California Pasta Salad
Bright, vibrant, and packed with fresh flavors, this California Pasta Salad is the ultimate dish for warm weather gatherings or weekday meals. Tender rotini pasta forms the perfect base for a medley of crisp vegetables like cherry tomatoes, red bell peppers, and English cucumber, while creamy avocado, tangy feta cheese, and briny black olives add depth and richness. Tossed in a zesty homemade dressing made from olive oil, red wine vinegar, Dijon mustard, and a hint of honey, this salad boasts a perfect balance of savory, tangy, and slightly sweet notes. Quick to prepare in under 30 minutes and versatile enough to pair with any main dish, this crowd-pleaser is ideal for BBQs, potlucks, or a light lunch. Serve it chilled for a refreshing, California-inspired meal bursting with wholesome goodness and vibrant colors.
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Recipe Information
Ingredients
- 12 oz rotini pasta
- 1.5 cups cherry tomatoes
- 1 English cucumber
- 1 red bell pepper
- 1 red onion
- 0.5 cups black olives, sliced
- 1 avocado
- 0.25 cups parsley, chopped
- 0.5 cups feta cheese, crumbled
- 0.25 cups olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tsp dijon mustard
- 1 tsp honey
- 0.5 tsp garlic powder
- 0.5 tsp dried oregano
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until al dente (about 8-10 minutes). Drain and rinse the pasta under cold water to cool it down. Set aside.
While the pasta is cooking, prepare the vegetables. Slice the cherry tomatoes in half, dice the English cucumber and red bell pepper, thinly slice the red onion, and cube the avocado. Set all vegetables aside.
In a small mixing bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, dijon mustard, honey, garlic powder, dried oregano, salt, and black pepper to create the dressing.
In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, red bell pepper, red onion, black olives, and parsley. Pour the dressing over the mixture and toss gently to ensure everything is evenly coated.
Gently fold in the avocado and feta cheese, being careful not to crush the avocado.
Taste and adjust seasoning if needed, adding extra salt or pepper to preference.
Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Serve chilled and enjoy this refreshing California Pasta Salad!
Nutrition Facts
Calories |
2816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.5 g | 170% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 3540 mg | 154% | |
| Total Carbohydrate | 339.3 g | 123% | |
| Dietary Fiber | 38.6 g | 138% | |
| Total Sugars | 44.3 g | ||
| Protein | 72.2 g | 144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 972 mg | 75% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 3687 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
