California Pasta Salad Recipes

CALIFORNIA PASTA SALAD

Steps:

• Cook pasta according to package directions; Drain and rinse in cold water. Transfer to a large bowl. Add the vegetables and olives. , In a large bowl, whisk the dressing ingredients. Drizzle over spaghetti mixture; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.

CALIFORNIA PASTA SALAD

Steps:

• Cook pasta according to package directions.
• Chop vegetables while pasta is cooking.
• Mix olive oil, red wine vinegar and lemon juice in a small bowl with a fork.
• In a large bowl, mix cooked pasta, chopped vegetables, dressing mixture, fines herbes, and salt.
• Sprinkle feta cheese on top of pasta and enjoy!

CALIFORNIA PASTA SALAD

Steps:

• Boil rotini. (Package directions will indicate 8-10 minutes. My family thinks 'al dente' translates to 'raw', so I cook the pasta 4 or 5 minutes longer, until it tastes tender.).
• Drain pasta; rinse well with cold water.
• In a very, very large bowl, mix cooled pasta with zucchini, cucumber, sweet peppers, onion and olives, if desired.
• Stir in tomatoes. (I use a slotted spoon. That way, you get a little juice, but not an overwhelming amount. If fresh ones are in season, even better, of course!)
• In a small bowl, mix grated cheese with sesame seeds, poppy seeds, celery seeds, paprika and garlic powder.
• Sprinkle seasoning mixture over pasta; stir well.
• Pour Italian dressing over all, stirring well.
• Cover and refrigerate for 24 hours before serving. (Actually, I find this hits its' 'peak' at 48 hours. Stays good for several days after that, but finally begins to get mushy.).

PASTA SALAD

Steps:

• In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
• Whisk together the salad spice mix and Italian dressing.
• In a salad bowl, combine the pasta, cherry tomatoes, bell peppers and olives. Pour dressing over salad; toss and refrigerate overnight.

CALIFORNIA CLUB PASTA SALAD

Steps:

• Mix ranch dressing and MIRACLE WHIP until blended.
• Combine all remaining ingredients except bacon in large bowl. Add dressing mixture; mix lightly.
• Refrigerate 1 hour. Top with bacon just before serving.

CALIFORNIA SUMMER MACARONI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, rinse with cold water, and transfer to a large bowl. Place in the refrigerator to chill while you prepare the eggs.
• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Slice eggs with an egg slicer.
• Mix mayonnaise, vinegar, relish, white pepper, and sea salt together in a small bowl. Gently mix in avocado, celery, and green onion, being careful not to overmix the avocado. Mix in sliced eggs.
• Add mayonnaise mixture to cooled macaroni; stir until well coated.