Fresh California Salad Pasta (Ready-to-Print Version)

Colorful spaghetti salad packed with crisp veggies and bright dressing, perfect chilled for a summer meal.

# What You’ll Need:

→ Pasta Base

01 - 12 ounces dried spaghetti

→ Vegetables

02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1 cup bell pepper, diced (red or yellow preferred)
05 - 1/2 cup red onion, finely diced
06 - 1/2 cup carrots, shredded or finely diced
07 - 1/2 cup black olives, sliced

→ Herbs

08 - 1/4 cup fresh parsley, chopped

→ Dressing

09 - 1/3 cup extra-virgin olive oil
10 - 3 tablespoons red wine vinegar
11 - 2 tablespoons freshly squeezed lemon juice
12 - 1 teaspoon granulated sugar
13 - 1/2 teaspoon dried oregano
14 - 1/2 teaspoon garlic powder
15 - 3/4 teaspoon kosher salt, plus more for pasta water
16 - 1/2 teaspoon freshly ground black pepper

→ Finishing

17 - 1/3 cup grated parmesan cheese

# Step-by-Step Guide:

01 - Bring a large pot of salted water to a boil. Snap spaghetti in half for easier serving and add to the water. Cook until al dente, about 8-9 minutes. Drain and immediately rinse under cold water, then drain thoroughly. Toss cooled pasta with a drizzle of olive oil to prevent sticking.
02 - While pasta cooks, halve cherry tomatoes, dice cucumber, bell pepper, and carrots, and finely chop red onion. To mellow the onion, soak it in a bowl of cold water for 1 minute, then drain well. Set all vegetables aside.
03 - In a medium bowl, whisk together olive oil, red wine vinegar, lemon juice, sugar, dried oregano, garlic powder, salt, and black pepper until fully combined.
04 - In a very large salad bowl, combine cooled spaghetti, prepared vegetables, sliced black olives, and chopped parsley. Pour dressing evenly over ingredients and gently toss using two large spoons to coat every strand and piece without breaking the vegetables.
05 - Cover the bowl and refrigerate for at least 1 hour, preferably 2-3 hours, for optimal flavor development.
06 - Before serving, give salad a final gentle toss. Sprinkle grated parmesan cheese and extra parsley on top if desired. Serve chilled.

# Handy Tips:

01 - Snapping the spaghetti in half before boiling makes serving and eating easier.
02 - Salad tastes best when prepared a day in advance for maximum flavor.
03 - Soaking red onion in water reduces harshness while retaining aromatic flavor.
04 - Keep some extra dressing aside to refresh the salad just before serving.
05 - For gluten-free preparation, substitute regular spaghetti with gluten-free pasta following the package’s cooking directions.

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