California Spaghetti Salad

A delicious pasta salad full of vegetables and topped with goat cheese and almonds. Feel free to change up veggie quantities to your liking.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 802 Calories

Ingredients

• 1 teaspoon dried basil
• salt and freshly ground black pepper to taste
• 1 carrot, grated
• 1 cup chopped broccoli
• 2 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 1 cup frozen peas
• 2 tablespoons freshly grated Parmesan cheese
• 2 tablespoons freshly squeezed lemon juice
• 1 clove minced garlic
• 1 roma tomato, diced
• 1 pound thin spaghetti
• 0.25 teaspoon salt
• 0.25 teaspoon freshly ground black pepper
• 0.5 red onion, thinly sliced
• 1.5 teaspoons honey
• 0.25 cup toasted sliced almonds, or to taste
• 2.5 teaspoons Italian seasoning
• 0.33 cup olive oil
• 1 cup baby spinach, rinsed and dried
• 0.5 cucumber, peeled and thinly sliced
• 4 ounces crumbled goat cheese, or to taste

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

While spaghetti cook, prepare all the vegetables. Combine spinach, broccoli, peas, carrot, red onion, cucumber, and tomato in a large bowl.

Step 4

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.

Step 5

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.