California Spaghetti Salad Recipe 

California Spaghetti Salad Recipe 

California Spaghetti Salad is a simple pasta salad side dish that is ideal for potlucks or barbecues.Tender spaghetti is tossed in a favorite dressing with luscious ripe tomatoes, crisp cucumbers and peppers, and red onions, then topped with cheese! This side salad is loaded with nutritious vegetables and bursting with texture, crunch, and acidic tastes. This dish is a hit with everyone!

Suggestions for a Delicious California Spaghetti Salad

⭐Cook the pasta without overcooking it in salted water.

⭐Place cherry or grape tomatoes on a chopping board and cover with a dinner plate for speedy slicing.

⭐Hold the dish with one hand and cut the tomatoes in half horizontally with your longest and sharpest knife.

⭐Cut the vegetables into 1/4-inch pieces so that you get a little bit of everything with each bite!

⭐Dress the salad liberally; the pasta will absorb the dressing as it sits.

Substitute your favorite Italian dressing for the Greek dressing.

Prep ahead of time; like other pasta salad recipes, this one benefits from sitting for a few hours before serving.

This California spaghetti salad is mixed with Greek dressing and fresh, colorful vegetables!

PREP TIME: 15minutes

COOK TIME: 15minutes

CHILL TIME: 2hours

TOTAL TIME: 2hours  30minutes 

SERVINGS: 12 servings


  • 1 pound spaghetti 34 long English cucumber chopped
  • 1 pint halved grape tomatoes
  • 1 cup sliced bell pepper, any color
  • 14 cup pitted sliced olives Kalamata olives or black olives
  • 13 cup crumbled feta cheese, to taste
  • 14 cup chopped red onion
  • 1 tbsp. fresh parsley
» MORE:  If I had my way, I'd eat this on repeat every day


  • 1 cup Greek vinaigrette dressing, bottled
  • Alternatively, 14 cup red wine vinegar
  • 1 teaspoon dried oregano
  • 12 teaspoon garlic powder 1 teaspoon honey
  • 13 cup extra virgin olive oil


  1. If creating your own dressing, combine all ingredients except the oil in a mixing dish.
  2. While whisking, slowly drip in the oil. Place aside.
  3. Cook spaghetti until al dente according to package guidelines in a large saucepan of salted water. Drain and rinse with cool water.
  4. In a large mixing basin, combine all of the ingredients. Toss in the dressing.
  5. Allow at least 2 hours before serving to chill.
  • Rinse the spaghetti to help it stop cooking and stay together.
  • In this recipe, you can use any bottled vinaigrette dressing or your favorite homemade Greek-inspired dressing.
  • The spaghetti will soak up the dressing as it sits, so dress generously. After the pasta salad has had time to sit, the flavors will mix.

Calories: 316, Carbohydrates: 32g, Protein: 6g, Fat: 18g, Saturated Fat: 4g, Cholesterol: 4mg, Sodium: 96mg, Potassium: 219mg, Fiber: 2g, Sugar: 3g, Vitamin A: 425IU, Vitamin C: 10.6mg, Calcium: 40mg, Iron: 0.8mg

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