California Spaghetti Salad – Immaculate Bites

This California Spaghetti Salad Recipe – A Summer Potluck Classic

Spaghetti salad always makes an appearance at potlucks, especially in summer. Here’s why: It’s easy to make, tastes amazing with those fresh summer vegetables, and is perfectly packable. I love to make this dish anytime we head to a potluck or when we need to pack a lunch for a day at the beach or park. It’s the perfect summer spaghetti salad for potlucks and more!

What You’ll Need to Make It

1. Pasta – Spaghetti salad uses thin spaghetti, but feel free to sub another pasta. Although, you may need to change the name to pasta salad instead. 😜 
2. Fresh Veggies – Red onion, black olives, cucumber, red and green bell pepper, cherry tomatoes, and freshly chopped parsley add bright flavor and color to this salad. 🌈
3. Cheese – Grated parmesan cheese is the perfect salty umami addition to spaghetti salad. 
4. Zesty Italian Dressing – Store-bought dressing works for this recipe, but I like homemade. If you want homemade Italian dressing, all you’ll need is olive oil, white wine vinegar, more parmesan, finely minced bell pepper and onion, parsley, basil, oregano, garlic powder, salt, pepper, and a pinch of sugar. 

How to Make California Spaghetti Salad

The California Spaghetti Salad

• Cook the spaghetti noodles per package directions in boiling water. Then, drain and rinse with cold water to stop the cooking process. (Photo 1)
• Assemble – In a large bowl, gently toss the cooked spaghetti, cherry or grape tomatoes, cucumbers, red bell pepper, green bell pepper, red onion, black olives, parsley, and Parmesan cheese. Then, toss it with the Italian salad dressing until coated evenly, carefully avoiding breaking up the noodles. (Photo 2)
• Adjust salt and pepper to taste.
• Serve – Chill the salad for about 30 minutes in the refrigerator so the flavors meld. Serve chilled.

Italian Dressing from Scratch

• Mix and Go – In a medium bowl, whisk together the olive oil, vinegar, Parmesan cheese, minced red bell pepper, dried parsley, minced onion, dried basil, dried oregano, garlic powder, salt, sugar, and black pepper. (Photos 3-4)

Recipe Variations

1. Add more vegetables, such as shredded carrots, celery, or zucchini.
2. Add protein, such as cooked chicken, shrimp, crumbled bacon, or tofu, for a main-course salad.
3. Dressing swap. Use a different type of dressing, such as ranch, 1000 Isle, poppy seed, or blue cheese.
4. Add a kick of heat with a dash of red pepper flakes. ❤️‍🔥
5. Gluten-free. Replace the spaghetti with your favorite gluten-free version. Heck, it’s even good with steamed spaghetti squash strands.

Tips and Tricks

1. For the best flavor, use fresh, ripe vegetables.
2. I repeat, fresh is best! Especially when adding freshly grated parmesan cheese.
3. Cook the spaghetti al dente (slightly firm to the bite) to avoid mushy noodles.

Make-Ahead Instructions

Double the recipe and make this dish 1-2 days ahead. Simply whip it up, then keep it in the refrigerator in an airtight container for a quick and healthy lunch.

Serving and Storage Instructions 

Serve spaghetti salad chilled. If you have leftovers, store them in the fridge in an airtight container for up to 3 days.

What Goes With California Spaghetti Salad

Spaghetti salad makes a beautiful meal all on its own. For finishing touches, add Hawaiian sweet rolls and a tall, cold glass of Southern sweet iced tea to the menu.

However, as a side dish, it pairs great with grilled meats like marinated grilled chicken breast. For dessert, why not serve some tiramisu? 😋

More Fresh Salad Recipes to Try

1. Creamy Chicken Pasta Salad
2. Easy Pasta Salad
3. Tuna Macaroni Salad
4. Hawaiian Macaroni Salad