Fresh • Light • Colorful • Perfect for Meal Prep
A West-Coast–style pasta salad loaded with crisp veggies, lean protein options, and a zesty dressing—great for lunch, picnics, or potlucks.
⏱️ Time & Yield
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Prep: 15 minutes
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Cook: 10 minutes
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Serves: 6
🛒 Ingredients
Salad
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8 oz whole-wheat spaghetti, cooked & cooled
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1 cup cherry tomatoes, halved
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1 cup cucumber, diced
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½ cup red bell pepper, diced
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½ cup yellow bell pepper, diced
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¼ cup red onion, thinly sliced
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¼ cup black olives, sliced (optional)
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2 tbsp fresh parsley or basil, chopped
Light California Dressing
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3 tbsp olive oil
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2 tbsp red wine vinegar or lemon juice
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1 tsp Dijon mustard
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1 clove garlic, minced
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½ tsp dried oregano
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Salt & black pepper, to taste
👩🍳 Instructions
1️⃣ Cook pasta
Boil spaghetti in salted water until al dente. Drain and rinse under cold water.
2️⃣ Prep veggies
Add tomatoes, cucumber, peppers, onion, olives, and herbs to a large bowl.
3️⃣ Make dressing
Whisk olive oil, vinegar, Dijon, garlic, oregano, salt, and pepper.
4️⃣ Combine
Add cooled pasta to veggies. Pour dressing over and toss gently.
5️⃣ Chill & serve
Refrigerate 20 minutes for best flavor.
⭐ Pro Tips
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Rinse pasta to stop cooking and keep salad light
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Cut veggies small for even bites
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Add dressing gradually to avoid sogginess
❓ Q & A
Q: Is this salad healthy?
A: Yes—whole grains, veggies, healthy fats, and low sugar.
Q: Can I make it ahead?
A: Yes—keeps 3 days refrigerated.
Q: How do I add protein?
A: Add grilled chicken, shrimp, chickpeas, or mozzarella.
Q: Can I make it WW-friendly?
A: Yes—use less pasta and more veggies.
🔄 Variations
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Mediterranean: Add feta + olives
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Vegan: Add chickpeas or white beans
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Low-Carb: Replace half pasta with zucchini noodles
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Creamy: Add 2 tbsp Greek yogurt to dressing
🧮 WW Points (Approx.)
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~5–6 WW points per serving
(depends on pasta portion & oil)