

Ingredients

  • 1 pound thin spaghetti broken into 1 inch pieces
  • 1 pint cherry tomatoes chopped in half
  • 2 zucchini medium, diced
  • 1 cucumber large, diced
  • 1 green bell pepper medium, diced
  • 1 red bell pepper diced
  • 1 red onion large, diced
  • 2 cans ripe olives 2-1/4 ounces each sliced, drained

DRESSING:

  • 1 bottle Italian salad dressing 16 ounces
  • 1/4 cup Parmesan cheese grated
  • 1 tablespoon sesame seeds
  • 1 teaspoon paprika
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon garlic powder

Instructions

  1. Cook the pasta according to package directions. Drain using a colander and rinse in cold water. Add cherry tomatoes, zucchini, cucumber, green and red bell pepper, red onion and olives in a large bowl.

To make the dressing:

  1. Whisk together italian salad dressing, parmesan cheese, sesame seeds, paprika, celery seed, and garlic powder. Pour over salad and toss until coated. Cover and refrigerate for 3 hours or overnight.

Recipe Video

Recipe Notes

Updated on

Originally Posted on May 29, 2015

Nutrition Facts
California Spaghetti Salad
Amount Per Serving
Calories 317 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g10%
Cholesterol 1mg0%
Sodium 1243mg52%
Potassium 391mg11%
Carbohydrates 38g13%
Fiber 5g20%
Sugar 7g8%
Protein 8g16%
Vitamin A 984IU20%
Vitamin C 37mg45%
Calcium 93mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Categories
Pasta DishesVegetables

Comments

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  1. I made it using small shell pasta, adding fresh parsley, mint and basil from the garden and some cooked shrimp. I added Salad Supreme, some salt and pepper. Used just a little of the Italian Dressing. Sprinkled grated parmesan over each serving. To die for !!!!

  2. This salad has always been a hit. Love this salad. But notice some put crab meat or lil salad shrimp in theres. Going to go that way next time I make it.

  3. This salad looks good. Thing is I don’t like raw onion and really don’t care for bell peppers. Do you really have to use them?

    1. Use either red or yellow bell peppers, they are sweeter and taste much better. I don’t like the green bells either. As far as onion, use onion powder instead and just a little so that the flavor has a chance to marry in the salad.

    1. Sometimes you can leave it out.
      This is what I found when I searching:
      Asiago is another of Italy’s great dry cheeses. It is a bit sweeter than Parmesan and most brands aren’t quite as hard in texture. It is a widely used substitute for Parmesan in pasta dishes and on pizzas, providing good flavor.
      Hope that helps!! Xo

  4. i MAKE A SIMILAR RECIPE FOR THE SPAGHETTI SALAD. I PUT MARINATED ARTICHOKE HEARTS IN IT THOUGH. ALONG WITH CUCUMBERS ,OLIVES, GREEN ONIONS AND TOMATO. IT’A ALWAYS A HIT ALSO .

  5. I make mine with your ingredients plus hard boiled eggs and I use Kraft Peppercorn dressing and sour cream (half and half) with a little sugar and last I use a little celery seed.

  6. Made this tonight for my family with my vegetarian daughter in mind. We all love it and made it with spiral noodle instead of spaghetti.

  7. It is excellent just the way it is Alyssa !!! It was a perfect summer potluck dish that you didn’t have to worry about refrigeration. Great for work lunches too:)

    I cook a lot and when searching for a new recipe I look for ingredients I know my family and friends will eat and enjoy.

    I have a pet peeve and that is people that say they tried a particular recipe but yet they made so many changes to the ingredients that it is no longer the dish they are critiquing. California SPAGHETTI salad has spaghetti in it. It has Italian dressing not a dairy product added. Why make it at all if you changed it so much? Then look for a recipe that has the ingredients you have on hand or want to use.

    1. I totally agree with Joy. Why change a recipe that is “tried and true” with so many different ideas and variations when you can make up your own recipe the way you like it? The addition of shellfish – shrimp or crabmeat – is a nice addition – if you want to serve it as a main dish instead of a salad side dish.

    1. I usually use it raw but you are welcome to cook it before hand if you prefer it cooked in the salad. Either way is a great crunch and flavor with the soft noodles and other ingredients.

  8. 5 stars
    This looks amazing and I’m looking forward to making it. Any suggestions on how to lower the sodium content to make this a more heart-healthy option? The 1243mg is half of the recommended daily allowance, and nearly an entire sodium allowance for those on a 1,400 mg for heart healthy diets.

    1. Jane gave you a disrespectful answer. Make your own dressing with olive oil and balsamic vinegar. Try a different cheese or leave that out. This salad is fast and easy and graciously accepts change.

  9. I used to make this all the time. Thanks for the reminder. Also I did not use the seeds, I love that idea. I am going to do that next time

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