California Pasta Salad
A fresh and colorful California pasta salad loaded with crisp vegetables and tossed in a zesty Italian dressing—perfect for picnics and summer gatherings.
- Prep Time: 4 hours 25 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 35 minutes
- Yield: 8 servings
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 lb bow tie (farfalle) pasta
- 10 oz cherry tomatoes, sliced
- 1 medium zucchini, diced
- 1 large cucumber, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 small red onion, diced
- 2 small cans sliced black olives
- 1 (16 oz) bottle zesty Italian dressing
- 1/4 cup grated Parmesan cheese
- 1 teaspoon paprika
- 1/2 teaspoon celery seed
- 1/4 teaspoon garlic powder
Instructions
1. Cook pasta in a large pot of salted water until al dente. Drain and rinse with cold water, then drain well.
2. Transfer cooled pasta to a large bowl and add cherry tomatoes, zucchini, cucumber, bell peppers, red onion, and olives. Toss to combine.
3. In a separate bowl, whisk together Italian dressing, Parmesan cheese, paprika, celery seed, and garlic powder.
4. Pour dressing over pasta mixture and toss gently until evenly coated.
5. Cover and refrigerate for at least 4 hours or overnight before serving.
Notes
Chilling the salad enhances flavor and allows the dressing to soak in.
Add grilled chicken or salami for extra protein.
Stir before serving and adjust seasoning if needed.
Store in the refrigerator for up to 3 days.
Find it online: https://cookingwithramsay.com/california-pasta-salad/