Description
A fresh and colorful California pasta salad packed with crisp vegetables and tossed in a zesty Italian dressing—perfect for barbecues, picnics, and gatherings.
Ingredients
- 1 pound bow tie (farfalle) pasta
- 10 ounces cherry tomatoes, sliced
- 1 medium zucchini, diced
- 1 large cucumber, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 small red onion, diced
- 2 small cans sliced black olives
- For the dressing:
- 1 bottle (16 ounces) zesty Italian salad dressing
- 1/4 cup grated Parmesan cheese
- 1 teaspoon paprika
- 1/2 teaspoon celery seed
- 1/4 teaspoon garlic powder
Instructions
1. Cook pasta in a large pot of salted water until al dente.
2. Drain and rinse pasta under cold water, then drain well.
3. Transfer cooled pasta to a large bowl and add all diced vegetables and olives.
4. In a separate bowl, whisk together Italian dressing, Parmesan cheese, paprika, celery seed, and garlic powder.
5. Pour dressing over pasta mixture and toss gently to combine.
6. Cover and refrigerate for at least 4 hours or overnight before serving.
7. Serve chilled and enjoy.
Notes
Chilling the salad allows flavors to fully develop and improves taste.
You can customize by adding proteins like grilled chicken or salami.
If making ahead, reserve a bit of dressing to refresh before serving if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg