California Pasta Salad – Fresh, Flavorful and Healthy

Looking for a vibrant, nutritious, and refreshing pasta salad that’s perfect for lunch, picnics, or potlucks? This California Pasta Salad 🥗🍅🥑 combines tender pasta with crisp vegetables, creamy dressing, and a burst of citrusy flavor. It’s light, healthy, and packed with textures that make every bite irresistible.

Whether you’re meal prepping for the week or serving it at a family gathering, this salad is versatile, easy to make, and full of fresh, wholesome ingredients.

California Pasta Salad

California Pasta Salad 🥗🍅🥑 is a fresh, colorful, and healthy pasta salad loaded with crisp vegetables, avocado, and a light citrusy dressing — perfect for lunch, picnics, or potlucks!

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 plates

Course: Dinner, Healthy, Lunch

Cuisine: American, California

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

Pasta & Vegetables

• 8 oz pasta (rotini or fusilli) cooked and cooled
• 1 cup cherry tomatoes halved
• 1 cup bell peppers diced
• 1 cup corn kernels fresh, canned, or frozen
• 1 avocado diced, added before serving
• 1/4 cup red onion finely diced
• 2 tbsp fresh cilantro or parsley chopped, for garnish

Dressing

• 3 tbsp olive oil
• 1 tbsp lemon juice fresh
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/8 tsp black pepper

Equipment

• Large mixing bowl
• Whisk
• Knife and cutting board
• Measuring cups and spoons
• Colander

Method

 

1. Cook pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
2. Prepare vegetables: halve cherry tomatoes, dice bell peppers, finely chop red onion, and drain corn if using canned.
3. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic powder, salt, and pepper until emulsified.
4. In a large mixing bowl, combine cooked pasta, vegetables, and corn. Pour dressing over and toss gently to coat.
5. Fold in diced avocado just before serving. Garnish with chopped cilantro or parsley and serve chilled or at room temperature.

Notes

This California Pasta Salad is perfect for healthy lunches, picnics, or potlucks. Store in an airtight container in the fridge for up to 3 days. Add grilled chicken or shrimp for extra protein.

Why You’ll Love This Salad

✔ Bright and colorful – a mix of red peppers, corn, avocado, and cherry tomatoes make it visually appealing.
✔ Healthy & nutritious – whole-grain or gluten-free pasta options available, loaded with vegetables.
✔ Easy to make ahead – flavors meld beautifully when chilled.
✔ Customizable – add protein like grilled chicken, shrimp, or chickpeas.
✔ Kid-friendly – mild, creamy dressing appeals to all ages.

Ingredients You’ll Need

• Pasta – rotini, fusilli, or any short pasta that holds dressing well.
• Cherry tomatoes – halved for bursts of sweetness.
• Bell peppers – diced, for crunch and color.
• Corn kernels – adds sweetness and texture (fresh, canned, or frozen).
• Avocado – diced, added just before serving for creaminess.
• Red onion – finely diced for a mild bite.
• Cilantro or parsley – fresh, chopped for garnish.
• Dressing: olive oil, lemon juice, Dijon mustard, honey or maple syrup, garlic powder, salt, and pepper.

Step-by-Step Instructions

1. Cook the Pasta

Bring a pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking and cool the pasta for salad.

2. Prepare the Vegetables

While pasta cooks, dice bell peppers, halve cherry tomatoes, and finely chop red onion. Drain corn if using canned.

3. Make the Dressing

In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic powder, salt, and pepper until emulsified. Taste and adjust seasoning as needed.

4. Combine Pasta and Veggies

In a large mixing bowl, combine cooked pasta, vegetables, and corn. Pour dressing over the top and toss gently to coat evenly.

5. Add Avocado & Garnish

Just before serving, fold in diced avocado and sprinkle with chopped cilantro or parsley. Serve chilled or at room temperature.

Tips & Variations

💡 Make it vegan: Skip honey or replace with maple syrup.
💡 Add protein: Grilled chicken, shrimp, or chickpeas turn this into a complete meal.
💡 Extra crunch: Toasted nuts or seeds on top give a delightful texture.
💡 Meal prep: Keep avocado separate until serving to prevent browning.

Storage

• Refrigeration: Store in an airtight container for up to 3 days.
• Avoid avocado ahead: Add just before serving for the freshest taste.

FAQs

Q: Can I use gluten-free pasta?
Yes! Gluten-free pasta works perfectly; just cook according to package instructions.

Q: Can this salad be served warm?
It’s best served chilled or at room temperature for optimal flavor and texture.

Q: Can I make it a day ahead?
Yes, except for avocado, which should be added before serving.

Q: Can I add cheese?
Feta or shredded mozzarella pairs beautifully with this salad.

Why This Recipe Works

The combination of crisp vegetables, creamy avocado, and light citrusy dressing creates a balanced, flavorful salad. It’s versatile, colorful, and keeps well, making it ideal for healthy lunches, picnics, or potlucks.