Recipe Directions
- In a large mixing bowl, combine the cooked spaghetti, cherry tomatoes, cucumber, bell pepper, red onion, black olives, feta cheese, and fresh parsley.
- In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, salt, and pepper to make the dressing.
- Pour the dressing over the spaghetti and vegetable mixture, tossing gently to coat everything evenly.
- Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld together.
- Before serving, give the salad a final toss and adjust seasoning if needed. Enjoy chilled!
Tips and Tricks
- Feel free to customize the salad with your favorite vegetables or add-ins, such as avocado, shredded carrots, or sun-dried tomatoes.
- To make it a complete meal, you can add grilled chicken, shrimp, or tofu to the salad for extra protein.
- For a dairy-free option, you can omit the feta cheese or substitute it with a vegan cheese alternative.
Kitchen Equipment
To make California Spaghetti Salad, you’ll need:
- Large mixing bowl
- Small bowl
- Whisk
- Cooking pot for boiling spaghetti
- Colander
