Introduction

If you’re looking for a colorful, refreshing, and easy-to-make pasta salad that stands out at any gathering, this California Sunshine Spaghetti Salad is just what your table needs. Inspired by West Coast flavors and the vibrant produce of the Golden State, this dish blends tender spaghetti with crisp vegetables, zesty dressing, and irresistible seasoning. It’s perfect for potlucks, picnics, BBQs, or make-ahead lunches—and it only gets better as it chills.

Ingredients:

For the Salad:

12 oz spaghetti, broken into thirds

1 cup cherry tomatoes, halved

1 cup cucumbers, diced

1 cup bell peppers (any color), chopped

½ cup red onion, finely sliced

1 cup black olives, sliced

1 cup shredded carrots

½ cup parmesan cheese (optional for extra richness)

For the Dressing:

1 cup Italian dressing (store-bought or homemade)

2 tbsp red wine vinegar

1 tsp garlic powder

1 tsp dried oregano

½ tsp black pepper

½ tsp salt

½ tsp sugar (optional, for balance)

Instructions:

Cook the spaghetti according to package directions until al dente. Drain and rinse under cold water to stop cooking and prevent sticking.

Transfer pasta to a large bowl and drizzle with a few tablespoons of dressing to lightly coat.

Add the vegetables—tomatoes, cucumber, peppers, onion, olives, and carrots—tossing gently to combine.

Whisk together the dressing ingredients until smooth.

Pour the dressing over the salad and toss until everything is well coated.

Chill for at least 2 hours, or overnight, to allow flavors to deepen.

Sprinkle parmesan cheese before serving if desired.

Serving and Storage Tips:

Serve the salad cold or slightly chilled for the freshest taste.

If making ahead for a party, give it a quick re-toss and add a splash of dressing to refresh it.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Avoid freezing—the vegetables will lose their crispness and the pasta texture will change.

Variations: