🌞 California Spaghetti Salad (Mediterranean Style)
🕒 Prep Time
20 minutes
❄️ Chill Time
1 hour (recommended)
🍽️ Servings
6–8
🛒 Ingredients
🥗 Salad
12 oz (340 g) spaghetti, cooked al dente & cooled
1 cup cherry tomatoes, halved
1 cup cucumber, diced
½ cup red bell pepper, chopped
½ cup yellow bell pepper, chopped
¼ cup red onion, finely sliced
½ cup black olives, sliced
½ cup Kalamata olives, halved
½ cup crumbled feta cheese
¼ cup fresh parsley or basil, chopped
🫒 Mediterranean Dressing
½ cup extra-virgin olive oil
⅓ cup red wine vinegar
1 tbsp lemon juice
1 tsp Dijon mustard
2 cloves garlic, minced
1 tsp dried oregano
½ tsp sea salt
½ tsp black pepper
½ tsp sugar or honey (optional)
👩🍳 Instructions
Cook spaghetti according to package directions until al dente. Drain, rinse with cold water, and let cool completely.
Prepare vegetables while pasta cools.
Whisk dressing ingredients in a bowl until well emulsified.
Assemble salad in a large bowl: add spaghetti, vegetables, olives, and herbs.
Pour dressing over salad and toss gently to coat.
Add feta and toss lightly again.
Chill for at least 1 hour before serving for best flavor.
🌿 Optional Add-Ins
Grilled chicken, shrimp, or chickpeas
Artichoke hearts
Sun-dried tomatoes
Pine nuts or walnuts
💡 Tips
For a lighter version, use whole-wheat or protein pasta
For low-carb, swap spaghetti with palmini or zucchini noodles
Tastes even better the next day!
