Vegan California Spaghetti Salad
Vegan California Spaghetti Salad
A colorful, refreshing, and zesty pasta salad that’s bursting with fresh veggies and sunshine! ☀️
This Vegan California Spaghetti Salad is the ultimate crowd-pleaser — full of crunchy vegetables, perfectly cooked pasta, and a tangy Italian-style dressing. It’s light yet satisfying, easy to make, and perfect for picnics, potlucks, or healthy lunches.
🥣 Ingredients
For the Salad:
- 12 oz spaghetti, cooked and cooled
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, thinly sliced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- ½ cup black olives, sliced
- 1 cup broccoli florets, chopped small
- Optional: ½ cup vegan cheese cubes or chickpeas for protein
For the Dressing:
- ½ cup olive oil
- ¼ cup apple cider vinegar
- 1 tbsp lemon juice
- 1 tbsp maple syrup or agave
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- Salt and pepper, to taste
👩🍳 Instructions
- Cook spaghetti: Cook according to package directions. Drain, rinse under cold water, and set aside to cool.
- Prep veggies: Chop all your vegetables into bite-sized pieces.
- Make the dressing: Whisk together olive oil, vinegar, lemon juice, maple syrup, Italian seasoning, garlic powder, salt, and pepper.
- Combine: In a large bowl, toss together the spaghetti, veggies, and dressing until well coated.
- Chill & serve: Refrigerate for at least 1 hour before serving for best flavor.
🌿 Tips
- Add fresh basil or parsley for an extra burst of freshness.
- Use gluten-free pasta if needed.
- Make it heartier with tofu cubes, chickpeas, or tempeh.
- Store in the fridge for up to 4 days — it tastes even better the next day!
🥗 Perfect For
✨ Summer BBQs & picnics
✨ Healthy meal prep
✨ Family dinners or potlucks
✨ Quick lunch boxes
This Vegan California Spaghetti Salad is a bowl of sunshine — crisp, tangy, and full of plant-powered goodness! 🌈💛
