Step 3: Make the Dressing
- In a small bowl, combine mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, honey, salt, pepper, garlic powder, oregano, and basil.
- Whisk until smooth and creamy. Taste and adjust seasoning if needed.
- Optional: Chill the dressing for 15 minutes to enhance flavors.
Step 4: Combine Spaghetti and Vegetables
- Add the cooled spaghetti to the bowl of vegetables.
- Pour the dressing over the mixture.
- Toss gently but thoroughly to coat all noodles and vegetables evenly with the dressing.
Step 5: Chill and Serve
- Cover the salad with plastic wrap or a lid.
- Chill in the refrigerator for at least 1 hour before serving — this allows the flavors to meld beautifully.
- Before serving, optionally sprinkle with shredded cheese, chopped parsley, or crumbled bacon.
Step 6: Tips for Perfection
- Vegetable Variations: Add avocado, broccoli florets, or snap peas for extra crunch.
- Protein Boost: Mix in grilled chicken, turkey, or even shrimp for a more filling meal.
- Make-Ahead: This salad tastes even better the next day! Store in an airtight container in the fridge for up to 3 days.
- Flavor Boost: Add a splash of lemon juice or a dash of hot sauce to the dressing for extra zing.
California Spaghetti Salad is a perfect summer dish — colorful, nutritious, and easy to make. It balances creamy dressing with crisp vegetables and tender spaghetti for a dish that’s as pleasing to the eye as it is to the taste buds. Whether for a potluck, picnic, or family dinner, this salad is sure to become a favorite.
If you want, I can also make a shortcut version of this salad that’s ready in 15–20 minutes for busy days.
Do you want me to do that?
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