California Spaghetti Pasta Salad with Avocado and Tomatoes

We always need fresh salad ideas for summer, and this California Spaghetti Pasta Salad was a big hit. It’s packed with crisp vegetables—zucchini, cucumber, bell pepper, tomato, onion—and finished with plenty of Parmesan and a flavorful dressing.

We decided at the last minute to host a backyard barbecue with family, and I volunteered to bring a couple of salads. Alongside a simple no-cook potato salad I made this California Spaghetti Pasta Salad. Both dishes are easy to prepare and come together quickly, making them ideal for busy summer gatherings.

Cold salads are perfect for warm months because they’re refreshing and make a great side to grilled mains. I usually make extra so we can enjoy leftovers the next day with sandwiches or as a light lunch. Making a larger batch is easy and ensures everyone gets seconds.

Pasta salad is one of my favorite summer staples. When I had spaghetti noodles on hand, I adapted a recipe my aunt brought to a recent barbecue. I kept the best parts—lots of fresh veggies and plenty of Parmesan—while tweaking the dressing to enhance the overall flavor.

I love adding extra Parmesan to this salad—cheese elevates the texture and flavor, so don’t be shy. For the dressing, the original recipe used a basic bottled Italian dressing. I boosted it by mixing in balsamic vinegar and a few extra seasonings. The result is a tangy, slightly sweet dressing that pairs beautifully with the vegetables and pasta.

INGREDIENTS

Dressing:
1 bottle (16 oz) Italian dressing
1/2 cup balsamic vinegar
1/2 cup grated Parmesan cheese
2 tsp poppy seeds
1 tsp paprika
1/2 tsp celery seed
1/4 tsp garlic powder

Salad:
1 lb spaghetti
1 large tomato, diced
1 large cucumber, diced
3 small zucchini, diced
1 red bell pepper, diced
1 large onion, diced
1 can (6 oz) black olives, drained and sliced
1/2 cup grated Parmesan cheese (additional)

DIRECTIONS

1. Break the spaghetti into roughly 2-inch pieces. Cook according to package directions until tender. Drain, rinse under cool water, and allow to cool completely.

2. In a bowl or pitcher, combine the Italian dressing, balsamic vinegar, 1/2 cup Parmesan, poppy seeds, paprika, celery seed and garlic powder. Stir well and refrigerate until ready to use so flavors meld.

3. In a large serving bowl, toss together the cooked, cooled spaghetti with the diced tomato, cucumber, zucchini, red bell pepper, onion and sliced black olives.

4. Pour the chilled dressing over the salad and toss gently to coat all ingredients evenly. Sprinkle the additional 1/2 cup Parmesan over the top and toss again if desired.

5. Keep the salad chilled until serving. This salad benefits from a short chill time so the flavors can blend; if possible, refrigerate for at least 30 minutes before serving.

This recipe is flexible—swap vegetables based on what’s in season, or add cooked chicken, shrimp, or diced salami for a heartier main-dish salad. For a lighter version, reduce the amount of bottled dressing and increase the balsamic, or substitute a lower-calorie Italian dressing.

Do you have favorite salads you make when summer arrives? This California Spaghetti Pasta Salad is an easy crowd-pleaser that stores well and tastes even better the next day, so it’s perfect for potlucks and family get-togethers.

Looking for other summer salad ideas? Try simple combinations of fresh fruit, crisp greens, or chilled pasta with vinaigrette. Salads like this one are perfect for warm-weather meals and easy entertaining.