California Pasta Salad
A vibrant and refreshing pasta salad packed with crisp vegetables and a zesty dressing. Perfect for picnics, potlucks, or a light meal, this easy-to-make dish is a celebration of fresh, wholesome ingredients that brings a taste of sunshine to any occasion.
- Prep Time: 20
- Cook Time: 15
- Total Time: 35
- Yield: 6-8 servings 1x
- Category: Dinner
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
12 ounces rotini pasta (or your favorite bite-sized shape)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red onion, finely chopped
1/2 cup black olives, sliced
1/2 cup bell pepper, chopped (any color)
1/4 cup fresh parsley, chopped
For the Dressing:
1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt and freshly ground black pepper to taste
Instructions
Cook pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process; set aside.
In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, black olives, bell pepper, and parsley.
In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, garlic powder, salt, and pepper for the dressing.
Pour the dressing over the pasta and vegetable mixture.
Toss gently to combine all ingredients evenly.
Chill for at least 30 minutes before serving to allow flavors to meld. Adjust seasoning as needed.
Notes
To mellow the bite of the red onion, soak it in cold water for 10 minutes before adding it to the salad. You can substitute other fresh herbs like basil or dill for parsley. Feel free to add other vegetables like shredded carrots or corn. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 7g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 2.5g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
Find it online: https://paulakitchen.com/california-pasta-salad/