Description
This California Pasta Salad is a vibrant and refreshing dish packed with colorful vegetables and tossed in zesty Italian dressing for the perfect summer side or light meal.
Ingredients
- 14 oz bow tie (farfalle) pasta
- 1 cup zesty Italian salad dressing
- 3 tbsp grated Parmesan cheese
- 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 (3.5 oz) sliced black olives, drained
Instructions
1. Cook the bow tie pasta in salted boiling water until al dente. Drain and rinse under cold water to cool completely.
2. In a large mixing bowl, combine the cherry tomatoes, cucumber, green bell pepper, red bell pepper, red onion, and black olives.
3. In a separate small bowl, whisk together the Italian dressing and grated Parmesan cheese until smooth and well combined.
4. Add the cooled pasta to the bowl with the vegetables.
5. Pour the dressing over the pasta mixture and toss gently until everything is evenly coated.
6. Cover and chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Notes
For best flavor, prepare the salad a few hours ahead of time and refrigerate until ready to serve.
You can add grilled chicken, salami, or chickpeas for extra protein.
If making ahead, reserve a few tablespoons of dressing to stir in just before serving to refresh the salad.