How to Make a Delightful California Pasta Salad - 7 Fresh Tips!
A refreshing summer salad featuring fresh vegetables and herbs tossed in a tangy vinaigrette, perfect for any occasion.
Prep
: 10
Total
: 25 minutes
Ingredients
For the Salad
- 1 lb farfalle pasta cooked and cooled
- 2 cups baby spinach chopped
- 1 cup cherry tomatoes halved
- 1 cup sweet corn canned or fresh
- 1 large avocado diced
- 0.5 cup feta cheese crumbled
For the Dressing
- 0.75 cup olive oil
- 0.25 cup lemon juice freshly squeezed
- 2 tablespoons honey
- 2 cloves garlic minced
- 1 teaspoon salt or to taste
- 0.5 teaspoon black pepper freshly ground
Instructions
Preparation Steps
- Cook the pasta according to package instructions, then rinse with cold water and set aside.
- In a bowl, whisk together the olive oil, lemon juice, honey, minced garlic, salt, and pepper to make the dressing.
- Combine cooked pasta, spinach, cherry tomatoes, corn, and avocado in a large salad bowl.
- Pour the dressing over the salad ingredients and toss gently to combine.
- Sprinkle crumbled feta cheese on top before serving.
Notes
This pasta salad is best served cold. Prepare the salad a few hours ahead of time for the best flavor, and store any leftovers in an airtight container in the refrigerator for up to 3 days.