California Pasta Salad with Avocado and Tomatoes Recipe

California Pasta Salad is a great make ahead side dish, and loaded with avocado, tomatoes, basil, & a bright fresh balsamic vinaigrette. This is a fantastic summer pasta recipe to enjoy at your next gathering – it makes a great addition to the potluck table!

This delicious pasta salad is packed with in-season vegetables and great for an appetizer, a light lunch, or a side dish with anything off the grill. I love the creamy avocado in this salad, which makes each bite super luxurious! 

There’s nothing better than a big batch of pasta salad for a cookout and BBQ ! Whether I’m hosting or heading over to a friend’s place, I always try to make something that I can cook ahead of time. That way I get myself ready day-of, and grab the dish on my way out the door.

This California pasta salad takes about 20 minutes to make, and is so much more impressive than a store-bought salad. I first had a salad like this at a potluck when I lived in Los Angeles, and it was the perfect summer food!  It had local avocados and summer ripe tomatoes and basil, for a super simple and elegant dish. 

This California Pasta Salad Recipe Is:

• Bright
• Creamy
• Tangy
• Vibrant
• Loaded with Flavor
• Colorful
• Vegetarian, vegan, and can be made gluten free by using GF pasta

Make Ahead Pasta Salad Recipes for the Win!

You can assemble most of this pasta salad recipe ahead of time for a party, potluck, or gathering. Making this recipe in advance allows you to skip any cooking or prep on the day-of. This is a great recipe to entertain with, or bring to an event. You can cook the pasta, add some of the vegetables, and add the dressing and cover and refrigerate overnight. 

Right before serving, add the avocado and basil, those should be added right before serving to prevent them from browning. I like to add a little extra balsamic vinegar too before serving for extra flavor. A crowd-pleaser that everyone is sure to love! Check out my other make ahead meals too.

What’s In This California Avocado Pasta Salad Recipe?

See the recipe card below for full ingredient amounts and recipe instructions!

• Avocado, Tomatoes, Bell Pepper, Basil

• Rotini Pasta: I used rotini for a fun twist, but you can use any pasta of your choice. Use a certified gluten free pasta if needed.
• Aged Balsamic Vinegar: I use aged balsamic vinegar because it has a really great flavor and a thick consistency perfect for drizzling on this recipe!
• Italian Seasoning Blend: usually has thyme, basil, rosemary, parsley, etc. I love this bright and flavorful Italian season mix which brings this amazing dish to life.
• Extra virgin olive oil
• Sea salt and black pepper

How Do I Make this Avocado Tomato Pasta Salad?

1. Boil a large pot of water, and cook pasta according to package instructions. Drain and rinse noodles under cold water to stop them cooking. Place drained cooled noodles into a large mixing bowl.
2. Dice the bell peppers and tomatoes.  Add the veggies to the bowl with the pasta.  
3. Add all dressing ingredients to a mason jar, and shake well to combine.
4. Pour the dressing over the pasta and veggies, and toss well to coat. Taste, and season with Salt and Pepper if needed! 
5. If serving now, top the salad with the cubed avocado and fresh basil.  If serving later, follow steps 1-4, cover and refrigerate, and add the basil and fresh avocado right before serving, with an extra 1/2 teaspoon balsamic vinegar for taste!

Eat Seasonal with This California Vegetable Pasta Salad Recipe

This California vegetable pasta salad is a great way to get in some seasonal fresh produce!  Summer time means fresh garden tomatoes, basil, and bell peppers.

Combine all these amazing fresh ingredients into this tasty and delicious summer bbq pasta salad. And add in some fresh chopped garlic for a little extra freshness and taste of summer!

Pasta Salad Recipes For Your Next BBQ

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California Pasta Salad with Avocado and Tomatoes

Kelly Jensen

California Pasta Salad is a great make ahead side dish, and loaded with avocado, tomatoes, basil, & a bright fresh balsamic vinaigrette. This is a fantastic summer pasta recipe to enjoy at your next gathering – it makes a great addition to the potluck table!

5 from 4 votes

Print Recipe Pin Share Tweet

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Appetizer, Pasta, Salad, Side Dish

Cuisine American

Servings 12 servings

Calories 329 kcal

Equipment

• Mixing Bowl

Ingredients

  

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For the Pasta Salad

• 16 ounces rotini pasta Gluten Free
• 2 cups cherry tomatoes diced
• 1 bell pepper
• 1 cup Balsamic Vinaigrette dressing recipe below
• 2 large avocado cubed into 1 inch pieces
• 1 cup fresh basil chopped

For the Balsamic Vinaigrette Dressing

• 1/3 cup olive oil
• 1/3 cup sunflower oil
• 1/2 cup balsamic vinegar
• 1 tablespoons sugar
• 1 teaspoon Italian seasoning spice blend of thyme, rosemary, parsley, oregano, garlic
• 2 cloves garlic pressed or finely minced
• 1/4 teaspoon Sea Salt

Cook ModePrevent your screen from going dark

Instructions

 

• Boil a large pot of water, and cook pasta according to package instructions. Drain and rinse noodles under cold water to stop them cooking. Place drained cooled noodles into a large mixing bowl.
• Dice the bell peppers and tomatoes.  Add the veggies to the bowl with the pasta.
• Add all dressing ingredients to a mason jar, and shake well to combine.
• Pour the dressing over the pasta and veggies, and toss well to coat. Taste, and season with Salt and Pepper if needed!
• If serving now, top the salad with the cubed avocado and fresh basil.  If serving later, follow steps 1-4, cover and refrigerate, and add the basil and fresh avocado right before serving, with an extra 1/2 teaspoon balsamic vinegar for taste!

Video

Notes

Make This California Pasta Salad Ahead of Time

You can assemble most of this pasta salad recipe ahead of time for a party, potluck, or gathering. You can cook the pasta, add some of the vegetables, and add the dressing and cover and refrigerate overnight. 

Right before serving, add the avocado and basil, those should be added right before serving to prevent them from browning. I like to add a little extra balsamic vinegar too before serving for extra flavor. A crowd-pleaser that everyone is sure to love! Check out my other make ahead meals too.

Nutrition

Calories: 329kcalCarbohydrates: 30gProtein: 5gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 235mgPotassium: 323mgFiber: 4gSugar: 5gVitamin A: 589IUVitamin C: 22mgCalcium: 25mgIron: 1mg

Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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