California Pasta Salad
A colorful and nutritious pasta salad featuring fresh vegetables and a zesty dressing, perfect for gatherings or quick meals.
Ingredients
Pasta and Vegetables
- 8 ounces pasta (preferably rotini or penne) Choose quality pasta that holds dressing well.
- 1 cup cherry tomatoes, halved Adds color and juiciness.
- 1 cup bell pepper, diced (red, yellow, or orange) Adds crunch and sweetness.
- 1 cup cucumber, chopped Provides freshness and hydration.
- 1 cup sweet corn (canned or frozen) Adds natural sweetness.
- 1/2 cup red onion, finely diced Provides a sharp flavor contrast.
- 1/4 cup fresh parsley, chopped Adds a herbal note and color.
For the Dressing
- 1/3 cup olive oil Base for the dressing.
- 1/4 cup red wine vinegar Adds tanginess.
- 1 teaspoon garlic powder For flavor enhancement.
- Salt and pepper to taste Season to your preference.
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a rolling boil.
- Add the pasta and cook according to package instructions (about 8 to 10 minutes) until al dente.
- Drain the pasta in a colander and rinse under cold water to stop the cooking process.
- Allow the pasta to cool completely.
Mixing the Ingredients
- In a mixing bowl, combine the cooled pasta with cherry tomatoes, bell peppers, cucumber, and sweet corn.
- Add finely diced red onion and chopped parsley to the mixture.
Making the Dressing
- In a separate bowl, whisk together olive oil, red wine vinegar, garlic powder, salt, and pepper.
- Vigorously whisk until well-blended and emulsified.
Combining and Chilling
- Pour the dressing over the pasta salad and toss gently to ensure everything is coated.
- Cover the salad and let chill in the refrigerator for at least an hour before serving.
Notes
Cool pasta quickly after cooking to prevent mushiness. Add fresh ingredients like parsley just before serving for best results. This salad can last 3-5 days in the refrigerator.