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?
- Avocado, Tomatoes, Bell Pepper, Basil- I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here!
If you think organic produce is too expensive… think again, and give Misfits Market a look!
- Rotini Pasta: I used this rotini for a fun twist, but you can use any pasta of your choice. And if you’re gluten free or cooking for someone who may be, this great GF rotini can be used instead!
- Aged Balsamic Vinegar: I use this 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: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
How Do I Make this Avocado Tomato Pasta Salad?
- 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!
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 healthy and delicious summer bbq pasta salad. And add in some fresh chopped garlic for a little extra freshness and taste of summer!
More Vegan Pasta Salad Recipes For You’re Next BBQ!
Get the Same Ingredients I Use in My Vegan Tomato Basil Pasta Salad!
As always, if you make this vegan and dairy free California Pasta Salad recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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California Pasta Salad with Avocado & Tomatoes
Equipment
Ingredients
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 Himalayan sea salt
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.Save Money on Organic Grocery Delivery!
I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here! If you think organic produce is too expensive... think again, and give Misfits Market a look!Nutrition
Or tag me @theherbeevore in your photo on Instagram!
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I love pasta salads and this is super good