If you’re a pasta salad enthusiast like me, you’ll appreciate the versatility and joy of crafting your own variations. Whether it’s for a picnic, party, potluck, or a delightful meal at home, pasta salads never disappoint. My passion for creating these flavorful dishes developed years ago, and among my repertoire, one recipe stands out—the California Spaghetti Salad.
While pasta salads offer boundless ingredient possibilities, finding the perfect dressing can be a challenge. I struggled to discover a recipe that truly resonated with my taste buds, steering clear of store-bought varieties. The dressing featured in this recipe is a game-changer—it perfectly complements the pasta salad, elevating it to new heights.
This fantastic recipe yields a generous portion, making it ideal for various occasions—potlucks, picnics, parties, or simply enjoying leftovers at home. Let’s dive into the delightful medley of flavors and textures that make up the California Spaghetti Salad.
Ingredients
For the Salad Dressing
2 tsp. dried oregano
1/4 tsp. salt or more to taste
1/2 tsp. celery seed
1/2 cup red wine vinegar
2 cloves garlic – finely minced
1/4 cup Parmesan cheese
1 tsp. paprika
1 cup olive oil
For the Pasta Salad
2 medium zucchini – diced
1 medium green bell pepper – diced
1 lb. thin spaghetti broken into thirds
1 large English cucumber – diced
1 (6.5 ounce) can sliced black olives drained (optional)
1 red onion – diced
1 pint of grape tomatoes – halved
1 medium red bell pepper – diced
Directions
In a small bowl with a whisk, or in a jar with a tight-fitting lid, combine olive oil, red wine vinegar, Parmesan cheese, oregano, garlic, paprika, celery seed, and salt. Mix well and allow flavors to blend while preparing the salad.
In a large pot, bring 4 quarts water to boil.
Add spaghetti and cook according to package directions.
When the pasta is finished cooking, drain well and rinse in cold water. This stops the cooking and prevents the pasta from becoming mushy in the salad.
In a large bowl add zucchini, tomatoes, cucumber, bell peppers, onion, and black olives.
Add the rinsed pasta and then drizzle with salad dressing to taste (you don’t have to use it all).
Toss to combine, cover, and chill at least 2 hours or overnight.
Notes
• Spaghetti: Break the noodles into thirds. I know that some people are strongly opposed to breaking pasta but, for this recipe, it will turn out better if the pasta is broken in thirds. The pasta will cook faster, fit easier into your pot, and make it easier to eat.
• Pasta: You do not have to stick with spaghetti noodles. Other types of pasta are great as well – Angel hair, bucatini, or vermicelli are similar to spaghetti and farfalle, macaroni, rotini, cavatappi, gemelli, ziti, or penne are fantastic choices if you prefer pasta that is small. Always check the package for instructions on cooking time.
• Tomatoes: Grape Tomatoes are my favorite but Cherry tomatoes, chopped Roma, classic, or heirloom tomatoes are also fantastic.
• Storing: Transfer extra pasta salad to an airtight container and keep in the refrigerator up to 4 days.
• Make Ahead: California Pasta Salad can be assembled up to 3 days in advance. Store in an airtight container in the refrigerator until ready to serve. Toss gently before serving.
• Cheese: If you enjoy your pasta salad with cheese in the mix, toss in freshly shredded parmesan, mozzarella bocconcini, or crumble in some feta or goat cheese.