Easy California Pasta Salad – Fresh, Colorful & Delicious
This Easy California Pasta Salad is the perfect side dish for picnics, BBQs, or weeknight dinners! Packed with fresh veggies, tender pasta, cheese, and a zesty dressing, it’s light, colorful, and bursting with flavor. A crowd-pleasing salad you’ll want to make all summer long!
Equipment
- Large mixing bowl
- Cutting board & chef’s knife
- Measuring cups & spoons
- Pasta strainer
- Salad tongs or large spoon
- Airtight storage container (for make-ahead)
Ingredients
- 12 oz rotini, penne, or farfalle pasta
- 1 cup cherry tomatoes, halved
- 1 cup diced cucumbers
- 1 cup diced bell peppers (mixed colors)
- 1 cup corn kernels (fresh or frozen, thawed)
- 1 avocado, diced (added just before serving)
- 1/2 cup feta, mozzarella, or cheddar cheese (optional)
- 1 cup cooked protein: grilled chicken, shrimp, tofu, or beans (optional)
- 3 tbsp olive oil
- 2 tbsp lemon juice or red wine vinegar
- 1 tsp garlic powder
- Salt & pepper, to taste
- 2 tbsp fresh parsley or basil, chopped
Optional Flavor Variations:
- Kalamata olives, sun-dried tomatoes, lime-cilantro dressing, black beans, chickpeas
Instructions
- Cook Pasta: Boil pasta according to package directions until al dente. Drain and rinse under cold water.
- Prep Vegetables: Wash and chop tomatoes, cucumbers, bell peppers, corn, and avocado (add avocado last to prevent browning).
- Cook Protein (Optional): Grill or sauté chicken, shrimp, or tofu; cool before adding.
- Combine Ingredients: In a large mixing bowl, combine pasta, vegetables, protein, and cheese.
- Make Dressing: Whisk olive oil, lemon juice or vinegar, garlic powder, salt, and pepper. Pour over salad.
- Toss Salad: Gently mix with salad tongs or a spoon until evenly coated.
- Chill: Refrigerate at least 30 minutes for flavors to meld before serving.
Notes
- Extra Flavor: Add fresh herbs like parsley, basil, or cilantro just before serving.
- Make-Ahead Tip: Prepare pasta and vegetables separately; combine with dressing just before serving for maximum freshness.
- Storage: Store in an airtight container in the fridge for 3–4 days; add avocado last to prevent browning.
- Variations: Try Mediterranean (olives, feta, sun-dried tomatoes), Southwest (corn, black beans, lime-cilantro), or vegan (omit cheese, add chickpeas/tempeh).
- Creamy Dressing Option: Use Greek yogurt or light mayo instead of vinaigrette for a richer salad.