Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente.
Drain and rinse under cold water to stop the cooking process. Toss with a drizzle of olive oil to prevent sticking.
Step 2: Prep the Veggies
While the pasta cooks, chop all the veggies and set them aside.
Step 3: Make the Dressing
In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, sugar, oregano, garlic powder, salt, and pepper. Adjust seasoning to taste.
Step 4: Assemble the Salad
In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red bell pepper, red onion, carrots, black olives, and parsley.
Pour the dressing over the salad and toss gently to combine.
Step 5: Chill & Serve
Cover the salad and refrigerate for at least 1–2 hours to allow the flavors to meld.
Before serving, give the salad a good stir and garnish with shredded mozzarella cheese if desired.
Why This Recipe Works
Balanced Flavors : The tangy dressing complements the sweetness of the veggies and richness of the cheese.
Chilled Perfection : Served cold, it’s refreshing and perfect for warm weather.
Versatile Base : Easily customizable with your favorite add-ins like grilled chicken, avocado, or artichoke hearts.
Variations to Try
Add Protein : Toss in grilled chicken, shrimp, or chickpeas for a heartier dish.
Gluten-Free Option : Use gluten-free pasta.
Vegan Version : Skip the cheese or use a plant-based alternative.
Extra Greens : Add spinach, arugula, or kale for a nutrient boost.
Spice It Up : Add diced jalapeños or a dash of red pepper flakes for heat.
Tips for Success
CALIFORNIA SPAGHETTI SALAD (Page 2 ) | April 5, 2025
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