Looking for a refreshing and flavorful pasta salad recipe? This California Spaghetti Salad is the perfect choice! Packed with fresh vegetables and tossed in a tangy dressing, it’s a crowd-pleaser that is both easy to make and absolutely delicious.
Table of Contents
- 8 ounces spaghetti
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup black olives, sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- Cook the spaghetti according to package instructions. Drain and rinse with cold water to cool it down.
- In a large bowl, combine the cooked spaghetti, cherry tomatoes, cucumber, black olives, red onion, parsley, and Parmesan cheese.
- In a separate small bowl, whisk together the olive oil, red wine vinegar, minced garlic, Dijon mustard, honey, dried oregano, salt, and pepper.
- Pour the dressing over the spaghetti mixture and toss until well coated.
- Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
- Before serving, give the salad a good stir and adjust the seasoning if needed.
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