Description
California Pasta Salad is a vibrant, refreshing dish perfect for warm days and gatherings. It combines al dente rotini pasta with crisp vegetables, savory black olives, sharp cheddar cheese, and a zesty Italian dressing for a flavorful and satisfying salad. Easy to prepare and best served chilled, this salad is a delightful addition to any meal or picnic.
Ingredients
Scale
Pasta
- 12 oz rotini pasta (or your favorite pasta shape)
Vegetables
- 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)
Cheese
- 1/2 cup sharp cheddar cheese (cubed)
Dressing & Seasoning
- 1/2 cup Italian salad dressing
- 1 tbsp fresh parsley (chopped)
- Salt, to taste
- Pepper, to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a rolling boil, then add the rotini pasta. Cook according to package instructions until al dente, about 8-10 minutes, ensuring the pasta is tender but still firm to the bite.
- Drain and cool: Carefully drain the pasta in a colander, then rinse it thoroughly under cold running water to stop the cooking process and cool it down for the salad.
- Combine vegetables and pasta: In a large mixing bowl, add the cooled rotini pasta along with halved cherry tomatoes, diced cucumber, finely chopped red onion, sliced black olives, and chopped bell pepper. Mix gently to blend the ingredients.
- Add cheese: Toss in the cubed sharp cheddar cheese to the pasta and vegetable mixture, distributing it evenly throughout the salad.
- Dress the salad: Pour the Italian salad dressing over the entire mixture, stirring gently but thoroughly until all ingredients are well coated with the dressing.
- Season: Sprinkle salt and pepper to taste, adjusting based on your preference and the seasoning of the dressing.
- Chill: Cover the bowl tightly with plastic wrap and refrigerate the salad for at least 30 minutes to allow flavors to meld and the salad to chill properly.
- Garnish and serve: Just before serving, sprinkle the chopped fresh parsley over the top for a fresh, herbaceous finish and a pop of color.
Notes
- For best results, use rotini or other short pasta shapes that can hold the dressing well.
- Feel free to substitute the Italian dressing with a homemade vinaigrette for a fresher taste.
- This salad can be made a few hours ahead to deepen the flavor but should be served chilled.
- Add protein such as grilled chicken or chickpeas to make it a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
