California Pasta Salad with Avocado and Tomatoes

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5 from 4 votes

California Pasta Salad with Avocado and Tomatoes

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!

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, Pasta, Salad, Side Dish

Cuisine: American

Servings: servings

Calories: 329kcal

Author: Kelly Jensen

Cost: $2

Equipment

Mixing Bowl

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 extra virgin 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

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