Description

This Best California Spaghetti Salad is a refreshing and colorful pasta salad packed with fresh vegetables, optional protein, and a creamy tangy dressing. Perfect for summer picnics or as a light meal, it combines al dente spaghetti with cherry tomatoes, bell peppers, olives, and more, tossed in a flavorful mayo and sour cream dressing enhanced with apple cider vinegar and Dijon mustard.

Ingredients

Scale

Pasta and Vegetables

8 ounces spaghetti
1 cup cherry tomatoes, halved
1 cup diced cucumber
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
1/4 cup diced red onion
1/2 cup black olives, sliced
1/2 cup shredded carrots
1/2 cup chopped celery

Protein and Cheese (Optional)

1 cup cubed cooked ham or turkey (optional)
1/2 cup shredded cheddar cheese

Dressing

1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley

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Instructions

Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until just al dente, about 8 to 10 minutes. Drain the pasta and rinse under cold water to stop the cooking process and cool the noodles completely.
Combine Vegetables and Protein: In a large mixing bowl, add the cooled spaghetti along with the halved cherry tomatoes, diced cucumber, red and yellow bell peppers, diced red onion, sliced black olives, shredded carrots, chopped celery, and cubed cooked ham or turkey if using. Toss gently to mix the ingredients evenly.
Prepare the Dressing: In a smaller bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper until smooth and well combined.
Toss Pasta with Dressing: Pour the dressing over the pasta and vegetable mixture. Toss gently but thoroughly to evenly coat all ingredients with the dressing.
Add Cheese and Garnish: Stir in the shredded cheddar cheese to incorporate it throughout the salad. Sprinkle chopped fresh parsley on top for garnish.
Chill: Cover the pasta salad and refrigerate for at least 1 hour before serving to allow the flavors to meld together for the best taste experience.

Notes

For a vegetarian version, omit the ham or turkey.
Substitute Greek yogurt for sour cream to make a lighter, tangier dressing.
Add extra vegetables like broccoli florets or snap peas for additional crunch and nutrients.