California spaghetti salad is a vibrant, refreshing dish that combines the lightness of a pasta salad with a medley of fresh, colorful vegetables. Perfect for picnics, potlucks, or a light summer meal, this recipe offers a delightful mix of textures and flavors. Here’s how you can prepare it:
Ingredients:
For the Salad:
- 8 ounces (about 225 grams) of spaghetti
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup yellow bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup black olives, sliced
- 1/4 cup crumbled feta cheese
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
For the Dressing:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions:
- Cook the Spaghetti:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. This usually takes about 8-10 minutes.
- Drain the spaghetti and rinse it under cold water to stop the cooking process and cool it down. Toss with a little olive oil to prevent the noodles from sticking together. Set aside.
- Prepare the Vegetables:
- While the pasta is cooking, prepare your vegetables. Halve the cherry tomatoes, dice the cucumber and bell peppers, and finely chop the red onion. Slice the black olives and crumble the feta cheese.
- Make the Dressing:
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, and dried oregano. Season with salt and black pepper to taste. If using a jar, you can just shake it vigorously until the dressing is well combined.
- Combine Ingredients:
- In a large mixing bowl, combine the cooked and cooled spaghetti with the cherry tomatoes, cucumber, bell peppers, red onion, and black olives. Toss gently to mix.
- Add the Dressing:
- Pour the prepared dressing over the pasta and vegetable mixture. Toss well to ensure everything is evenly coated with the dressing.
- Add Cheese and Herbs:
- Gently fold in the crumbled feta cheese, chopped basil, and parsley. These add a fresh, herby flavor and a touch of creaminess to the salad.
- Chill and Serve:
- Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld together and makes the salad more refreshing.
- Final Touches:
- Before serving, give the salad one last toss and adjust the seasoning with extra salt and pepper if needed. If the salad seems dry, you can add a little more olive oil or a splash of vinegar.
Tips:
- Customization: Feel free to add or substitute other vegetables such as artichoke hearts, baby spinach, or roasted red peppers based on your preferences or what you have on hand.
- Protein Addition: For a heartier dish, you can mix in some grilled chicken, shrimp, or chickpeas.
- Make Ahead: This salad can be made a day in advance. Just be sure to store it in an airtight container in the refrigerator.
California spaghetti salad is versatile and can be adjusted to suit your taste. It’s a light yet satisfying dish that brings a taste of California’s fresh, healthy cuisine to your table. Enjoy!
