Spaghetti, grape tomatoes, zucchini, peppers, cucumber, black olives, and a punchy vinaigrette make this colorful California Pasta Salad a crowd favorite!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
You know those recipes that sneak into your life and then… just never leave?
This California Pasta Salad is one of those for me.
I first stumbled into making it after a summer trip years ago — picture it: me, sunburnt to a crisp, wandering a farmer’s market, piling my arms full of tomatoes and cucumbers like some kind of overambitious vegetable hoarder.
Back home, standing barefoot in my tiny kitchen, I threw together everything I had with some leftover spaghetti…and magic happened.
It was crunchy, it was tangy, it was so bright it basically high-fived my taste buds. And just like that — this salad became my official summer anthem.
Fast forward to now? I have to make it for every cookout, or people start side-eyeing me like I forgot to bring the sunshine.
Why You’ll Love This California Pasta Salad Recipe?
-
It’s a rainbow on your plate. Colorful veggies = instant happiness, obviously.
-
Feeds a hungry crew. Like, a serious crew. (Leftovers? If you’re lucky.)
-
Totally customizable. Don’t like onions? Skip ‘em. Add corn? Heck yes.
-
Perfect for making ahead. It actually gets better as it chills out in the fridge.
-
Bright, tangy, and never boring. Thanks to that zesty homemade vinaigrette.
Bottom line? It’s the kind of salad that people actually get excited about — no sad side-eyeing the salad table here.
Ingredient Notes:
Okay, so here’s what you’ll need to round up:
-
Olive oil + red wine vinegar: The dynamic duo for a flavor-packed dressing.
-
Parmesan cheese: Adds that little nutty-salty oomph you didn’t know you needed.
-
Pasta: Thin spaghetti, snapped into thirds, because no one wants to wrestle full-length noodles in a picnic bowl.
-
Veggie party: Zucchini, cucumber, grape tomatoes, peppers (both colors!), and black olives. Crunch city.
-
Spices: Sesame seeds, oregano, poppy seeds, paprika — this isn’t your basic dressing, folks.
-
Optional: A little red onion if you’re feeling brave (or want to keep people socially distanced).
How To Make California Pasta Salad?
Step 1: Whip up the Dressing
Grab a small bowl and whisk together the olive oil, red wine vinegar, Parmesan, sesame seeds, oregano, poppy seeds, garlic, paprika, celery seed, and a little salt. Boom — set it aside to let those flavors mingle like guests at a cocktail party.
Step 2: Cook the Pasta
Boil a big pot of salted water and toss in your broken spaghetti. Cook it ’til it’s just al dente (nobody wants mushy noodles). Drain and give it a rinse under cold water to cool it down quick.
Step 3: Chop the Veggies
While the pasta chills, dice up your zucchini, cucumbers, peppers, tomatoes, and olives. (Bonus points if you sneak a few bites — chef’s privilege.)
Step 4: Mix It All Together
In the biggest bowl you can find, toss together the pasta and veggies. Drizzle that dressing over the top — start slow, then add more if you like it saucier (I usually do). Toss it like you mean it.
Step 5: Chill Out
Cover and pop it in the fridge for at least two hours, but honestly? Overnight is chef’s kiss perfection. It lets everything soak up that glorious dressing.
Want To Save This Recipe?
Storage Options:
-
Fridge: Airtight container, good for 3-4 days.
Pro Tip: Give it a fresh toss and maybe a splash of extra dressing before serving again — pasta loves to soak it all up while chilling.
-
Freezer: Ehhh, hard no. Fresh veggies and freezing don’t mix.
Variations and Substitutions:
Because nobody likes being bossed around by a recipe, right?
-
Pasta swap: Bowties, rotini, or penne would be just as delicious.
-
More veggies: Toss in corn, shredded carrots, roasted red peppers, artichoke hearts — go wild.
-
Make it creamy: Stir a dollop of sour cream or Greek yogurt into the dressing for a creamy version.
-
Amp the protein: Chickpeas, grilled chicken, shrimp — all dreamy additions.
What to Serve with California Pasta Salad?
This salad is basically a party on its own, but it plays super nicely with:
-
Garlic bread: Because carbs + carbs = true love.
-
Fresh fruit: Watermelon slices, anyone?
-
Sparkling lemonade or sangria: Because you deserve a little sparkle in your life.
Frequently Asked Questions:
Can I make it a day ahead?
Yes, yes, a thousand times yes! It actually gets better overnight.
Can I use a different type of pasta?
Absolutely. Short cuts like rotini or bowties work great too.
What if I hate olives?
No problem — just leave ‘em out or swap for another briny treat like capers or artichokes.
And there you have it — your new summer obsession, California Pasta Salad!
Whether you’re headed to a potluck, planning a chill night on the patio, or just want an excuse to eat more veggies (but make it delicious), this salad’s got your back.
What’s YOUR dream pasta salad add-in? Drop it in the comments — I’m always hunting for new ideas to toss in the bowl!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
California Pasta Salad
Ingredients
For the Salad Dressing:
- 1 c olive oil
- 1/2 c red wine vinegar
- 1/4 c Parmesan cheese
- 1 tbsp. sesame seeds
- 2 tsp dried oregano
- 2 tsp poppy seeds
- 1/4 tsp garlic or two cloves fresh finely minced
- 1 tsp paprika
- 1/2 tsp celery seed
- 1/4 tsp salt or more to taste
For the Pasta Salad:
- 1 lb. thin spaghetti broken into thirds
- 2 medium zucchini diced
- 1 pint grape tomatoes halved
- 1 large hot house cucumber diced
- 1 medium green bell pepper diced
- 1 medium red bell pepper diced
- 1 red onion diced (optional)
- 1 6.5 oz can sliced black olives, drained
Instructions
- Here's how you can make the dressing: In a bowl whisk together olive oil, red wine vinegar, Parmesan cheese, sesame seeds, dried oregano, poppy seeds, minced garlic, paprika, celery seed and salt. Mix everything well. Set it aside.
- Now let's cook the pasta: Bring a pot of water to a boil. Add some salt. Put in the spaghetti. Cook it following the instructions, on the package (usually around 9 minutes). Once cooked drain the pasta. Rinse it under water to cool it down.
- Next step is to combine all the ingredients: In a mixing bowl put together zucchini, halved grape tomatoes, diced cucumber, diced green bell pepper, diced red bell pepper and sliced black olives. If you like onion you can add that too. Add in the cooled spaghetti.
- Now we need to dress up the salad: Drizzle the dressing, over all of your ingredients. Start with a bit of dressing. Then add more according to your taste preference. Mix everything together until everything is well coated.
- After that let chill and serve: Cover your bowl. Refrigerate it for at least 2 hours or even overnight so that all the flavors can blend nicely together. Serve it chilled and enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
