🌞🍝 California Style Spaghetti Salad
🕒 Prep Time: 20 mins | Chill Time: 1–2 hours
🍽️ Serves: 6–8
📝 Ingredients:
✅ For the Salad:
-
12 oz (340g) spaghetti, broken in half and cooked al dente
-
1 cup cherry tomatoes, halved
-
1 cup cucumber, diced
-
1/2 cup red onion, thinly sliced or diced
-
1/2 cup black olives, sliced
-
1 avocado, diced (add just before serving)
-
1/2 cup bell pepper (red or yellow), diced
-
1/4 cup grated or crumbled Parmesan, feta, or mozzarella pearls
-
1/4 cup fresh basil or parsley, chopped
✅ For the Dressing:
-
1/3 cup olive oil
-
2 tbsp red wine vinegar or lemon juice
-
1 tbsp Dijon mustard
-
1–2 cloves garlic, minced
-
1/2 tsp dried oregano
-
Salt & freshly ground black pepper, to taste
-
Optional: 1 tsp honey for balance
👩🍳 Instructions:
1️⃣ Cook the Pasta:
-
Boil spaghetti in salted water until al dente. Drain and rinse with cold water to stop cooking.
-
Toss with a drizzle of oil to prevent sticking.
2️⃣ Make the Dressing:
-
In a small bowl or jar, whisk together olive oil, vinegar, mustard, garlic, oregano, salt, and pepper.
-
Taste and adjust acidity or sweetness if needed.
3️⃣ Assemble the Salad:
-
In a large bowl, combine cooled spaghetti, tomatoes, cucumber, onion, olives, bell pepper, and herbs.
-
Pour dressing over and toss to coat well.
4️⃣ Chill:
-
Refrigerate for at least 1 hour to let the flavors meld.
5️⃣ Add Avocado + Cheese:
-
Just before serving, gently mix in diced avocado and cheese.
-
Garnish with extra herbs or a squeeze of lemon.
🌟 Tips:
-
Add grilled chicken, shrimp, or tofu for protein.
-
Use gluten-free or whole grain spaghetti if preferred.
-
Craving creaminess? Add a dollop of Greek yogurt or mayo to the dressing.
Would you like a vegan version, spicy Southwest twist, or make-ahead tips for big gatherings?