Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until al dente. Drain and rinse under cold water to stop the cooking. Drain well.
Step 2: Prepare the Vegetables
While the pasta cools, chop the cucumber, bell peppers, onion, broccoli, and tomatoes. Slice the olives and cube the mozzarella if needed.
Step 3: Make the Dressing
In a small bowl or jar, whisk together the Italian dressing, olive oil, red wine vinegar, Dijon mustard, Italian seasoning, garlic powder, black pepper, and a pinch of salt.
Step 4: Assemble the Salad
In a large bowl, combine the cooled spaghetti, tomatoes, cucumber, bell peppers, onion, broccoli, olives, mozzarella, and parsley.
Step 5: Toss Everything Together
Pour the dressing over the salad and toss gently until all the ingredients are evenly coated.
Step 6: Chill
Cover and refrigerate for at least 1 hour before serving to allow the flavors to blend.
Step 7: Serve
Give the salad a gentle toss before serving. If needed, add a splash of extra Italian dressing to refresh the pasta.
Tips
- Cook the pasta just until al dente so it stays firm after chilling.
- Add diced salami, grilled chicken, or pepperoni to make it a complete meal.
- Parmesan or feta cheese can be used instead of mozzarella for a different flavor.
- This salad keeps well in the refrigerator for up to 3 days, making it perfect for meal prep.
This California Spaghetti Pasta Salad is light, refreshing, and bursting with fresh vegetables, creamy mozzarella, and a tangy Italian dressing. It’s always a crowd-pleaser and perfect for any gathering! 🍝🥒🍅🫒
