Capture the taste of sunshine in a bowl with this vibrant California Picnic Pasta Salad! It’s the ultimate crowd-pleaser, bursting with fresh tomatoes, creamy avocado, zesty banana peppers, and a tangy vinaigrette that ties it all together. Whether you’re heading to a potluck, a beach picnic, or just need a quick and satisfying lunch, this easy-to-make salad is your new go-to. It’s naturally vegetarian, easily made vegan, and absolutely packed with flavor.
Ingredients
• For the Salad
• 3 cups / 340g bow-tie pasta, cooked and cooled
• 2 large tomatoes, diced
• 1/2 cup / 60g jarred banana peppers, sliced thin
• 1/2 red onion, finely diced
• 1/2 cup / 65g sliced black olives
• 2 ripe avocados, diced
• For the Zesty Vinaigrette
• 2 tablespoons / 30ml olive oil
• 1 tablespoon / 15ml lemon juice
• 2 teaspoons / 10ml Dijon mustard
• 1 tablespoon / 15ml red wine vinegar
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper to taste
Instructions
1. Cook the bow-tie pasta according to package directions. Drain and rinse with cold water to cool it down quickly and prevent sticking. Set aside.
2. In a large salad bowl, combine the cooked pasta, diced tomatoes, sliced banana peppers, red onion, and black olives.
3. In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, red wine vinegar, dried basil, and dried oregano. Season with salt and pepper to taste.
4. Pour the vinaigrette over the pasta and vegetable mixture. Toss gently until everything is evenly coated.
5. Just before serving, gently fold in the diced avocado to prevent it from browning and becoming mushy.
6. Taste and adjust seasoning if necessary. Serve chilled or at room temperature.
Nutritional Information
• Approximate values per 1 cup serving.
• Serves: 6
• Cost Per Serving: $0.75
• Calories: 290
• Fat: 16g
• Carbohydrates: 32g
• Protein: 7g
• Fiber: 7g
• Sugar: 3g
• Sodium: 316mg
Pro Tips
• Pro-Tips for the Perfect Pasta Salad
• Rinse the pasta in cold water after cooking to stop the cooking process and prevent it from clumping together.
• Add the diced avocado just before serving to keep it from browning and maintain its creamy texture.
• For a flavor boost, let the salad marinate in the dressing (without the avocado) for at least 30 minutes in the refrigerator.
• Add a can of rinsed chickpeas or white beans for an easy protein and fiber boost.
• Swap the bow-tie pasta for rotini, penne, or fusilli – their shapes are great for catching the dressing.
FAQ
Q: How can I add more protein to this vegetarian pasta salad
A: To easily boost the protein, add a can of rinsed and drained chickpeas or white beans (like cannellini). You could also mix in a cup of cooked edamame or some toasted sunflower seeds for extra protein and a satisfying crunch.
Q: Is this California pasta salad recipe vegan
A: Yes, this recipe is naturally vegan as written. All the ingredients for the salad and the zesty vinaigrette are plant-based. Most commercial Dijon mustards are vegan, but you can double-check the label to be certain.
Q: Can I make this vegetarian pasta salad ahead of time
A: Absolutely. For the best results, you can combine the cooked pasta, vegetables (except the avocado), and the vinaigrette up to 24 hours in advance and store it in the refrigerator. This allows the flavors to meld. Simply fold in the fresh, diced avocado just before serving to keep it from browning.
Q: How do I make this pasta salad gluten-free
A: Making this recipe gluten-free is very simple. Just swap the bow-tie pasta for your favorite gluten-free pasta. Varieties made from chickpeas, lentils, or brown rice are excellent choices as they hold their shape well in a cold salad.
