California Pasta Salad

I first made this California pasta salad on a sunny afternoon when I was craving something cool and vibrant after a long walk by the beach and because I had a basket of leftover vegetables from the weekend farmers market and a mango that was just beginning to soften I figured it was the perfect time to put everything into a bowl and see what came of it and after the first bite I knew it was a keeper.

Since then I’ve been making it for potlucks and family dinners and summer picnics because everyone loves the colorful mix of crunchy cucumbers sweet mangoes and juicy tomatoes all tossed with pasta and a zesty dressing and not only is it incredibly fresh and flavorful but it’s also a breeze to throw together.

Ingredients

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

• Rotini pasta – Holds the dressing well and adds a nice chewy base to the salad
• Cherry tomatoes – Juicy and sweet for a fresh pop of flavor
• Cucumber – Adds a cool crunch and refreshing bite
• Red onion – Brings a sharp, tangy contrast to balance the sweetness
• Mango – Adds a tropical, juicy sweetness that pairs beautifully with savory ingredients
• Black olives – For a briny kick that complements the sweet elements
• Fresh parsley – Offers a burst of herbaceous freshness
• Sharp cheddar cheese – Cubed for a creamy and rich bite throughout
• Italian dressing – Brings all the ingredients together with zest and tang

Tools You’ll Need

• Large pot – For boiling the pasta to al dente perfection
• Colander – To drain the pasta quickly and help it cool down
• Cutting board & knife – For chopping up all the fresh vegetables and cheese
• Mixing bowl – To toss all the ingredients together evenly
• Wooden spoon or salad tongs – Helps combine everything gently without crushing the pasta

Instructions

Step 1:

I start by boiling a large pot of water with a bit of salt then I cook the rotini pasta until it’s just al dente and drain it thoroughly and I like to run it under cold water to stop the cooking and help it cool quickly.

Step 2:

While the pasta cools I prep the vegetables by chopping the cherry tomatoes in half dicing the mango cubing the cheddar and slicing the cucumber and red onion into bite-sized pieces.

Step 3:

I grab a large mixing bowl and combine the cooked pasta with all the prepped vegetables cheese and black olives then I toss in a handful of fresh chopped parsley for that pop of color and freshness.

Step 4:

I pour in the Italian dressing and gently toss everything together making sure the pasta and veggies are evenly coated then I let it chill in the fridge for at least 30 minutes so the flavors can mingle.

Step 5:

Just before serving I give it one last gentle toss and sometimes I add a little more dressing if it’s soaked in too much while chilling.

Tips

If you want to mix things up I suggest adding grilled chicken or chickpeas for a protein boost and sometimes I use feta instead of cheddar for a tangy twist and if you’re making it ahead don’t add the dressing until just before serving to keep everything fresh and crisp.

Ways to Serve

This pasta salad is perfect as a side dish for BBQs or summer picnics and I also love serving it with grilled meats or as a light vegetarian lunch and it travels well so it’s great for potlucks and beach days too.

Frequently Asked Questions

Can I make California pasta salad ahead of time?

Yes and I often do I recommend keeping the dressing separate until you’re ready to serve for the freshest taste.

What dressing is best for California pasta salad?

I use Italian dressing but a lemon vinaigrette or balsamic-based one works wonderfully too.

Can I make California pasta salad vegan?

Absolutely just skip the cheese or replace it with a plant-based alternative.

See You in the Kitchen

I hope you give this California pasta salad a go! It’s become one of my warm-weather staples and I’d love to hear what you think or how you make it your own. Leave me a comment or snap a photo and tag me if you try it!

Happy Cooking!

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