California Spaghetti Salad is a delightful and refreshing dish that captures the essence of summer with its vibrant colors and fresh flavors. This cold pasta salad is a crowd-pleaser, ideal for picnics, barbecues, or any outdoor gathering where delicious food is key.
Ingredients
Scale:
8 ounces spaghetti
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 bell pepper, chopped
1 cup black olives, sliced
1 cup sweet corn (canned or frozen)
½ cup red onion, finely chopped
1 cup Italian dressing
½ cup feta cheese, crumbled (optional)
Fresh parsley or basil for garnish
Instructions
Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, typically 8-10 minutes. Stir occasionally to prevent sticking.
Drain and Cool: Once cooked, drain the spaghetti in a colander and rinse it under cold water to stop the cooking process. Allow the spaghetti to cool completely.
Prepare the Vegetables: While the spaghetti cools, chop the cherry tomatoes, cucumber, bell pepper, black olives, and red onion into bite-sized pieces.
Combine Ingredients: Once the spaghetti has cooled, add it to the bowl with the chopped vegetables. Pour in the Italian dressing and toss everything together until well coated.
Add Sweet Corn: Gently fold in the sweet corn to the salad, ensuring an even distribution of all ingredients.
Garnish: If using, sprinkle the crumbled feta cheese on top and add a handful of chopped fresh parsley or basil.
Chill: Cover the salad and refrigerate for at least 30 minutes before serving to let the flavors meld together.
