Transport your taste buds to the sunny vibes of California with this refreshing and vibrant California Spaghetti Salad. Packed with colorful vegetables, olives, and a zesty dressing, this pasta salad is the epitome of a light and flavorful dish. Whether served as a side at a picnic or the star of your meal, it’s an invitation to savor the freshness of the West Coast in every forkful.
Ingredients You’ll Need:
- 8 oz spaghetti, cooked and cooled
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers (mix of colors), diced
- 1/2 cup red onion, finely chopped
- 1/2 cup black olives, sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
For the Dressing:
- 1/3 cup olive oil
- 1/4 cup vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic, minced
- Salt and pepper to taste
Preparation Steps:
- In a large bowl, combine the cooked and cooled spaghetti, cherry tomatoes, cucumber, bell peppers, red onion, black olives, feta cheese, and fresh parsley.
- In a separate small bowl or jar, whisk together the olive oil, vinegar, Dijon mustard, honey, minced garlic, salt, and pepper to create the dressing.
- Pour the dressing over the pasta salad and toss until everything is well coated.
- Refrigerate the California Spaghetti Salad for at least 1 hour to allow the flavors to meld.
- Before serving, give it a gentle toss and garnish with additional feta cheese and parsley if desired.
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