Looking for a vibrant pasta salad that’s packed with fresh vegetables, bold flavor, and West Coast flair? California Spaghetti Salad is your answer. With its rainbow of crisp veggies, zesty Italian dressing, and tender spaghetti noodles, this crowd-pleasing salad is the perfect side for barbecues, picnics, or any occasion that calls for a taste of summer sunshine.
This salad isn’t just beautiful on the plate—it’s also easy to make, endlessly customizable, and a surefire hit with both kids and adults. Whether you’re new to pasta salads or a lifelong fan, California Spaghetti Salad deserves a spot in your recipe collection.
What Is California Spaghetti Salad?
California Spaghetti Salad is a cold pasta salad that features cooked spaghetti noodles tossed with a medley of colorful vegetables and a bright, tangy Italian-style vinaigrette. It’s inspired by the healthy, fresh cooking style that California is known for—think farmers’ market veggies, light dressings, and bold flavors.
Unlike traditional mayonnaise-based pasta salads, this dish is dressed with a vinaigrette, making it lighter and more refreshing, especially on warm days. The salad’s unique combination of spaghetti, crisp bell peppers, ripe tomatoes, olives, cucumbers, and sometimes cheese, makes every bite full of crunch, color, and flavor.
Why You’ll Love California Spaghetti Salad
- Loaded with vegetables: Every forkful is packed with garden-fresh veggies.
- Make-ahead friendly: Tastes even better after chilling, so it’s perfect for prepping ahead.
- Vibrant & colorful: Beautiful to serve at parties, potlucks, and summer cookouts.
- Customizable: Swap in your favorite veggies or add protein for a heartier salad.
- Zesty and light: The Italian dressing ties everything together for a flavor that’s bright, tangy, and never heavy.
Classic Ingredients
Here’s what you’ll need for a classic California Spaghetti Salad (serves 8–10):
- 12 ounces (340g) dry spaghetti
- 1 ½ cups cherry or grape tomatoes, halved
- 1 medium cucumber, diced
- 1 cup bell pepper (red, yellow, or orange), chopped
- 1/2 cup red onion, finely diced
- 1/2 cup black olives, sliced
- 1 cup broccoli florets, blanched or raw
- 1/2 cup shredded or cubed cheddar cheese (optional)
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
For the Italian Dressing:
- 1/2 cup olive oil
- 1/4 cup red wine vinegar (or white wine vinegar)
- 1 packet (about 2 tablespoons) Italian salad dressing mix or homemade seasoning (see below)
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon sugar
- 1 teaspoon Dijon mustard (optional)
- Salt and pepper, to taste
Homemade Italian Seasoning: Mix 1/2 teaspoon each dried oregano, basil, and parsley, 1/4 teaspoon each dried thyme and rosemary, and a pinch of red pepper flakes.
Step-by-Step Instructions
1. Cook the Spaghetti
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, following package instructions (usually 8–10 minutes). Do not overcook; slightly firm noodles hold up better in salad. Drain and rinse the spaghetti under cold water to stop the cooking and cool the noodles. Let them drain well so your salad isn’t watery.
2. Prep the Vegetables
While the pasta cooks, wash and chop your veggies. Halve the cherry tomatoes, dice the cucumber and bell pepper, finely dice the red onion, and cut the broccoli into small, bite-sized florets. If you prefer your broccoli less crunchy, you can quickly blanch it in boiling water for 1–2 minutes, then plunge it into ice water to keep it bright green.
3. Make the Dressing
In a bowl or a jar with a tight-fitting lid, combine the olive oil, vinegar, Italian salad dressing mix or homemade seasoning, garlic powder, oregano, basil, sugar, Dijon mustard (if using), salt, and black pepper. Shake or whisk until the dressing is fully blended and emulsified. Taste and adjust seasoning as desired.
4. Combine Everything
Place the cooled spaghetti in a large serving bowl. Add all the prepared vegetables, olives, cheese (if using), and parsley. Pour about three-quarters of the dressing over the salad and toss until everything is evenly coated. Reserve some dressing for later, as the pasta will absorb some of the liquid as it chills.
5. Chill and Serve
Cover and refrigerate the salad for at least 2 hours, or overnight if you have time. This chilling step lets the flavors meld and makes the salad taste even better. Before serving, give the salad a gentle toss and add the remaining dressing if needed for extra moisture and flavor. Taste and add salt or pepper if necessary.
Variations & Add-Ins
California Spaghetti Salad is endlessly customizable. Try some of these creative additions:
- Protein: Add grilled chicken, shrimp, canned tuna, or chickpeas for a more filling main dish.
- Other veggies: Try zucchini, shredded carrots, snap peas, or corn.
- Different cheeses: Feta, mozzarella pearls, or Monterey Jack all work well.
- Nuts and seeds: Toasted sunflower seeds or pine nuts add crunch.
- Fresh herbs: Basil, chives, or dill give an extra layer of fresh flavor.
- Spice: Add sliced pepperoncini or a pinch of crushed red pepper for some heat.
Storage Tips
Store any leftover California Spaghetti Salad in an airtight container in the refrigerator. It keeps well for up to three days and is perfect for quick lunches or a healthy snack. If the salad seems a little dry after sitting, add a splash of olive oil or extra dressing before serving.
This salad does not freeze well, but it can be made fully a day ahead, making it great for meal prep or entertaining.
Serving Ideas
California Spaghetti Salad is incredibly versatile at the table:
- Bring it to a picnic, barbecue, or potluck—it travels well and is always a hit.
- Serve as a side with grilled meats, burgers, hot dogs, or sandwiches.
- Make it the star of a vegetarian meal by adding extra veggies or chickpeas.
- Pair with crusty bread and a glass of chilled white wine for a refreshing summer dinner.
- Pack in lunchboxes for a satisfying midday meal.
Why This Salad Stands Out
California Spaghetti Salad isn’t just delicious—it’s a celebration of color, texture, and the abundance of fresh produce. Its zesty, tangy flavor is a welcome change from heavy, mayonnaise-based salads, and the combination of pasta and veggies is filling without being too rich. The recipe comes together quickly, feeds a crowd, and is guaranteed to spark conversation at your next gathering.
Even picky eaters love this dish, and it’s a great way to get kids excited about eating their vegetables thanks to the fun spaghetti base and tasty dressing.
Final Thoughts
With its rainbow of vegetables, tender noodles, and vibrant Italian dressing, California Spaghetti Salad is a side dish that never goes out of style. Light, fresh, and endlessly customizable, it’s a recipe you’ll find yourself making all year long—especially in spring and summer when produce is at its peak.
Give it a try, make it your own, and let every bite transport you to sunny California—no matter where you are!