I remember making my first California pasta salad on a hot summer day because I wanted something refreshing yet filling so I tossed together some rotini pasta with crisp veggies and a creamy dressing. It turned out so vibrant and flavorful that my friends asked me to bring it to every barbecue afterward.

Since then this easy California pasta salad has been my go-to for potlucks picnics and quick lunches because it’s colorful delicious and so simple to prepare. The mix of crunchy vegetables tender pasta and a creamy dressing makes it a dish that everyone loves.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

Rotini pasta – The perfect shape to hold the dressing and veggies.
Cherry tomatoes – Juicy and sweet adding freshness to every bite.
Cucumber – Crisp and refreshing for extra crunch.
Yellow bell pepper – Bright and slightly sweet to balance flavors.
Red onion – Adds a mild sharpness to the salad.
Parsley – Fresh herb for a burst of color and flavor.
Mayonnaise – The creamy base of the dressing.
Sour cream – Adds tang and smoothness to the dressing.
Lemon juice – Brightens the flavors of the salad.
Garlic powder – Adds a mild savory note to the dressing.
Salt and pepper – To season everything perfectly.
Tools You’ll Need
Large pot – To cook the pasta until tender.
Colander – For draining the pasta.
Mixing bowl – To combine the salad ingredients.
Whisk – To blend the dressing smoothly.
Knife – For chopping the vegetables.

Instructions

Step 1:

I start by cooking the rotini pasta according to the package instructions until al dente then I drain and rinse it under cold water to stop the cooking.

Step 2:

While the pasta cools I chop the cherry tomatoes cucumbers yellow bell pepper and red onion into bite-sized pieces.

Step 3:

In a mixing bowl I whisk together mayonnaise sour cream lemon juice garlic powder salt and pepper until the dressing is smooth and creamy.

Step 4:

I place the cooled pasta in a large bowl then add the chopped vegetables and parsley.

Step 5:

I pour the dressing over the pasta mixture and toss everything gently until it’s evenly coated.

Step 6:

Finally I cover the salad and let it chill in the fridge for at least 30 minutes so the flavors can meld before serving.

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Tips

I sometimes add diced avocado for extra creaminess or shredded chicken to make it a complete meal. You can also swap the mayonnaise for Greek yogurt to make it lighter. For a tangy twist try adding a little Dijon mustard to the dressing.

Ways to Serve

This California pasta salad is perfect as a side dish at barbecues or as a light lunch on its own. It also pairs beautifully with grilled meats seafood or sandwiches making it a versatile addition to any menu.

Frequently Asked Questions

Can I make easy California pasta salad ahead of time?

Yes, it actually tastes better after chilling for a few hours because the flavors blend together beautifully.

How long does California pasta salad last in the fridge?

It can be stored in an airtight container for up to 3 days.

Can I use a different type of pasta?

Absolutely, any short pasta like penne or farfalle works well for this recipe.

See You in the Kitchen

I hope you try this easy California pasta salad because it’s fresh flavorful and perfect for any occasion. Share your version with me because I’d love to know what extras you add to make it your own.

Happy Cooking!