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Instructions
1. Cook the Pasta
- Boil spaghetti in salted water according to package instructions until al dente.
- Drain and rinse with cold water to stop cooking and prevent sticking.
2. Prepare the Vegetables
- While the pasta cools, chop cherry tomatoes, cucumbers, bell peppers, onions, and olives.
- Toss them into a large bowl.
3. Make the Dressing
- In a separate bowl, whisk together Italian dressing, garlic powder, onion powder, oregano, basil, black pepper, and red pepper flakes.
4. Assemble the Salad
- Add the cooled pasta to the bowl of veggies.
- Pour the dressing over the mixture and toss well.
- Stir in Parmesan cheese and chopped parsley.
5. Chill & Serve
- Cover and refrigerate for at least 1 hour (best after 4 hours or overnight).
- Toss again before serving and enjoy cold!
Tips & Variations
🔹 Make it heartier – Add grilled chicken, shrimp, or chickpeas for extra protein.
🔹 Switch up the veggies – Try zucchini, artichoke hearts, or sun-dried tomatoes.
🔹 Use a different pasta – Rotini or bowtie pasta work great for more texture.
🔹 Homemade Italian Dressing – Mix ½ cup olive oil, ¼ cup vinegar, 1 teaspoon Dijon mustard, and Italian herbs.
This California Spaghetti Salad is light, tangy, and bursting with fresh flavors—perfect for warm-weather meals or easy meal prep. Serve it as a side or a main dish, and enjoy a taste of California sunshine in every bite! 🌞🍝
Would you like to add any personal touches to this recipe? 😊
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