For the Salad:

  • 8 ounces spaghetti, cooked and cooled
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 cup bell peppers (mix of colors), diced
  • 1/2 cup black olives, sliced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup feta cheese, crumbled (optional)
  • 1/4 cup sunflower seeds or pine nuts (optional)

For the Dressing:

  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 clove garlic, minced
  • Salt and black pepper to taste


  1. In a large mixing bowl, combine the cooked and cooled spaghetti with cherry tomatoes, cucumber, bell peppers, black olives, red onion, and fresh parsley.
  2. In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper. Adjust the seasonings to taste.
  3. Pour the dressing over the pasta and vegetables. Toss everything together until well coated.
  4. If using, sprinkle crumbled feta cheese and sunflower seeds or pine nuts over the top of the salad.
  5. Refrigerate the California Spaghetti Salad for at least 1-2 hours before serving to allow the flavors to meld.
  6. Before serving, toss the salad again and adjust the seasoning if necessary.
  7. Serve chilled and enjoy this refreshing and flavorful California Spaghetti Salad!