California Spaghetti Salad
This California Spaghetti Salad is a refreshing dish packed with colorful vegetables and a tangy dressing.
Equipment
- large pot
- Mixing bowl
Ingredients
For the Salad
- 1 lb spaghetti
- 1 cup cherry tomatoes, halved
- 1 cup diced cucumber
- 1 cup diced bell pepper
- ½ cup sliced black olives
- ¼ cup finely chopped red onion
- ¼ cup chopped fresh parsley
- ¼ cup grated Parmesan cheese
For the Dressing
- ¼ cup olive oil
- 2 tablespoon red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Cook the spaghetti according to package instructions. Drain and let it cool.
- In a large bowl, combine the cherry tomatoes, cucumber, bell pepper, olives, red onion, parsley, and Parmesan cheese.
- In a small bowl, whisk together the olive oil, red wine vinegar, garlic, Dijon mustard, salt, and pepper.
- Add the cooled spaghetti to the vegetable mixture and pour the dressing over it. Toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
You can customize this salad by adding other vegetables or proteins like chicken or shrimp.