Description
Enjoy California Spaghetti Salad with Fresh Veggies—colorful pasta mixed with crisp vegetables and a zesty dressing, perfect for any gathering.
Ingredients
Scale
- 8 oz spaghetti (cooked & drained)
- 1 cup cherry tomatoes (halved)
- 1 diced bell pepper
- 1 diced cucumber
- 1/2 cup thinly sliced red onion
- 1 cup blanched broccoli florets
- 1/2 cup sliced black olives
- 1/2 cup shredded mozzarella (optional)
- 1/4 cup chopped fresh parsley
Dressing:
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 1 tbsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp dried oregano
- Salt & pepper to taste
Instructions
- Cook the Pasta: In a large pot, bring salted water to a boil. Add 8 oz cooked & drained spaghetti to the boiling water. Cook until al dente, usually about 8-10 minutes. Drain and set aside to cool.
- Prepare the Vegetables: While the spaghetti cools, prepare the vegetables. Dice 1 bell pepper, 1 cucumber, and slice 1/2 cup thinly sliced red onion. Halve 1 cup cherry tomatoes and cut 1 cup blanched broccoli florets into bite-sized pieces. Set the veggies aside.
- Combine Ingredients: In a large mixing bowl, combine the cooled spaghetti with the prepared vegetables including 1/2 cup sliced black olives, 1/2 cup shredded mozzarella (if using), and 1/4 cup chopped fresh parsley. Gently toss until everything is evenly distributed.
- Whisk the Dressing: In a separate bowl, whisk together the dressing ingredients: 1/3 cup olive oil, 1/4 cup red wine vinegar, 1 tbsp Dijon mustard, 1 tsp garlic powder, 1 tsp dried oregano, and season with salt and pepper to taste.
- Toss the Salad: Pour the dressing over the salad mixture and toss gently to coat all the ingredients thoroughly with the dressing.
- Chill and Serve: Cover the salad and chill in the refrigerator for at least 30 minutes. This resting time allows the flavors to meld and enhances the overall taste. Before serving, give the salad another gentle toss to redistribute the dressing and enjoy your fresh California Spaghetti Salad!