California Spaghetti Salad

Name: California Spaghetti Salad
Prep time: 15 min
Cook time: 10 min
Total time: 205 min
Ingredients: 2 tablespoons white wine vinegar; 2 tablespoons freshly squeezed lemon juice; 2 tablespoons freshly grated Parmesan cheese; 2.5 teaspoons Italian seasoning; 1.5 teaspoons honey; 1 clove minced garlic; 1 teaspoon Dijon mustard; 1 teaspoon dried basil; 0.25 teaspoon salt; 0.25 teaspoon freshly ground black pepper; 0.33 cup olive oil; 1 pound thin spaghetti; 1 cup baby spinach, rinsed and dried; 1 cup chopped broccoli; 1 cup frozen peas; 1 carrot, grated; 0.5 red onion, thinly sliced; 0.5 cucumber, peeled and thinly sliced; 1 Roma tomato, diced; 4 ounces crumbled goat cheese, or to taste; 0.25 cup toasted sliced almonds, or to taste; salt and freshly ground black pepper to taste

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This is an easy pasta dish that makes use of any leftover veggies you may have on hand. You can increase, decrease, or sub out any veggies you wish. Some excellent additions to this recipe would be bell peppers, mushrooms, olives, zucchini, cauliflower--the possibilities are endless! Do be sure to allow this to chill for several hours before serving. This allows the flavors to meld and really come together.

Recipe by Kim

Published on January 11, 2023

Prep Time:

15 mins

Cook Time:

10 mins

Cool Time:

3 hrs

Total Time:

3 hrs 25 mins

Servings:

4

Jump to Nutrition Facts

Ingredients

Dressing:

2 tablespoons white wine vinegar
2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly grated Parmesan cheese
2 ½ teaspoons Italian seasoning
1 ½ teaspoons honey
1 clove minced garlic
1 teaspoon Dijon mustard
1 teaspoon dried basil
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
⅓ cup olive oil

Salad:

1 pound thin spaghetti
1 cup baby spinach, rinsed and dried
1 cup chopped broccoli
1 cup frozen peas
1 carrot, grated
½ red onion, thinly sliced
½ cucumber, peeled and thinly sliced
1 Roma tomato, diced
4 ounces crumbled goat cheese, or to taste
¼ cup toasted sliced almonds, or to taste
salt and freshly ground black pepper to taste

Directions

Whisk together white wine vinegar, lemon juice, Parmesan cheese, Italian seasoning, honey, garlic, Dijon mustard, basil, salt, and pepper in a small bowl until well combined. Gradually mix in olive oil, whisking constantly. Set dressing aside.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
While spaghetti cook, prepare all the vegetables. Combine spinach, broccoli, peas, carrot, red onion, cucumber, and tomato in a large bowl.
Drain pasta, and add to the bowl with the vegetables. Toss pasta and veggies together. Pour dressing over pasta and veggies and toss until thoroughly combined. Add in goat cheese and almonds and toss again to combine.
Cover pasta, and chill in the fridge for at least 3 hours to overnight. Taste pasta salad, and season with more salt and pepper, if necessary.

Cook's Note:

Store leftovers in the refrigerator.

Nutrition Facts (per serving)

802	Calories
32g	Fat
102g	Carbs
27g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 802
% Daily Value *
Total Fat 32g	41%
Saturated Fat 9g	47%
Cholesterol 25mg	8%
Sodium 414mg	18%
Total Carbohydrate 102g	37%
Dietary Fiber 8g	29%
Protein 27g
Potassium 689mg	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.