California Spaghetti Salad

Here’s a fresh, colorful, and crowd-pleasing California Spaghetti Salad — a perfect chilled pasta salad loaded with veggies, creamy dressing, and that sunny Cali vibe!

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🥗 California Spaghetti Salad

🕒 Time: 25 minutes

🍽️ Serves: 6–8

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🌈 Ingredients:

• 8 oz (225g) spaghetti or thin pasta (like angel hair or vermicelli)

• 1 cup cherry tomatoes, halved

• 1 cup cucumber, diced

• 1 cup bell peppers (red, yellow, or orange), diced

• 1/2 cup shredded carrots

• 1/2 cup sliced black olives

• 1/4 cup red onion, finely chopped

• 1 cup shredded cheddar or Monterey Jack cheese

• 1/2 cup cooked bacon bits (optional)

• 1/4 cup fresh cilantro or parsley, chopped

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🥄 Dressing:

• 1/2 cup mayonnaise

• 1/4 cup sour cream or Greek yogurt

• 2 tbsp apple cider vinegar or lemon juice

• 1 tbsp honey or sugar

• 1 tsp Dijon mustard

• Salt and pepper, to taste

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🔪 Instructions:

1. Cook Pasta:

   • Boil spaghetti according to package instructions until al dente.

   • Drain, rinse under cold water, and drain again well.

2. Mix Dressing:

   • In a bowl, whisk together mayo, sour cream, vinegar, honey, mustard, salt, and pepper.

3. Combine:

   • In a large bowl, toss pasta with veggies, cheese, bacon bits (if using), and dressing.

   • Add chopped herbs last and mix gently.

4. Chill & Serve:

   • Refrigerate at least 30 minutes before serving to meld flavors.

   • Taste and adjust seasoning as needed.

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💡 Tips:

• Swap mayo for avocado or use a vinaigrette for a lighter version.

• Add diced avocado or grilled chicken for extra creaminess or protein.

• Make it a day ahead for even better flavor!

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Want a vegan or gluten-free version?