Dinner

California Spaghetti Salad Recipe

ByMariam Harutyunyan March 11, 2026March 11, 2026

Introduction

California Spaghetti Salad is a colorful and refreshing pasta salad perfect for warm days and gatherings. Packed with fresh vegetables and a flavorful dressing, it’s easy to prepare and delightfully satisfying.

A large white bowl filled with spaghetti pasta mixed with several layers of fresh vegetables. The bottom layer is spaghetti, light yellow and smooth. On top of the pasta, there are chunks of green cucumber, red bell peppers, and black olives scattered evenly. Tiny bits of red onion add a purple color, and shredded white cheese is sprinkled on top. A woman's hand with a wooden spoon stirs the pasta from the right side. The bowl is placed on a white marbled surface with a cloth napkin nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound thin spaghetti, broken into 1-inch pieces
1 pint cherry tomatoes, chopped in half

1 cucumber, diced
1 red bell pepper, diced

1/2 red onion, diced
1 can black olives, drained and sliced

1 bottle Italian salad dressing (16 ounces)
1/4 cup Parmesan cheese, grated
1 tablespoon sesame seeds

1 teaspoon paprika
1/2 teaspoon celery seed
1/4 teaspoon garlic powder

Instructions

Step 1: Cook the spaghetti according to package directions until al dente. Drain using a colander and rinse under cold water to cool the pasta and stop cooking.
Step 2: In a large bowl, combine the cherry tomatoes, cucumber, red bell pepper, red onion, and black olives.
Step 3: In a separate bowl, whisk together the Italian salad dressing, Parmesan cheese, sesame seeds, paprika, celery seed, and garlic powder until well mixed.

Step 4: Pour the dressing over the pasta and vegetables. Toss gently until everything is evenly coated.
Step 5: Cover the salad and refrigerate for at least 3 hours or overnight to allow the flavors to meld before serving.

Tips & Variations

For extra crunch, add chopped celery or toasted pine nuts.

Use whole wheat or gluten-free pasta to customize the dish to your dietary needs.
Substitute Kalamata olives for black olives to add a slightly tangier flavor.

Storage

Store the California Spaghetti Salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving again. It’s best served cold or at room temperature; avoid freezing as the texture of the vegetables and pasta will suffer.

How to Serve

A large white bowl holds a vibrant pasta salad layered with light beige spaghetti noodles twisted and mixed throughout. Scattered on top and within the noodles are bright red chopped bell peppers and halved cherry tomatoes, adding sharp pops of color. There are also irregular chunks of fresh green cucumber, black olive slices both whole and cut, and small pieces of purple onion distributed evenly all over. The salad is sprinkled lightly with grated white cheese and coarse black pepper, giving a speckled texture. A wooden spoon rests inside the bowl, partly buried in the pasta against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, this salad tastes even better after refrigerating for several hours or overnight, as it allows the flavors to develop fully.

What can I use instead of Italian dressing?

You can substitute a homemade vinaigrette with olive oil, vinegar, herbs, and spices if you prefer a lighter or more customized dressing.