California Pasta Salad
A light and tangy pasta salad featuring bow tie pasta, fresh vegetables, and a zesty dressing, perfect for summer picnics.
Ingredients
Pasta and Dressing
- 14 oz bow tie (farfalle) pasta Cooked until al dente.
- 1 cup zesty Italian salad dressing Can substitute with vinaigrette for a lighter option.
- 3 tbsp grated Parmesan cheese Adds a little fanciness.
Vegetables
- 7 oz cherry tomatoes, halved Substitute with grape tomatoes or chopped Roma if out of season.
- 1 medium cucumber, diced
- ½ large green bell pepper, diced Use whatever colored peppers look good.
- ½ large red bell pepper, diced
- ½ small red onion, finely chopped Optional; can be omitted for kid-friendliness.
- 1 small can sliced black olives, drained 3.5 oz can.
Instructions
Cooking Pasta
- Cook the bow tie pasta in salted boiling water until al dente. Drain and rinse under cold water.
Mixing Ingredients
- In a mixing bowl, combine chopped cherry tomatoes, cucumber, bell peppers, red onion, and black olives.
- In another bowl, whisk together the Italian dressing and grated Parmesan until smooth.
- Add the cooled pasta to the vegetables and pour the dressing over the top; toss gently to coat.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
Chill the pasta for a better texture. If the dressing seems shy, add a splash more but not too much. Stir halfway through chilling for better flavor distribution. This salad can be made ahead of time but is best consumed within 3–4 days of preparation.