California Pasta Salad – Fresh, Colorful & Flavorful!
Bring sunshine to your table with this California Pasta Salad! Packed with fresh veggies, avocado, juicy tomatoes, and tender pasta tossed in a zesty dressing, it’s the perfect side dish for BBQs, picnics, or weeknight dinners. Light, refreshing, and full of flavor – a summer salad everyone will love!
Equipment
- Large pot
- Colander
- Cutting board & sharp knife
- Large mixing bowl
- Salad tongs or wooden spoons
- Airtight containers
Ingredients
- 12 oz (340 g) rotini or fusilli pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 red bell pepper, diced
- ½ cup black olives, sliced
- ½ small red onion, finely chopped
- 1 cup cheddar cubes or mozzarella pearls (optional)
- ½ cup Italian dressing (homemade or store-bought)
- 2 tbsp fresh parsley or basil, chopped
- Salt and black pepper, to taste
- Optional Add-ins: grilled chicken, shrimp, chickpeas, avocado, feta, sun-dried tomatoes.
Instructions
- Cook pasta: In a large pot of salted boiling water, cook pasta until al dente. Drain and rinse under cold water.
- Prep vegetables: Dice cucumbers, bell peppers, and onions; halve cherry tomatoes; slice olives.
- Mix salad: In a large bowl, combine cooled pasta, vegetables, and cheese (if using).
- Dress it: Pour in most of the Italian dressing and toss until evenly coated.
- Chill: Cover and refrigerate for at least 30 minutes.
- Finish & serve: Before serving, add the remaining dressing, fresh herbs, and season with salt and pepper. Toss again and enjoy!
Notes
- For make-ahead prep, reserve some dressing to stir in before serving.
- Customize easily with different veggies, cheeses, or proteins.
- For a healthier twist, use whole wheat or chickpea pasta and a Greek yogurt-based dressing.
- Best enjoyed within 3–4 days, stored in an airtight container in the refrigerator.
- Not freezer-friendly—fresh is best!