The Anti-Inflammatory California Spaghetti Pasta Salad has a fresh and colorful texture. It contains cherry tomatoes, cucumber, broccoli, red and green bell peppers, red onion, black olives, spaghetti, mozzarella cheese, extra virgin olive oil, light Italian dressing, Parmesan cheese, fresh lemon juice, garlic powder, onion powder, dried oregano, black pepper, and red pepper flakes. There are approximately 335 calories and 31 g net carbs in this refreshing pasta salad. We prepare this refreshing pasta salad in just 30 minutes. The Anti-Inflammatory California Spaghetti Pasta Salad is an excellent choice for meal prep, picnics, potlucks, family gatherings, healthy lunches, and light dinners. Store the pasta salad in the refrigerator for 4 days, while freezing is not suggested, as the veggies will get watery and lose their crisp texture. Serve this refreshing pasta salad with Grilled Lemon Herb Chicken, Roasted Asparagus, or Whole Wheat Garlic Bread.
STATS:
- Total Time: 30 minutes
- Course: Salad, Side Dish, Light Main Course
- Calories: 335 Kcal
- Diet: Anti-Inflammatory, Mediterranean
- Cuisine: American, California
- Servings: 8
- Cook Time: 10 minutes
- Serving Size: 1½ cups
- Cooking Mode: Boiling & Mixing
- Difficulty Level: Easy
- Prep Time: 20 minutes
TOOLS:
- Large pot
- Colander
- Cutting board
- Sharp knife
- Vessels
- Wooden spoon
INGREDIENTS:
- 1 lb. spaghetti (whole wheat)
- One tbsp. olive oil
- One pint cherry tomatoes
- 1 cucumber
- 1 green bell pepper
- 1 cup black olives
- 1 red bell pepper
- Mozzarella cheese, eight oz.
- Half red onion
- One cup broccoli florets
- Italian dressing, one cup
- ¼ cup Parmesan cheese
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
- ½ tsp black pepper
- ¼ tsp red pepper flakes
INGREDIENT NOTES AND THEIR SUBSTITUTIONS:
SPAGHETTI:
- We use whole wheat spaghetti because it adds more fiber and nutrients. You can replace it with chickpea spaghetti, lentil spaghetti, or gluten-free spaghetti.
CUCUMBER:
- Use cucumber to add freshness and crunch to the salad. You can substitute it with English cucumber or Persian cucumber.
BELL PEPPERS:
- We use red and green bell peppers for color, crunch, and antioxidants. You can replace them with yellow or orange bell peppers.
BLACK OLIVES:
- We use black olives to add a savory, briny flavor.
BROCCOLI:
- Use broccoli florets for extra crunch and anti-inflammatory nutrients. You can substitute them with cauliflower florets.
MOZZARELLA OR CHEDDAR CHEESE:
- We use mozzarella or cheddar for a creamy, rich texture.
ITALIAN DRESSING:
- Use light Italian dressing for a tangy, flavorful coating. You can substitute it with homemade olive oil vinaigrette.
PARMESAN CHEESE:
- We use Parmesan cheese to add a savory, nutty flavor. You can replace it with Pecorino Romano.
LEMON JUICE:
- To enhance the flavors, include some fresh lemon juice. You can substitute it with fresh lime juice.
GARLIC POWDER & ONION POWDER:
- We use garlic powder and onion powder for balanced seasoning. You can replace them with fresh minced garlic and grated onion.
OREGANO:
- Use dried oregano for its classic Mediterranean flavor.
INSTRUCTIONS:
- Boil the spaghetti in salted water till al dente.
- After straining, use cold water to wash the pasta.
- Garnish the pasta using olive oil to avoid sticking.
- Cut every veggie and make cubes of the cheese.
- Stir the red pepper flakes, Italian dressing, black pepper, garlic powder, lemon juice, oregano, and onion powder in a dish.
- Mix the cheese, cooled pasta, broccoli, vegetables, and olives in a big dish.
- Distribute the dressing on the spaghetti salad & whisk till each element is perfectly coated.
- Garnish the surface with Parmesan cheese.
- Chill for almost sixty minutes and then serve this spaghetti salad.
TIPS:
- Fully cool the pasta and then mix.
- Make equal-sized veggies by cutting.
- Refrigerate first and then serve for a perfect flavor.
- Include avocado just before eating if required.
SERVING SUGGESTIONS:
LEAN PROTEIN PAIRINGS:
- Grilled Lemon Herb Chicken
- Baked Garlic Salmon
- Herb-Roasted Turkey Breast
- Grilled Shrimp Skewers
- Lemon Pepper Tofu
HEALTHY SIDE DISHES:
- Roasted Asparagus
- Garlic Green Beans
- Grilled Zucchini
- Roasted Brussels Sprouts
- Mediterranean Chickpea Salad
SOUPS:
- Tomato Basil Soup
- Lentil Vegetable Soup
- Lemon Chicken Soup
- Minestrone Soup
- Roasted Red Pepper Soup
BREAD & GRAIN SIDES:
- Whole Wheat Garlic Bread
- Multigrain Dinner Rolls
- Olive Focaccia
- Whole Grain Breadsticks
- Herb Quinoa Pilaf
REFRESHING BEVERAGES:
- Lemon Mint Water
- Cucumber Lime Water
- Unsweetened Iced Green Tea
- Sparkling Citrus Water
- Berry Infused Water
STORAGE INFORMATION:
FRIDGE:
- Store this spaghetti salad for two to four days in a closed dish.
FREEZER:
- We do not suggest storing this spaghetti salad, as the veggies will lose their texture after defrosting.
FAQs:
Could we prepare this spaghetti salad earlier?
- Yes, you can make this spaghetti salad beforehand, as it can be refrigerated for 4 days.
May we include protein?
- Yes, you can use chickpeas, grilled chicken, tuna, shrimp, or salmon.
Will we utilize homemade dressing?
- Yes, you could use oregano, olive oil, garlic, and lemon juice dressing.
NUTRITIONAL FACTS:
Sodium: 520 mg
Total Carbs: 36 g
Calories: 335 Kcal
Net Carbs: 31 g
Fiber: 5 g
Sugar: 6 g
Fat: 14 g
Protein: 14 g
Serving Size: 1½ cups
