California Spaghetti Salad
My mom always brought this California Spaghetti Salad to family cookouts, and it disappeared every time. Packed with fresh vegetables, spaghetti, and tangy Italian dressing, it's the perfect make-ahead side dish for any gathering.
Ingredients
- 1 lb spaghetti
- 1 pint cherry tomatoes, halved
- 2 cucumbers, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small red onion, chopped
- 1 can black olives, drained
- 1 cup broccoli florets
- 16 oz Italian dressing
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp black pepper
- ¼ tsp red pepper flakes (optional)
Instructions
- Cook spaghetti until al dente.
- Drain and rinse with cold water.
- Chop vegetables.
- Mix dressing ingredients together.
- Combine pasta, vegetables, and olives.
- Pour dressing over salad and toss.
- Refrigerate for at least 4 hours.
- Serve chilled.
Notes
- This salad tastes best after chilling overnight.
- Use your favorite bottled Italian dressing.
- Add extra vegetables based on what you have available.
- Perfect for meal prep and large gatherings.
- Easily doubles for parties and potlucks.
Tried this recipe?Let us know how it was!