This California Veggie Pasta Salad is bursting with fresh, vibrant flavors and colors. Its not just a recipe, its a celebration of simple, wholesome ingredients! Picture this: crisp vegetables, perfectly cooked pasta, and a tangy dressing that ties everything together. It's quick, easy, and unbelievably delicious, making it the perfect dish for potlucks, barbecues, or a light and refreshing lunch. One of my friends made this salad for a summer picnic, and honestly, it was the star of the show. Everyone asked for the recipe!
What I love most about this salad is how versatile it is. You can easily customize it with your favorite vegetables or add-ins. Feel free to swap out ingredients based on what you have on hand or what's in season. Get creative and make it your own! Its like a blank canvas for culinary expression. I've even added grilled corn and black beans for a Southwestern twist, and it was awesome!
If you're looking for a simple, satisfying, and healthy dish that's sure to impress, look no further. This California Veggie Pasta Salad is it! Whether you're a seasoned cook or a kitchen newbie, this recipe is foolproof and guaranteed to be a hit. Plus, its a great way to sneak in some extra veggies into your diet. What does this mean for you? More nutrients, more flavor, and more reasons to smile! Its great for kids too, that are picky eaters, that is a great way to sneak veggies in!
Required Equipments
- Large Bowl
- Whisk
- Cutting Board
- Knife
- Large Pot
- Colander
California Veggie Pasta Salad: Frequently Asked Questions
California Veggie Pasta Salad
Brighten up your table with this California Veggie Pasta Salad! This simple, colorful salad is packed with fresh vegetables and a zesty dressing, making it perfect for any occasion.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Cook the pasta according to package directions: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, usually around 8-10 minutes. Nobody likes mushy pasta, so check it often! Drain the pasta in a colander and rinse with cold water to stop the cooking process. This is key to keeping it from sticking together.
- Prepare the vegetables: While the pasta is cooking, wash and chop all the vegetables. Dice the bell peppers, cucumber, and red onion into small, bite-sized pieces. Halve the cherry tomatoes. Slice the olives. If you're using broccoli or cauliflower florets, blanch them in boiling water for 2-3 minutes, then immediately transfer them to an ice bath to preserve their color and crunch. Nobody wants soggy veggies!
- Make the dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey (or maple syrup), garlic, salt, and pepper. Whisk until well combined. Taste and adjust seasonings as needed. I sometimes add a pinch of red pepper flakes for a little kick! I think it adds a lot more flavor.
- Combine ingredients: In a large bowl, combine the cooked pasta, chopped vegetables, and olives. Pour the dressing over the pasta and vegetables. Toss gently to coat everything evenly. Be careful not to overmix, or the vegetables might get bruised and sad looking.
- Chill the salad: Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld together. The longer it sits, the better it tastes!
- Serve: Before serving, give the pasta salad another gentle toss. Garnish with fresh basil or parsley, if desired. Serve chilled and enjoy! I like to add a sprinkle of feta cheese right before serving – it adds a nice salty touch. This is one of my favourite things to eat.
📝 Notes
- Add feta cheese for a salty touch.
- For a spicier kick, add a pinch of red pepper flakes to the dressing.
🍎 Nutrition
Calories: 350 kcal
Protein: 8 g
Fat: 18 g
Carbohydrates: 45 g
Fiber: 4 g
Calcium: 50 mg
