Description
A fresh, colorful, and tangy California Spaghetti Salad inspired by the Pioneer Woman, perfect for summer gatherings and easy to make. Loaded with fresh veggies, spaghetti pasta, and a zesty vinaigrette dressing.
Ingredients
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red bell pepper, diced
1/2 cup yellow bell pepper, diced
1/4 cup red onion, finely chopped
1 cup shredded cheddar cheese (optional)
1/2 cup black olives, sliced
1 cup cooked chicken or ham, diced (optional)
1/4 cup fresh parsley or basil, chopped
For the dressing:
1/2 cup olive oil
1/4 cup apple cider vinegar or white wine vinegar
2 tablespoons honey or sugar
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
Salt and pepper to taste
Instructions
Cook Pasta: Cook spaghetti according to package instructions until al dente. Drain and rinse with cold water. Set aside.
Prepare Veggies & Protein: Chop cherry tomatoes, cucumber, bell peppers, red onion, olives, and diced chicken or ham if using.
Make Dressing: Whisk together olive oil, vinegar, honey, Dijon mustard, garlic powder, salt, and pepper until well blended.
Combine Salad: In a large bowl, mix pasta, vegetables, cheese, olives, and dressing until evenly coated.
Chill & Serve: Refrigerate for at least 1 hour before serving. Garnish with fresh herbs just before serving.
Notes
Use fresh ingredients for best flavor.
Al dente pasta works best in salads for texture.
Can be made a day ahead; flavors improve after chilling.
Customize veggies and protein based on preference.
For a creamy twist, swap vinaigrette for a ranch-based dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-cook / Tossed Salad
- Cuisine: American / California Style
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 25 mg