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California Pasta Salad

A delightful dish capturing vibrant flavors with a colorful medley of veggies, chewy pasta, and a creamy dressing.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 people
Course: Salad
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 8 ounces rotini pasta
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1 cup bell pepper diced
  • 1/2 cup red onion finely chopped
  • 1/2 cup black olives sliced
  • 1 cup sweet corn fresh or frozen
  • 1/2 cup feta cheese crumbled
  • 1/2 cup mayonnaise
  • 1/4 cup Greek yogurt
  • 2 tablespoons lemon juice
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Equipment

  • Large pot for boiling pasta
  • Colander for draining pasta
  • Large mixing bowl
  • Whisk for dressing
  • Knife and cutting board

Method
 

  1. Bring a large pot of salted water to a boil.
  2. Cook the rotini pasta according to package instructions until al dente, about 8-10 minutes.
  3. While the pasta cooks, chop the cherry tomatoes, cucumber, bell pepper, and red onion, and slice the olives.
  4. Once the pasta is al dente, drain it in a colander and rinse with cold water.
  5. In a large mixing bowl, combine the cooled pasta with all the chopped vegetables.
  6. In a separate bowl, whisk together mayonnaise, Greek yogurt, lemon juice, garlic powder, salt, and pepper.
  7. Pour the dressing over the pasta and vegetables, then toss gently to combine.
  8. Fold in the feta cheese and corn.
  9. Cover the salad and refrigerate for at least 30 minutes before serving.

Notes

For an extra flavor boost, let the salad sit overnight in the fridge.