California Spaghetti Salad

5 from 3 votes

California Spaghetti Salad

This California spaghetti salad recipe is a bright, fresh, and flavorful take on pasta salad - it's quick and simple to make and loaded with tasty ingredients! An easy party appetizer or side dish that's ready in 30 minutes.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, Pasta, Salad, Side Dish

Cuisine: American, Californian

Diet: Vegetarian

Servings: servings

Calories: 424kcal

Author: Kelly Jensen

Cost: $5

Equipment

Ingredients

For the Spaghetti Salad

1 lb spaghetti I used whole wheat
1 avocado diced
1 bell pepper sliced
8 ounces cherry tomatoes halved
1 cup black olives
4 cups fresh baby spinach

For the Italian Inspired Dressing

1/2 cup extra virgin olive oil
1/3 cup balsamic vinegar
2 cloves garlic minced
1 tablespoon sugar
1 teaspoon Dijon mustard
1/2 teaspoon oregano
1/2 teaspoons each sea salt and black pepper

Instructions

Cook pasta al dente according to package instructions. Drain, toss with a drizzle of olive oil, and set aside.
Prep your veggies: chop the avocado, bell pepper, cherry tomatoes, olives, and baby spinach. Add to a large mixing bowl.
Make the dressing: to a medium mixing bowl or a pint sized mason jar. Add the olive oil, balsamic vinegar, minced garlic, sugar, Dijon mustard, oregano, salt, and pepper. Mix well to combine.
Assemble the salad: in the mixing bowl, add the cooked spaghetti and pour over the dressing. Toss well to combine.
Serve at room temperature, store any leftovers in an airtight container for up to 2 days.

Notes

Dietary Modifications

This recipe is vegetarian, and meat free - if using a vegetarian parmesan cheese.

To make vegan or dairy free, use a plant-based parmesan cheese. And if using a bottled dressing, ensure the dressing is vegan.

To make gluten free, use gluten free spaghetti, and ensure any other ingredients in the dressing are certified gluten free.

Nutrition