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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
Cook Time 10 minutes
Total Time 25 minutes
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.