This California Spaghetti Salad is sure to be a hit at your next get-together or family dinner! This mouth-watering pasta salad is packed with fresh seasonal vegetables and drenched in a tangy Italian dressing. It's a great choice for parties and potlucks.
In a medium mixing bowl or large measuring cup, combine the dressing ingredients and whisk together until combined. Cover and place in the refrigerator.
In a large pot over high heat, bring water and salt to a boil.
Add pasta and cook according to the package instructions.
Drain pasta in a colander and rinse under cold water to halt the cooking process and reduce the temperature.
In a large mixing bowl, combine the drained pasta and the diced fresh vegetables.
Add the prepared salad dressing and mix until everything is evenly coated.
Place in the refrigerator and chill for 3 hours or overnight if making ahead of time.
Notes
You can substitute these pasta options if preferred: angel hair, vermicelli, penne, elbow macaroni or bowties.
This recipe is very forgiving and easily customized. Feel free to adjust quantities or swap out for your favorite fresh veggies.
Finish with a sprinkling of shredded parmesan if desired.
This pasta salad tastes best chilled.
The salad can be made a day ahead of time.
Store leftovers in an airtight container and place in the refrigerator for up to 4 days. If stored longer the pasta gets gummy and the veggies start to get mushy. Stir before serving. If it seems a bit dry, mix in a little extra dressing.