Description
A refreshing and colorful California Spaghetti Salad featuring al dente spaghetti tossed with fresh cherry tomatoes, cucumbers, bell peppers, and red onion, all coated in a tangy lemon Dijon dressing. Perfect for a light lunch or a side dish at your next gathering.
Ingredients
Scale
Pasta
- 12 ounces spaghetti
Vegetables
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small red onion, thinly sliced
Dressing
- ½ cup extra-virgin olive oil
- Juice of 1 large lemon
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- Cook the Spaghetti: Cook the spaghetti in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain the pasta and rinse under cold water to stop the cooking process and cool the noodles.
- Prepare the Vegetables: While the pasta cooks, chop the cherry tomatoes, cucumber, red and yellow bell peppers, and thinly slice the red onion. Combine all the vegetables in a large mixing bowl.
- Make the Dressing: In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, Dijon mustard, salt, and pepper until well blended and emulsified.
- Toss the Salad: Add the cooled spaghetti into the bowl with the chopped vegetables. Pour the dressing over the mixture and toss everything until the pasta and veggies are evenly coated.
- Chill the Salad: Cover the salad bowl with plastic wrap or a lid and refrigerate for at least one hour to allow the flavors to meld together and the salad to chill.
- Serve: Serve the California Spaghetti Salad chilled as a refreshing side dish or light main course.
Notes
- This salad can be prepared a day ahead and kept refrigerated to deepen the flavors.
- Feel free to add fresh herbs like basil or cilantro for an extra burst of flavor.
- For a protein boost, consider mixing in grilled chicken or chickpeas.
- Adjust the seasoning with extra salt, pepper, or lemon juice according to your taste.
