California Spaghetti Salad

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A vibrant, crunchy, veggie-packed pasta salad that tastes like sunshine in a bowl

Why This Salad Will Steal the Show

This isn’t your grandma’s pasta salad. We’re talking al dente spaghetti tossed with the freshest California produce, a bright lemon-herb dressing, and just enough cheese to make it interesting. It’s:
✔️ Crunchy from bell peppers and cucumbers
✔️ Fresh with cherry tomatoes and herbs
✔️ Zesty from our citrusy dressing
✔️ Perfect for picnics, BBQs, or meal prep

Ingredients (Serves 8-10)

For the Salad

  • 1 lb spaghetti, broken in half
  • 1 English cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1/2 red onion, thinly sliced
  • 1 cup pitted kalamata olives, halved
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped fresh basil
  • 1 cup crumbled feta cheese

For the Dressing

  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 tbsp fresh lemon juice
  • 1 tbsp Dijon mustard
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp honey
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Step-by-Step Instructions

1. Cook the Pasta Right

  • Bring a large pot of salted water to boil
  • Cook spaghetti 1 minute less than package directions (we want al dente)
  • Drain and rinse with cold water to stop cooking
  • Toss with 1 tbsp olive oil to prevent sticking

2. Chop All the Veggies

Pro tip: Make everything bite-sized for perfect forkfuls

  • Dice cucumbers and bell peppers
  • Halve tomatoes and olives
  • Thinly slice red onion

3. Make the Magic Dressing

  • Whisk together all dressing ingredients until emulsified
  • Taste and adjust – want more tang? Add vinegar. Need sweetness? More honey

4. Bring It All Together

  • In an extra-large bowl, combine cooled pasta with all veggies and herbs
  • Pour dressing over and toss gently but thoroughly
  • Fold in feta cheese last to keep it from crumbling too much

5. The Waiting Game

  • Cover and refrigerate at least 2 hours (overnight is better)
  • Toss again before serving – the flavors will have mingled beautifully

Chef’s Secrets for the Best Results

🔸 Pasta Texture is Key: Mushy spaghetti ruins everything – stay al dente
🔸 Fresh Herbs Matter: Don’t even think about using dried parsley
🔸 Dressing Distribution: Toss pasta with half the dressing first, then add veggies
🔸 Make Ahead: This gets better as it sits – perfect for meal prep

Serving Suggestions

✅ BBQ Side Dish: Pairs perfectly with grilled chicken or burgers
✅ Potluck Star: Doubles easily to feed a crowd
✅ Lunchbox Hero: Stays fresh for 4 days in the fridge
✅ Add Protein: Throw in some chickpeas or grilled shrimp to make it a meal

Why This Beats Store-Bought

Because you can actually taste:

  • The crunch of fresh vegetables
  • The brightness of real lemon juice
  • The creaminess of quality feta
  • The herbaceousness of just-picked parsley

No sad, soggy pasta salads here – just California freshness in every bite.

Pro Tip: Serve with extra lemon wedges for squeezing – that fresh acidity makes all the difference!

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