CALIFORNIA SPAGHETTI SALAD

California Spaghetti Salad is a colorful, refreshing dish that combines pasta with a variety of fresh vegetables and a tangy dressing. It’s perfect as a side dish for barbecues, picnics, or even a light meal. Here’s a simple and delicious recipe for it!

Ingredients:

For the Salad:

• 8 oz (about 225 g) spaghetti (cooked and cooled)

• 1 cup cherry tomatoes (halved)

• 1 cup cucumber (diced)

• 1 red bell pepper (diced)

• ½ cup red onion (thinly sliced)

• 1 cup sweet corn kernels (fresh, frozen, or canned)

• 1/2 cup black olives (sliced)

• 1 cup shredded cheddar cheese (optional)

• 1/4 cup fresh parsley (chopped, optional)

For the Dressing:

• 1/2 cup mayonnaise

• 2 tbsp Dijon mustard

• 2 tbsp apple cider vinegar (or white vinegar)

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp sugar (optional, to balance acidity)

• Salt and pepper to taste

• 1/4 cup olive oil

• 1/2 tsp dried oregano or Italian seasoning (optional)

Instructions:

1. Cook the Spaghetti: Boil the spaghetti according to package instructions. Drain and rinse under cold water to cool it down. Set aside to fully cool.

2. Prepare the Vegetables: While the pasta is cooling, chop the cherry tomatoes, cucumber, red bell pepper, and red onion. Drain the corn and black olives if needed.

3. Make the Dressing: In a bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, and sugar (if using). Gradually add in the olive oil while whisking to emulsify the dressing. Season with salt and pepper to taste. Add oregano or Italian seasoning if you want extra flavor.

4. Combine the Salad: In a large mixing bowl, combine the cooled spaghetti with the chopped vegetables and olives. If using, add the shredded cheddar cheese.

5. Toss with Dressing: Pour the dressing over the pasta and vegetable mixture. Toss well to coat everything evenly with the dressing. If you prefer a creamier salad, you can add more mayonnaise or a splash more olive oil.

6. Chill and Serve: Refrigerate the salad for at least 1 hour to let the flavors meld together. Before serving, toss it again and garnish with fresh parsley or additional shredded cheese if desired.

Tips:

• You can easily add grilled chicken, shrimp, or even some bacon bits to make it a more substantial meal.

• Feel free to swap the vegetables based on what you have on hand (e.g., add avocado, carrots, or peas).

• For a healthier version, you can use Greek yogurt instead of mayonnaise for the dressing.

Enjoy your California Spaghetti Salad!

It’s a great dish to make ahead and serve chilled, and it’s a crowd-pleaser with its creamy, tangy dressing and crunchy fresh vegetables. Let me know if you’d like to adjust anything or need more suggestions!