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How to Make California Spaghetti Salad - A Step-by-Step Guide

California Spaghetti Salad is a delicious and refreshing take on traditional pasta salad. This dish is perfect for summer picnics, potlucks, or just a light and satisfying meal on a warm day. Packed with fresh vegetables, tender spaghetti, and a tangy dressing, this salad is sure to be a hit with friends and family.

One of the best things about this California Spaghetti Salad is that it is incredibly versatile. You can customize it to your taste by adding or substituting your favorite...

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Ingredients

  • 2 tablespoons white wine vinegar
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons freshly grated Parmesan cheese
  • 2 ½ teaspoons Italian seasoning
  • 1 ½ teaspoons honey
  • 1 clove minced garlic
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried basil
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ⅓ cup olive oil
  • 1 pound thin spaghetti
  • 1 cup baby spinach, rinsed and dried
  • 1 cup chopped broccoli
  • 1 cup frozen peas
  • 1 carrot, grated
  • ½ red onion, thinly sliced
  • ½ cucumber, peeled and thinly sliced
  • 1 Roma tomato, diced
  • 4 ounces crumbled goat cheese, or to taste
  • ¼ cup toasted sliced almonds, or to taste
  • salt and freshly ground black pepper to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Cool Time: 3 hrs
  • Total Time: 3 hrs 25 mins
  • Servings: 4

  • Whisk together white wine vinegar, lemon juice, Parmesan cheese, Italian seasoning, honey, garlic, Dijon mustard, basil, salt, and pepper in a small bowl until well combined. Gradually mix in olive oil, whisking constantly. Set dressing aside.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • While spaghetti cook, prepare all the vegetables. Combine spinach, broccoli, peas, carrot, red onion, cucumber, and tomato in a large bowl.
  • Drain pasta, and add to the bowl with the vegetables. Toss pasta and veggies together. Pour dressing over pasta and veggies and toss until thoroughly combined. Add in goat cheese and almonds and toss again to combine.
  • Cover pasta, and chill in the fridge for at least 3 hours to overnight. Taste pasta salad, and season with more salt and pepper, if necessary.

    • Nutrition

    802 cal.

    • Total Fat: 32g
    • Saturated Fat: 9g
    • Cholesterol: 25mg
    • Sodium: 414mg
    • Total Carbohydrate: 102g
    • Dietary Fiber: 8g
    • Protein: 27g
    • Potassium: 689mg

    Categories

    Pasta recipes
    Salad recipes
    Mediterranean recipes
    Vegetarian recipes
    Side recipes