California Spaghetti Salad

• 8 oz cooked spaghetti, cooled (whole-wheat or gluten-free works too)

• 1 cup cherry tomatoes, halved

• 1 cup diced cucumber

• ½ red bell pepper, chopped

• ½ green bell pepper, chopped

• ½ cup sliced black olives

• ½ cup diced cheddar or mozzarella cheese

• ¼ cup thinly sliced red onion (optional)

• ¼ cup chopped fresh parsley or basil

For the Dressing:

• ¼ cup olive oil

• 2 tablespoons red wine vinegar

• 1 teaspoon Dijon mustard

• 1 garlic clove, finely minced

• 1 tablespoon honey or sugar

• Salt & pepper, to taste

👩‍🍳 How to Make It

1. Cook & cool pasta: Boil spaghetti per package, drain, rinse under cold water, and let cool.

2. Chop veggies & cheese: Prep tomatoes, cucumbers, peppers, olives, cheese, onion, and herbs.

3. Mix dressing: Whisk olive oil, vinegar, mustard, garlic, honey, salt, and pepper in a jar.

4. Toss together: In a large bowl, combine pasta, veggies, cheese, and herbs.

5. Pour dressing over the salad and toss until everything is coated.

6. Chill (optional): Let the salad sit in the fridge 30 minutes or up to a few hours for flavors to meld.

7. Serve & enjoy: Toss again before serving and add extra cheese or herbs if desired.

💡 Pro Tips & Variations

• Boost the protein: Add grilled chicken, cooked shrimp, or chickpeas.

• Vegan twist: Use dairy-free cheese or skip it entirely.

• Make it Mexican-style: Swap black olives for corn & black beans; use cilantro & lime juice.

• Super crunchy: Add jicama or snap peas for an extra crisp bite.

• Tool-free version: Replace spaghetti with spiralized zucchini noodles.

see next page