This Vegan California Spaghetti Salad is a fresh, light, and flavorful dish that combines the best of Mediterranean-inspired ingredients with the convenience of pasta. It’s perfect for a picnic, potluck, or as a simple side dish to complement any meal. The salad is loaded with colorful vegetables like bell peppers, cucumbers, cherry tomatoes, and red onions, all tossed with al dente spaghetti for a hearty yet refreshing dish. The addition of a zesty, creamy dressing ties everything together and brings out the vibrant flavors of the veggies, making it a crowd-pleasing choice for any occasion.
The beauty of this vegan spaghetti salad lies in its versatility. You can customize it based on what’s in season or what you have on hand. For example, you can add roasted or grilled veggies, or even throw in some olives, capers, or artichoke hearts for extra flavor. The base of the salad is, of course, spaghetti, which is typically boiled and then cooled. Tossing the cooled pasta with the fresh vegetables creates a balanced, filling dish that’s satisfying without being too heavy. It’s also easy to make ahead of time, which makes it an ideal dish for meal prep or for gatherings where you need something that can sit out for a while without losing its appeal.
For the dressing, a combination of olive oil, lemon juice, dijon mustard, garlic, and a touch of maple syrup (or agave) creates a tangy yet slightly sweet flavor that enhances the vegetables without overpowering them. To make it even creamier and give it an extra richness, you can add a bit of tahini or vegan mayonnaise. This dressing not only coats the pasta and vegetables beautifully but also provides a delightful contrast to the freshness of the ingredients. A sprinkle of salt, pepper, and some fresh herbs, like parsley or basil, rounds out the flavors and adds a nice finishing touch.
One of the best things about this Vegan California Spaghetti Salad is that it’s perfect for any season. It’s a refreshing choice for warm weather, but you can also serve it as a satisfying side during the colder months when you want something light but still hearty. Plus, it’s entirely plant-based, making it an excellent option for vegan diets, but it’s so delicious that even non-vegans will love it. Whether you’re serving it for lunch, dinner, or at your next BBQ, this salad is guaranteed to be a hit.
Vegan California Spaghetti Salad
Ingredients:
For the salad:
- 8 oz spaghetti (gluten-free spaghetti can be used if preferred)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, thinly sliced
- 1/2 cup sweet corn (fresh, frozen, or canned)
- 1/4 cup Kalamata olives (optional)
- 1/4 cup fresh parsley or basil, chopped (optional)
- Salt and pepper, to taste
For the dressing:
- 1/4 cup olive oil
- 2 tbsp lemon juice (freshly squeezed)
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup or agave nectar
- 1 garlic clove, minced
- 1-2 tbsp tahini or vegan mayo (optional, for creaminess)
- Salt and pepper, to taste
Instructions:
- Cook the pasta:
- Cook the spaghetti according to the package directions. Be sure to cook it al dente (slightly firm). Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and cool it down. Set aside.
- Prepare the vegetables:
- While the pasta is cooking, chop the cherry tomatoes, cucumber, red bell pepper, and red onion into bite-sized pieces. If using, chop the fresh parsley or basil for garnish and set aside. If you’re using canned or frozen corn, drain and rinse it if necessary.
- Make the dressing:
- In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, maple syrup, minced garlic, and tahini (or vegan mayo). Taste and adjust the seasoning with salt and pepper. If you prefer a tangier dressing, add a little more lemon juice; for extra creaminess, increase the amount of tahini or mayo.
- Combine the salad:
- In a large mixing bowl, combine the cooled pasta with the chopped vegetables (tomatoes, cucumber, bell pepper, red onion, and corn). Add in the Kalamata olives (if using) and fresh herbs (parsley or basil).
- Toss and serve:
- Pour the dressing over the pasta and vegetables, and toss everything together gently until the pasta and veggies are well coated with the dressing.
- Taste and adjust seasoning if needed—add more salt, pepper, or lemon juice to suit your preference.
- Chill (optional):
- For best results, chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld. However, it can be served immediately if you’re short on time.
- Serve:
- Serve the salad as a light lunch, dinner, or side dish. Garnish with extra fresh herbs or a sprinkle of nutritional yeast for a cheesy flavor if desired.
Tips:
- Add-ins: This salad is versatile! You can add or swap ingredients like avocado, roasted vegetables, artichoke hearts, or vegan feta cheese for extra flavor and texture.
- Make it creamy: If you prefer a creamier dressing, use more tahini or a couple of tablespoons of vegan mayo.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. The pasta might absorb some of the dressing, so you may want to add a bit more olive oil or lemon juice when serving leftovers.
This Vegan California Spaghetti Salad is a colorful and satisfying dish that’s perfect for any occasion. Whether you’re serving it at a barbecue, bringing it to a potluck, or enjoying it as a light weeknight meal, it’s sure to be a hit with everyone!
