California Pasta Salad 

Celebrate the vibrant flavors of summer with this California Pasta Salad a refreshing and colorful dish perfect for picnics, potlucks, or a light dinner. Combining crisp vegetables, al dente pasta, and a tangy Italian dressing, this salad is both nutritious and easy to prepare. With its bright colors and bold flavors, it's sure to be a crowd-pleaser at any gathering.

 Full Recipe:

 Ingredients

For the Pasta Salad:

• 14 oz (400g) bow tie (farfalle) pasta

• 7 oz (200g) cherry tomatoes, halved

• 1 medium cucumber, diced

• ½ large green bell pepper, diced

• ½ large red bell pepper, diced

• ½ small red onion, finely chopped

• 1 small can (approximately 3.5 oz or 100g) sliced black olives, drained

For the Zesty Italian Dressing:

• 1 cup zesty Italian salad dressing

• 3 tablespoons grated Parmesan cheese

 Directions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the bow tie pasta and cook until al dente. Drain the pasta and rinse it under cold water to halt the cooking process. Set aside.

2. Prepare the Vegetables: While the pasta cools, chop the cherry tomatoes, cucumber, bell peppers, and red onion. Place all the vegetables along with the sliced black olives into a spacious mixing bowl.

3. Whisk the Dressing: In a separate bowl, combine the Italian salad dressing with the grated Parmesan. Whisk until the mixture is smooth and well-blended.

4. Assemble the Salad: Add the cooled pasta to the bowl of fresh vegetables. Pour the zesty dressing over the mixture and toss gently until everything is evenly coated.

5. Chill and Serve: Refrigerate the pasta salad for at least 30 minutes to let the flavors meld. Serve chilled for a refreshing meal.

 Nutritional Information (per serving)

• Calories: Approximately 252 kcal

• Carbohydrates: 45 g

• Protein: 9 g

• Fat: 13 g

  • Saturated Fat: 1 g

• Sodium: 577 mg

• Potassium: 512 mg

• Fiber: 4 g

• Sugar: 9 g

• Vitamin A: 475 IU

• Vitamin C: 35.6 mg

• Calcium: 81 mg

• Iron: 2.1 mg