Description
This California Spaghetti Salad Ina Garten is a fresh and vibrant pasta salad perfect for summer. It combines tender spaghetti with juicy cherry tomatoes, crisp cucumbers, Kalamata olives, and fresh herbs tossed in Ina Garten’s signature tangy dressing. Easy to prepare and packed with flavor, it’s ideal for picnics, potlucks, or a light meal.
Ingredients
8 oz spaghetti pasta
1 cup cherry tomatoes, halved (mix of red, yellow, orange)
1 medium cucumber, thinly sliced
1 red bell pepper, diced
1/2 red onion, thinly sliced
1/2 cup Kalamata olives, pitted
1/4 cup fresh basil leaves, chopped
1/4 cup fresh parsley, chopped
1/3 cup grated Parmesan cheese
For the dressing:
1/3 cup extra virgin olive oil
3 tbsp red wine vinegar
1 tbsp Dijon mustard
1 tbsp honey or maple syrup
1 clove garlic, minced
Salt and freshly ground black pepper to taste
Instructions
Cook the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente (about 8-10 minutes). Drain and rinse under cold water to cool. Drain well.
Prepare the dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, and minced garlic. Season with salt and pepper.
Combine vegetables: In a large bowl, mix the cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, basil, and parsley.
Mix pasta and dressing: Add the cooled spaghetti to the vegetable mixture. Pour the dressing over and toss gently to coat all ingredients evenly.
Add cheese: Sprinkle the Parmesan cheese over the salad and toss lightly.
Chill: Cover the salad and refrigerate for at least 1 hour before serving to let flavors meld.
Serve: Give the salad a final toss and adjust seasoning with salt and pepper if needed. Serve chilled.
Notes
For a protein boost, add grilled chicken or chickpeas.
Use gluten-free pasta if preferred.
Add other fresh veggies like zucchini ribbons or radishes for variation.
Dressing can be adjusted for sweetness or acidity to taste.
Best served within 2-3 days refrigerated.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling, Tossing
- Cuisine: Californian, American
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 10 mg