Here’s a fresh and flavorful California Spaghetti Salad recipe — colorful, creamy, and perfect for picnics or lunch:
🧾 Ingredients (4–6 servings)
For the salad:
- 8 oz (225 g) spaghetti, cooked and cooled
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers (red, yellow, or orange), diced
- ½ cup shredded carrots
- ½ cup sweet corn (optional)
- ½ cup shredded cheese (cheddar or mozzarella)
- ¼ cup sliced black olives (optional)
For the dressing:
- ½ cup mayonnaise
- 2 tbsp apple cider vinegar or lemon juice
- 1 tsp sugar or honey
- Salt and pepper, to taste
- Optional: 1 tsp Dijon mustard or dried herbs (parsley, dill, or basil)
🥗 Instructions
- Cook the spaghetti:
- Boil spaghetti according to package directions.
- Drain, rinse under cold water, and let cool completely.
- Prepare the vegetables:
- Dice or slice all vegetables and shred the cheese.
- Make the dressing:
- In a small bowl, whisk together mayonnaise, vinegar/lemon juice, sugar, salt, pepper, and optional herbs or mustard.
- Combine salad:
- In a large bowl, mix spaghetti, vegetables, and cheese.
- Pour dressing over the salad and toss gently until everything is coated.
- Chill and serve:
- Refrigerate for at least 30 minutes to allow flavors to meld.
- Serve cold, garnished with extra herbs or cheese if desired.
💡 Tips:
- You can add cooked chicken, ham, or shrimp for a protein boost.
- For a lighter version, use Greek yogurt instead of mayonnaise.
- Add avocado or nuts for extra creaminess and crunch.
If you want, I can also give a quick 10-minute California Spaghetti Salad version that’s ready without cooking the spaghetti for a faster meal.
Do you want me to share that version?
