Here’s a classic, colorful, and refreshing California Spaghetti Salad—a creamy pasta salad loaded with fresh vegetables, perfect for potlucks, picnics, or light lunches.
🥗 California Spaghetti Salad
Ingredients (serves 6–8)
Salad
- 8 oz (225 g) spaghetti or thin pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup red bell pepper, diced
- ½ cup red onion, finely chopped
- ½ cup shredded carrots
- ½ cup sweet corn (fresh, canned, or frozen & thawed)
- ½ cup black olives, sliced (optional)
- 1 cup cooked chicken, turkey, or ham, diced (optional)
- ½ cup shredded cheddar or Monterey Jack cheese
Dressing
- ½ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- 1–2 tbsp apple cider vinegar or lemon juice
- 1 tsp Dijon mustard
- 1 tsp sugar (optional)
- 1 tsp garlic powder
- Salt and pepper, to taste
Instructions
1️⃣ Cook the Pasta
- Boil spaghetti according to package instructions until al dente.
- Drain, rinse under cold water, and let cool completely.
2️⃣ Prepare the Dressing
- In a small bowl, whisk together mayonnaise, sour cream, vinegar, Dijon mustard, sugar, and garlic powder.
- Adjust seasoning with salt and pepper.
3️⃣ Assemble the Salad
- In a large bowl, combine cooled pasta, tomatoes, cucumber, bell pepper, onion, carrots, corn, olives, protein (if using), and cheese.
- Pour dressing over the pasta mixture and toss to coat evenly.
4️⃣ Chill and Serve
- Cover and refrigerate for at least 1 hour before serving.
- Garnish with chopped parsley, green onions, or extra shredded cheese if desired.
⭐ Tips & Variations
- Vegetarian: Skip the meat or add chickpeas for protein.
- Crunchy twist: Add toasted almonds, sunflower seeds, or croutons.
- Extra tangy: Add a splash of pickle juice or extra vinegar.
- Make-ahead: Keeps well in the fridge for 2–3 days.
This California Spaghetti Salad is creamy, fresh, and full of color—perfect for summer meals or gatherings.
I can also create a lighter, vegan version with avocado dressing if you want. Do you want me to do that?
