California Spaghetti Salad is a refreshing, vegan, and pantry-friendly recipe; it's also a fantastic way to use up any leftover spaghetti you might have from the day before. This salad uses fresh and crisp, California-inspired ingredients such as tomatoes, cucumbers, bell peppers, olives, and avocados, tossed in homemade vegan basil pesto, making this easy salad the ultimate side dish. Try out this recipe for your next summer BBQ, along with Turkey Steaks or Pork Tenderloin to add to the grill and impress your guests.
How long does California Spaghetti Salad last in the fridge?
This salad will last up to three days, covered in the fridge.
What is spaghetti salad made of?
This spaghetti salad uses cherry tomatoes, cucumbers, bell peppers, red onion, kalamata olives, and avocado tossed in a vegan basil pesto. The pesto contains basil, pine nuts, garlic, nutritional yeast, olive oil, lemon juice, salt, and pepper.
How many calories is California Spaghetti Salad?
There are 570 calories is each serving for this recipe.
How many carbs does California Spaghetti Salad have?
There are 65 grams of carbs in each portion of spaghetti salad.
Ingredients
1 cup tightly packed Basil Leaves
1/4 cup Pine Nuts, toasted
1 clove Garlic, crushed
1/4 cup Olive Oil
2 teaspoons Nutritional Yeast
1 tablespoon fresh Lemon Juice
1 pinch of Sea Salt
A pinch of freshly Ground Black Pepper
1/2 pound Spaghetti, broken into 1 inch long pieces
24 Cherry Tomatoes, cut in half
1 large Cucumber, diced
1 Yellow Bell Pepper, deseeded, diced
1 Red Bell Pepper, deseeded, diced
1 small Red Onion, diced
24 Kalamata Olives, pitted, cut in half
1 ripe Avocado, diced
Instructions
Place all the ingredients into a small food processor or blender, blend at high speed scraping down the sides with a spatula if needed, until the pesto is smooth.
Season with more salt and pepper if needed, and set the pesto aside until ready.
Bring a large pot of water to a boil on the stovetop and cook the spaghetti according to the package instructions.
Drain the pasta into a colander allowing to pasta to cool for 5 minutes before transferring spaghetti into a mixing bowl, place the pasta into the fridge to further chill for 15 minutes.
Remove the pasta from the fridge, adding the vegetables and pesto to the bowl.
Toss everything together, serve chilled right away or cover and keep chilled in the fridge until ready to use.
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