You probably never thought you’d see “West Coast” and “spaghetti salad” in the same sentence… but here we are! This West Coast Spaghetti Salad will have you California dreamin’ at your next food gathering. You know they love their fresh veggies over there, so you can count on a bunch of those in this dish, intertwined with the daintiest spaghetti there is! The sweet yet savory dressing mixed in will have you feelin’ like you walked straight out of Hollywood. After one bite of West Coast Spaghetti Salad, you might never return to any other kind from any other coast!
Ingredients
For the dressing:
- 2 tablespoons white wine vinegar
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons parmesan cheese, freshly grated
- 2 1/2 teaspoons Italian seasoning
- 1 1/2 teaspoons honey
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup olive oil
For the salad:
- 1 pound thin spaghetti
- 1 cup baby spinach, rinsed and dried
- 1 cup broccoli, chopped
- 1 cup frozen peas
- 1 carrot, grated
- 1/2 red onion, thinly sliced
- 1/2 cucumber, peeled and thinly sliced
- 1 Roma tomato, diced
- 4 ounces goat cheese, crumbled
- 1/4 cup toasted sliced almonds
Directions
Step 1 –In a small bowl, whisk the white wine vinegar, the lemon juice, the parmesan cheese, the Italian seasoning, the honey, the garlic, the Dijon mustard, the basil, the salt, and the pepper until well-combined.
Step 2 –Gradually mix the olive oil into the dressing, whisking constantly, until the dressing is thoroughly combined.
Step 3 –Bring a large pot of lightly salted water to a boil.
Step 4 –Add the spaghetti to the boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain the pasta.
Step 5 –In a large bowl, add the spinach, the broccoli, the peas, the carrot, the red onion, the cucumber, and the tomato and toss to combine.
Step 6 –Add the spaghetti to the spinach mixture and toss to combine.
Step 7 –Pour the dressing over the spaghetti-spinach mixture and toss until thoroughly combined.
Step 8 –Add the goat cheese and the almonds to the spaghetti-spinach mixture and toss to combine.
Step 9 –Cover the spaghetti salad and chill in the fridge for at least 3 hours and up to overnight.
Step 10 –Serve.
