California Spaghetti Salad

California Spaghetti Salad

Ingredients

• 8 oz spaghetti, cooked al dente and cooled

• 1 cup red bell pepper, diced

• 1 cup yellow bell pepper, diced

• 1 cup celery, diced

• ½ cup red onion, finely diced

• 1 cup cherry tomatoes, halved

• ½ cup black olives, sliced

• 1 cup shredded cheddar cheese (optional)

• 1 cup cooked ham or turkey, diced (optional)

Dressing:

• ½ cup mayonnaise

• ¼ cup sour cream

• 2 tsp apple cider vinegar

• 1 tsp sugar

• Salt & pepper, to taste

• Optional: ½ tsp garlic powder or dried dill

Instructions

1. Cook pasta

   • Boil spaghetti according to package directions.

   • Drain, rinse under cold water, and let cool.

2. Prepare dressing

   • Whisk together mayo, sour cream, vinegar, sugar, and seasonings.

3. Mix salad

   • In a large bowl, combine cooked spaghetti, bell peppers, celery, onion, tomatoes, olives, cheese, and meat if using.

   • Pour dressing over salad and toss gently to coat.

4. Chill & serve

   • Refrigerate at least 1–2 hours for flavors to meld.

   • Toss again before serving.

Tips for a Five-Star Touch

• Veggie crunch: Use colorful bell peppers and crisp celery.

• Flavor boost: Add chopped fresh parsley or basil.

• Creamy dressing: Adjust mayo vs. sour cream to taste.

• Make-ahead: Can be made a day ahead—perfect for parties.

If you want, I can give a “lighter, tangy California Spaghetti Salad” version with yogurt-based dressing that’s healthier but just as creamy and delicious.