California Pasta Salad
Equipment
- 1 Large pot
- 1 colander
- 1 large mixing bowl
- 1 Small bowl
- 1 Whisk
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon or spatula
- 1 set measuring cups
- 1 set measuring spoons
Ingredients
- 12 ounce rotini pasta uncooked
- 1 tablespoon salt for pasta water
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1 cup broccoli florets small
- 1 cup red bell pepper diced
- 1/2 cup red onion finely diced
- 1/2 cup black olives sliced
- 1/2 cup carrots shredded
- 1 avocado diced
- 1/2 cup feta cheese crumbled
- 1/4 cup fresh parsley chopped
- 1/4 cup olive oil extra-virgin
- 3 tablespoon red wine vinegar
- 1 tablespoon lemon juice fresh
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon garlic minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper ground
Instructions
- Bring a large pot of water to a boil and season with 1 tablespoon of salt.
- Add rotini pasta and cook according to package directions until al dente.
- Drain pasta in a colander and rinse under cold water until completely cooled.
- Let the pasta drain well and transfer it to a large mixing bowl.
- Add cherry tomatoes, cucumber, broccoli florets, red bell pepper, red onion, black olives, and shredded carrots to the bowl with the pasta.
- In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, minced garlic, dried oregano, salt, and black pepper until emulsified.
- Pour the dressing over the pasta and vegetables and toss gently until everything is evenly coated.
- Cover the bowl and refrigerate the salad for at least 1 hour to allow flavors to meld.
- Just before serving, add diced avocado, crumbled feta cheese, and chopped fresh parsley to the salad.
- Toss gently to combine, taste, and adjust seasoning with additional salt and pepper if needed.
Notes
For best results, ensure the pasta is fully cooled and well-drained so the dressing clings instead of watering down, and chill long enough for the flavors to develop but add avocado and feta at the end so they stay fresh and intact. You can easily customize this salad by swapping vegetables (such as adding corn or artichoke hearts), using a different cheese like mozzarella or goat cheese, or adding protein such as grilled chicken or chickpeas for a heartier meal. If making ahead, keep a bit of extra dressing to refresh the salad just before serving, since pasta absorbs dressing over time. Store leftovers tightly covered in the refrigerator and consume within 2–3 days, adding fresh herbs or a squeeze of lemon to brighten the flavor when serving again.
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