This California spaghetti salad recipe is a refreshing and delicious take on the classic pasta salad. The combination of fresh greens, black olives and spicy Italian dressing makes it the perfect side dish for any occasion, from backyard barbecues to dinner parties. meal preparation
Californian pasta salad is a twist on pasta salad that is usually made with fresh, colorful vegetables and a spicy dressing. They often contain ingredients like avocado, cucumber, tomato, and bell pepper, and can be served with vinaigrette or cream sauce. The term “California” is frequently used to describe dishes that feature fresh, healthy ingredients and a West Coast vibe.
A pasta salad is a dish consisting of cooked pasta, usually served cold or at room temperature, and tossed with vegetables, meat, cheese and sauce. Pasta salads can be made with many pasta shapes, such as fusilli, penne, rotini, and spaghetti. They are often served as a side dish or snack and can be custom designed to suit personal tastes and nutritional preferences.
Ingredients:
- 8 ounces (225 grams) spaghetti
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup green 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
For the dressing:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions:
- Cook the spaghetti according to the package instructions until al dente. Drain the cooked spaghetti and rinse it under cold water to cool it down. Set aside.
- In a large bowl, combine the cherry tomatoes, cucumber, red and green bell peppers, red onion, black olives, and parsley. Toss them together gently.
- In a separate small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, Dijon mustard, dried basil, dried oregano, salt, and pepper. Mix until well combined.
- Add the cooked spaghetti to the bowl of vegetables and pour the dressing over the top. Toss everything together until the pasta and vegetables are well coated with the dressing.
- Sprinkle the grated Parmesan cheese over the salad and toss again to distribute it evenly.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld together.
- Just before serving, give the salad a final toss and adjust the seasoning if needed. You can also garnish it with additional parsley or Parmesan cheese if desired.
Enjoy your refreshing California spaghetti salad!
