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California Spaghetti Salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
205 minutes
Colorful vegetable pasta salad with goat cheese, almonds; customizable veggie amounts.
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
Instructions:
  • Combine white wine vinegar, lemon juice, Parmesan cheese, Italian seasoning, honey, garlic, Dijon mustard, basil, salt, and pepper in a small bowl. Slowly whisk in olive oil until smooth and well blended. Set the dressing aside for later use.
  • Bring a large pot of salted water to a vigorous boil. Cook spaghetti until al dente, stirring occasionally, for about 12 minutes.
  • While the spaghetti is cooking, chop and mix the spinach, broccoli, peas, carrot, red onion, cucumber, and tomato in a large bowl.
  • Transfer the drained pasta to the bowl of vegetables and mix well. Drizzle the dressing over the pasta and veggies, tossing until fully coated. Gently fold in the goat cheese and almonds until evenly distributed.
  • Refrigerate the pasta for at least 3 hours or overnight. Adjust seasoning with salt and pepper to taste before serving.

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