Here’s a fresh and colorful California Spaghetti Salad — a crowd-pleasing pasta salad with a creamy, tangy dressing 🥗🍝
🥗 California Spaghetti Salad
🧾 Ingredients (Serves 6–8)
- 8 oz spaghetti
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers, diced (mix red, yellow, green)
- ½ cup red onion, finely diced
- ½ cup shredded carrots
- 1 cup shredded cheddar or mozzarella cheese
- ½ cup sliced black olives (optional)
- ½ cup cooked corn (optional)
Dressing
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tbsp apple cider vinegar or lemon juice
- 1 tsp sugar
- ½ tsp garlic powder
- Salt & black pepper, to taste
🔥 Instructions
1. Cook the Spaghetti
- Cook spaghetti according to package directions until al dente.
- Drain and rinse under cold water to cool.
2. Prepare the Dressing
- In a bowl, whisk together mayonnaise, sour cream, vinegar, sugar, garlic powder, salt, and pepper.
3. Combine Salad
- In a large bowl, combine cooled spaghetti, tomatoes, cucumber, bell peppers, onion, carrots, cheese, and optional ingredients.
- Pour dressing over salad and toss until evenly coated.
4. Chill
- Refrigerate at least 1 hour before serving to let flavors meld.
5. Serve
- Garnish with extra shredded cheese or fresh herbs (like parsley or basil).
💡 Tips:
- Use rotini or bowtie pasta if you prefer; spaghetti works well for a California twist.
- Add grilled chicken or shrimp for a protein boost.
- Make ahead for picnics — it holds well in the fridge for 2–3 days.
I can also give you a lighter avocado-based dressing version or a creamy ranch-style California spaghetti salad if you want.
Do you want me to make the creamy ranch-style version?
