California Pasta Salad is one of those dishes that instantly makes any meal feel complete. It’s light yet satisfying, full of colorful vegetables, tender pasta, and a tangy dressing that ties it all together. Whether it’s a picnic, barbecue, or simple weekday lunch, this salad always disappears first.
The first time I made this salad, it was for a neighborhood cookout. I wanted something quick but full of flavor — something that looked like summer in a bowl. A mix of rotini pasta, cherry tomatoes, and crunchy veggies did the trick. The secret? A zesty Italian dressing that soaks into the pasta just enough to make every bite pop. It’s now a regular on our table right beside my Cranberry Apple Coleslaw and Loaded Cornbread Casserole.
California Pasta Salad
Ingredients
Equipment
Method
- Boil the pasta in salted water until al dente. Drain and rinse under cold water to stop the cooking process.
- Chop tomatoes, cucumber, peppers, onion, and broccoli. Keep everything bite-sized for easy eating.
- In a small bowl, whisk together Italian dressing, Parmesan, garlic powder, salt, and pepper.
- In a large bowl, toss the cooked pasta with the chopped vegetables, cheese, and olives. Pour the dressing over and toss until evenly coated.
- Refrigerate for at least 30 minutes before serving to let the flavors blend.
Nutrition
Notes
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Why You’ll Love California Pasta Salad
This pasta salad is simple to make, easy to customize, and packed with texture and flavor. The veggies stay crisp, the pasta stays tender, and the dressing keeps it tangy and refreshing — no mayo required!
If you love colorful, fresh dishes like my Cabbage Detox Soup or Cranberry Apple Coleslaw, this one will quickly become a favorite for any season.
Ingredients You’ll Need
For the Salad:
- 12 oz rotini pasta (or any short pasta)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 red bell pepper, chopped
- ½ red onion, finely sliced
- 1 cup broccoli florets (lightly blanched)
- ½ cup black olives, sliced
- ½ cup shredded cheddar or mozzarella cheese
For the Dressing:
- ¾ cup Italian dressing (store-bought or homemade)
- 1 tablespoon grated Parmesan cheese
- ½ teaspoon garlic powder
- Salt and black pepper to taste
If you love make-ahead dishes with tons of fresh flavor, you’ll also adore my Cranberry Orange Walnut Bread same homemade charm, totally different mood.
How to Make California Pasta Salad
Step 1: Cook the Pasta
Boil the pasta in salted water until al dente. Drain and rinse under cold water to stop the cooking process.
Step 2: Prep the Veggies
Chop tomatoes, cucumber, peppers, onion, and broccoli. Keep everything bite-sized for easy eating.
Step 3: Mix the Dressing
In a small bowl, whisk together Italian dressing, Parmesan, garlic powder, salt, and pepper.
Step 4: Combine Everything
In a large bowl, toss the cooked pasta with the chopped vegetables, cheese, and olives. Pour the dressing over and toss until evenly coated.
Step 5: Chill and Serve
Refrigerate for at least 30 minutes before serving to let the flavors blend.
If you enjoy recipes that can feed a crowd, this one’s every bit as easy and crowd-pleasing as my Toffee Chocolate Chip Cheeseball.
Tips for the Perfect Pasta Salad
- Rinse the pasta: This keeps it from sticking and cools it quickly.
- Use colorful veggies: It’s called “California” for a reason — bright and fresh!
- Chill before serving: The flavors get better after a short rest.
- Add the dressing gradually: You can always add more, but you can’t take it out.
Those same make-ahead tricks make my Banana Pudding Poke Cake foolproof every time — simple prep, big flavor payoff.
How to Store
Refrigerate: Store in an airtight container for up to 4 days.
Refresh Before Serving: Toss with a little extra dressing if the pasta absorbs too much.
Make Ahead: Combine pasta and veggies, then add dressing just before serving to keep everything fresh.
Like my Cajun Seafood Alfredo, this dish is perfect for prepping ahead — even better the next day!
Flavor Variations
- Greek Style: Add feta, kalamata olives, and a squeeze of lemon.
- Protein Boost: Mix in grilled chicken, shrimp, or chickpeas.
- Southwest Twist: Add black beans, corn, and a creamy chipotle dressing.
- Cheesy Upgrade: Stir in cubed mozzarella or shredded Parmesan.
If you love versatile recipes that adapt to your fridge, this one’s as flexible as my Hearty Pasta Fagioli Soup.
Frequently Asked Questions
Can I use different pasta?
Yes — penne, bowties, or shells all work great.
Can I use bottled dressing?
Absolutely! Just pick a zesty Italian or balsamic blend.
How long does it stay fresh?
Up to 4 days in the fridge when stored properly.
Can I make it vegan?
Yes just skip the cheese or use your favorite dairy-free alternative.
The Final Bite
This California Pasta Salad is light, tangy, and full of fresh flavor. Every bite delivers a mix of crunchy vegetables, tender pasta, and zesty dressing that makes it irresistible. It’s easy to make, easy to love, and perfect for sharing.
Serve it alongside grilled chicken, sandwiches, or even my Cajun Potato Soup for a balanced, colorful meal.