California Pasta Salad Veggies (Printer-Friendly)
Bow tie pasta, fresh veggies, and zesty Italian dressing tossed together for easy, flavorful summer gatherings.
# What You’ll Need to Cook:
→ Salad
01 -
450 g farfalle (bow tie) pasta
02 -
280 g cherry tomatoes, sliced
03 -
1 medium zucchini, diced
04 -
1 large cucumber, diced
05 -
1 green bell pepper, diced
06 -
1 red bell pepper, diced
07 -
1 small red onion, diced
08 -
120 g sliced black olives, drained
→ Dressing
09 -
475 ml zesty Italian salad dressing
10 -
25 g grated Parmesan cheese
11 -
1 teaspoon paprika
12 -
0.5 teaspoon celery seed
13 -
0.25 teaspoon garlic powder
# Steps to Prepare:
01 -
Bring a large pot of salted water to a boil, add the farfalle pasta, and cook until al dente. Drain and rinse the pasta thoroughly with cold water to stop the cooking process.
02 -
Dice the zucchini, cucumber, green bell pepper, red bell pepper, and red onion. Slice the cherry tomatoes in half and drain the black olives.
03 -
Place the cooled pasta in a large mixing bowl. Add the prepared vegetables and olives to the pasta. Toss gently to combine.
04 -
In a separate medium bowl, whisk together the zesty Italian dressing, grated Parmesan cheese, paprika, celery seed, and garlic powder until smooth.
05 -
Pour the prepared dressing over the pasta and vegetables. Toss gently until all ingredients are evenly coated.
06 -
Cover the salad and refrigerate for at least 4 hours or overnight to allow flavors to develop. Serve chilled.
# Extra Cooking Tips:
01 -
For best flavor, allow the salad to marinate overnight before serving.