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California Pasta Salad

California Pasta Salad Recipe

This California pasta salad is a refreshing summer recipe packed with crisp veggies and tossed in a zesty Italian dressing. Perfect for a potluck, summer barbecue, or a quick lunch, this healthy meal is vegan, vegetarian, and weight watchers-friendly. Enjoy it as a light meal or a flavorful side dish at any gathering.
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Prep Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Calories: 123
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 1 cup zesty Italian salad dressing
  • 3 tablespoons grated Parmesan cheese
  • 14 oz bow tie (farfalle) pasta
  • 7 oz cherry tomatoes, halved
  • 1 medium cucumber, diced
  • ½ large green bell pepper, diced
  • ½ large red bell pepper, diced
  • ½ small red onion, finely chopped
  • 1 small can (approximately 3.5 oz) sliced black olives, drained

Equipment

  • Large pot
  • mixing bowl

Method
 

Instructions
  1. Cook the Pasta:Bring a large pot of salted water to a boil. Add the bow tie pasta and cook until al dente. Drain the pasta and rinse it under cold water to halt the cooking process. Set aside.
  2. Prepare the Veggies:While the pasta cools, chop the cherry tomatoes, cucumber, bell peppers, and red onion. Place all the vegetables along with the sliced black olives into a spacious mixing bowl.
  3. Whisk the Dressing:In a separate bowl, combine the Italian salad dressing with the grated Parmesan. Whisk until the mixture is smooth and well-blended.
  4. Assemble the Salad:Add the cooled pasta to the bowl of fresh vegetables. Pour the zesty dressing over the mixture and toss gently until everything is evenly coated.
  5. Chill and Serve:Refrigerate the pasta salad for at least 30 minutes to let the flavors meld. Serve chilled for a refreshing dinner that’s as satisfying as it is delicious.