🥗 California Spaghetti Salad (Vegan + Fresh) 🌞

This California Spaghetti Salad is bursting with color, crunch, and zesty flavor! It’s the perfect chilled pasta salad that showcases summer veggies and a tangy Italian-style dressing. Whether you’re feeding a crowd or prepping lunches for the week, this dish is a winner every single time.

And yes—it’s 100% vegan, packed with plant-based goodness, and super easy to make!

🌿 Ingredients

• 400–500 grams spaghetti (use gluten-free if needed)

• 1½ cups cherry tomatoes, halved

• 1 cucumber, diced

• 2 zucchinis, diced

• 1 green bell pepper, diced

• 1 red bell pepper, diced

• 1/2 red onion, finely chopped

• 1/2 cup black olives, sliced

• 1/2 cup broccoli florets, chopped small

• 1/2 cup vegan cheese cubes (optional but delish!)

For the Dressing:

• 1 cup olive oil

• 1/2 cup apple cider vinegar (or red wine vinegar)

• 1 tbsp Dijon mustard

• 1 tsp garlic powder

• 1 tsp dried oregano

• 1 tsp dried basil

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1–2 tsp maple syrup or agave (to balance the acidity)

👩‍🍳 Instructions

1. Cook the Spaghetti:

   • Boil the spaghetti according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

2. Prep the Veggies:

   • While the pasta cooks, chop all your veggies into bite-sized pieces. The goal is a rainbow bowl of crunch and freshness.

3. Make the Dressing:

   • In a jar or bowl, whisk together the olive oil, vinegar, mustard, garlic powder, herbs, salt, pepper, and a bit of maple syrup for balance.

4. Assemble the Salad:

   • In a large mixing bowl, combine the cold spaghetti, chopped veggies, olives, and vegan cheese if using. Pour the dressing over and toss until everything is well-coated.

5. Chill & Serve:

   • Let the salad sit in the fridge for at least 1 hour (or overnight) to let the flavors really come alive. Serve cold.

💡 Tips & Tricks

• Make it protein-packed: Add chickpeas or marinated tofu cubes.

• Meal prep-friendly: This salad gets better as it sits! Store in an airtight container in the fridge for up to 4 days.

• Switch it up: Add artichoke hearts, sun-dried tomatoes, or swap in spiral pasta for a fun twist.

🥣 Nutrition Highlights (per serving, approx.)

• Calories: ~280

• Protein: ~7g

• Carbs: ~30g

• Fiber: ~5g

• Fat: ~14g

(Depends on exact ingredients used)