California Spaghetti Salad

Ms. Mattie Sanford PhD

Updated on May 10, 2024

Ingredients

Dressing:

2 tablespoons white wine vinegar
2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly grated Parmesan cheese
2 ½ teaspoons Italian seasoning
1 ½ teaspoons honey
1 clove minced garlic
1 teaspoon Dijon mustard
1 teaspoon dried basil
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
⅓ cup olive oil

Salad:

1 pound thin spaghetti
1 cup baby spinach, rinsed and dried
1 cup chopped broccoli
1 cup frozen peas
1 carrot, grated
½ red onion, thinly sliced
½ cucumber, peeled and thinly sliced
1 Roma tomato, diced
4 ounces crumbled goat cheese, or to taste
¼ cup toasted sliced almonds, or to taste
salt and freshly ground black pepper to taste

Directions

Whisk together white wine vinegar, lemon juice, Parmesan cheese, Italian seasoning, honey, garlic, Dijon mustard, basil, salt, and pepper in a small bowl until well combined. Gradually mix in olive oil, whisking constantly. Set dressing aside.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
While spaghetti cook, prepare all the vegetables. Combine spinach, broccoli, peas, carrot, red onion, cucumber, and tomato in a large bowl.
Drain pasta, and add to the bowl with the vegetables. Toss pasta and veggies together. Pour dressing over pasta and veggies and toss until thoroughly combined. Add in goat cheese and almonds and toss again to combine.
Cover pasta, and chill in the fridge for at least 3 hours to overnight. Taste pasta salad, and season with more salt and pepper, if necessary.

Cook's Note:

Store leftovers in the refrigerator.

Nutrition Facts (per serving)

802	Calories
32g	Fat
102g	Carbs
27g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 802
% Daily Value *
Total Fat 32g	41%
Saturated Fat 9g	47%
Cholesterol 25mg	8%
Sodium 414mg	18%
Total Carbohydrate 102g	37%
Dietary Fiber 8g	29%
Protein 27g	54%
Potassium 689mg	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Related Recipes

Oregon Fall Salad

Author: Harmon Cronin

Trending Videos Close this video player Prep Time: 20 mins Total Time: 20 mins Servings: 2 Ingredients 1 tablespoon...

View Recipes

Classic Caesar Salad

Author: Jo Waters

Trending Videos Close this video player Prep Time: 20 mins Total Time: 20 mins Servings: 2 Ingredients Dressing: 3 ...

View Recipes

Turkey Salad

Author: Akeem Crooks

Trending Videos Close this video player Use your Thanksgiving leftovers to make this top-rated turkey salad recipe. It’s the perfect...

View Recipes

Peach and Tomato Caprese Salad

Author: Janick Oberbrunner

Prep Time: 15 mins Total Time: 15 mins Servings: 4 Ingredients 2 tablespoons extra-virgin olive oil 1 tablespoon balsamic vinegar ...

View Recipes

Creamy Avocado Chicken Salad

Author: Vince Hand

Trending Videos Close this video player Prep Time: 10 mins Total Time: 10 mins Servings: 4 Ingredients 2 cooked...

View Recipes

Seven Layer Salad

Author: Annamae Johns PhD

There's a reason this vintage seven layer salad recipe has stood the test of time: It's easy, it's gorgeous, and it'll please everyone at your party....

View Recipes