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Fresh California Salad Bowl

Sections: Quick 30-Minute Meals for Busy Weeknights

This bowl bursts with California vibes, combining tender spaghetti, crisp cucumbers, cherry tomatoes, bell pepper, olives, and herbs. A homemade tangy olive oil-lemon dressing coats everything, while a final sprinkle of cheese ties it all together. The flavors meld as it chills, so every bite is fresh, colorful, and lively. Make in advance for busy days or gatherings, and enjoy a dish that remains delicious for several days. Pair it with grilled chicken, seafood, or savor as a light standalone meal for any occasion.

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Written By Clara
Last modified on Fri, 05 Sep 2025 22:05:04 GMT
A bowl of fresh California salad. Pin to Save
A bowl of fresh California salad. | cozybakinglife.com

This California spaghetti salad is my go-to whenever I want something fresh and satisfying that everyone will actually eat. Packed with crisp veggies and tossed in a zesty homemade dressing, it turns ordinary pasta into a celebration of flavors. It is perfect for potlucks, summer suppers, or meal prepping brighter lunches that never get boring.

I first tried this at a neighbor's grill-out and fell in love at first bite. Now after so many tweaks, it has become my signature recipe everyone asks for at gatherings.

Ingredients

  • Spaghetti: Forms a playful base that absorbs the dressing perfectly. Choose regular or whole wheat for extra fiber and snap them in half before boiling for easy serving
  • Cherry tomatoes: Deliver sweet-tart bursts and look extra inviting. Pick ones that are firm and glossy for best flavor
  • Cucumber: Brings a cooling crunch. I like English cucumbers since they are tender and mild-skinned
  • Bell pepper: Adds lift and color. Red or yellow gives sweetness while green delivers grassy tang
  • Red onion: Gives a punchy contrast. Soak in cold water after dicing to tone down the sharpness
  • Carrots: Offer natural sweetness and a vibrant pop. Shred or slice very thin so they blend in
  • Black olives: Give briny richness that balances out all the fresh elements. Look for olives packed in brine for best taste
  • Fresh parsley: Offers a herbaceous lift. Use flat-leaf for best color and clean flavor
  • Simple dressing: Made from olive oil, red wine vinegar, lemon, sugar, dried oregano and garlic powder. Always taste and tweak sweetness or acidity to match your preference

Instructions

Getting The Pasta Right:
Cook spaghetti in boiling salted water until just al dente then drain and rinse under cold water to halt cooking. Toss with a splash of olive oil so noodles stay separate
Handling The Veggies:
Dice all vegetables small so you get a little of everything in each bite. Halve cherry tomatoes. Soak diced red onion in cold water for a minute and drain fully
Creating The Dressing:
Whisk together olive oil, red wine vinegar, fresh lemon juice, sugar, dried oregano and garlic powder with salt and plenty of pepper. Taste and tweak until balanced
Mixing It All Together:
Use a super large bowl to combine pasta and all veggies. Gently pour dressing over. Toss with lifting and turning motions so everything gets coated without crushing softer bits
Letting It Rest:
Chill covered in the fridge for at least one hour so flavors meld. Toss again just before serving then finish with extra parsley and cheese if using
A bowl of pasta with vegetables and cheese.
A bowl of pasta with vegetables and cheese. | cozybakinglife.com

I always look forward to the fresh parsley in this recipe. It is such a humble green but it really wakes up the whole salad and feels so California to me. My kids love picking the prettiest sprigs to sprinkle on top as their finishing touch before dinner.

Storage Tips

Store in a sealed container in the refrigerator for three to four days. Stir before eating since the dressing can settle. If it seems a bit dry after chilling add a drizzle more olive oil and a splash of lemon to refresh it instantly

Ingredient Swaps

No red wine vinegar on hand Apple cider vinegar or white wine vinegar both work nicely and bring their own character. Gluten-free pasta stands in perfectly for regular spaghetti just watch the cooking time closely so it does not get mushy. Try feta cheese crumbles for a sharper flavor or leave cheese off for a dairy-free option

Serving Suggestions

This salad makes a reliable solo lunch but is incredible topped with diced grilled chicken or salami. At potlucks I serve it alongside grilled fish or roasted chicken which soaks up the tangy dressing beautifully. Pile onto a big platter with avocado slices or basil ribbons for a showstopper

Cultural Notes

California cuisine is all about fresh vegetable-forward dishes that let each ingredient shine. The roots of this salad kind of nod to both classic Italian pasta tossed salads and that West Coast love of vibrant produce and herbs. It is a dish that travels well and always stands out on the picnic table

Seasonal Adaptations

Try roasted squash and cauliflower in autumn for a cozy twist. In spring toss in sugar snap peas and radishes for extra crunch. Swap parsley for fresh basil or dill when your herb garden is overflowing

Recipe Notes

Chilling is not optional for best taste and texture. Cutting everything small means better forkfuls and no picking around big veggies. Sprinkle cheese on right before serving to keep it bright and fresh

Success Stories

This salad has turned skeptics into fans at every office party and family picnic. Even shy eaters tend to circle back for seconds. I once brought it to a barbecue where it was devoured before the hot dogs finished grilling and earned three recipe requests in one afternoon

Freezer-Friendly

This is one salad I do not recommend freezing since the veggies get watery. Meal prep fans will appreciate how well it holds in the fridge though. If you want to get a jump start you can pre-chop all the veggies and store them separately ready to toss together with pasta and dressing later

A bowl of pasta with vegetables.
A bowl of pasta with vegetables. | cozybakinglife.com

What I love most is how quickly this comes together and how easily it disappears. There is nothing fussy here just vibrant California sunshine in every bowl. I always keep the ingredients handy so I am ready for last minute potlucks or just a craving for something truly fresh.

Common Questions About Recipes

→ Can this dish be prepped ahead?

Yes, you can make it a day early. Store in the fridge and stir again before serving for maximum flavor.

→ Can I use different types of vinegar?

Absolutely. Swap red wine vinegar for apple cider, balsamic, or white wine vinegar—each gives a unique accent.

→ Is it possible to make this gluten-free?

Yes, substitute gluten-free pasta options such as rice, chickpea, or corn pasta and cook as needed.

→ How long does it stay fresh in the fridge?

It keeps well for 3 to 4 days in a sealed container. Stir before eating and drain excess liquid if necessary.

→ Can I add or swap vegetables?

Of course! Try broccoli, zucchini, corn, cauliflower, or roasted red peppers to vary texture or flavor.

→ What protein additions work for a meal?

Toss in grilled chicken, shrimp, tuna, chickpeas, tofu, or boiled eggs for a heartier complete meal.

Fresh California Salad Bowl

A colorful pasta salad brimming with vegetables, fresh herbs, and zesty homemade dressing for refreshing flavor.

Prep Time
20 minutes
Time for Cooking
10 minutes
Total Duration
30 minutes
Written By: Clara

Recipe Category: 30-Minute Meals

Skill Level: Great for Beginners

Culinary Style: California

Servings: 8 Portion Count (1 large salad bowl)

Dietary Preferences: Vegetarian-Friendly

List of Ingredients

→ Pasta

01 12 ounces dried spaghetti

→ Vegetables

02 1 pint cherry tomatoes, halved
03 1 medium cucumber, diced
04 1 medium bell pepper, diced
05 1/2 small red onion, finely diced
06 1/2 cup shredded carrots
07 1/2 cup pitted black olives, sliced
08 1/4 cup chopped fresh parsley

→ Dressing

09 1/3 cup extra-virgin olive oil
10 2 tablespoons red wine vinegar
11 2 tablespoons fresh lemon juice
12 2 teaspoons granulated sugar
13 1 teaspoon dried oregano
14 3/4 teaspoon garlic powder
15 3/4 teaspoon kosher salt, plus more for pasta water
16 1/2 teaspoon freshly ground black pepper

→ Garnish

17 1/3 cup crumbled feta cheese or mozzarella pearls
18 Additional chopped parsley, for serving

Preparation Steps

Step 01

Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 9-11 minutes. Drain and rinse under cold running water to stop cooking. Drizzle with a small amount of olive oil and toss to prevent sticking. Set aside to cool.

Step 02

While the pasta cooks, dice the cucumber, bell pepper, and carrots. Slice the cherry tomatoes in half and finely dice the red onion. Soak the diced red onion in cold water for 1 minute to reduce sharpness, then drain well. Slice the olives and chop the parsley.

Step 03

In a small bowl, whisk together the olive oil, red wine vinegar, fresh lemon juice, sugar, dried oregano, garlic powder, salt, and black pepper until emulsified.

Step 04

In a large mixing bowl, combine the cooled spaghetti, cherry tomatoes, cucumber, bell pepper, red onion, carrots, olives, and parsley. Pour the dressing over the salad and toss gently with two large spoons to evenly coat all ingredients.

Step 05

Cover and chill the salad in the refrigerator for at least 1 hour, or up to overnight, to allow flavors to meld.

Step 06

Before serving, give the salad a gentle toss. Sprinkle with crumbled feta or mozzarella and extra parsley. Serve chilled.

Additional Suggestions

  1. For best flavor, prepare the salad a day in advance and add cheese just before serving.
  2. Snap spaghetti in half before boiling for bite-sized pieces.
  3. If tomatoes are very juicy, add them closer to serving time to prevent excess moisture.
  4. Swap red wine vinegar for apple cider or white wine vinegar as needed.

Must-Have Supplies

  • Large pot for boiling pasta
  • Colander
  • Chef's knife
  • Cutting board
  • Large mixing bowl
  • Small bowl for dressing
  • Whisk
  • Salad tongs or large spoons

Allergen Details

Always check ingredient labels for allergens and consult with a professional if uncertain.
  • Contains wheat (spaghetti)
  • Contains milk if cheese is added

Nutritional Details (Per Portion)

This nutritional info is for general guidance and not a substitute for expert advice.
  • Calories: 285
  • Fat: 13 g
  • Carbohydrates: 38 g
  • Protein: 7 g