Calistoga Pasta Salad – A Fresh, Flavorful Twist on a Classic

Looking for a vibrant, veggie-packed pasta salad that’s just as at home at a Napa Valley picnic as it is at your kitchen table? This Calistoga Pasta Salad blends al dente pasta, fresh vegetables, zesty herbs, and a bright vinaigrette for a California-inspired side dish that’s anything but boring.

 Why You’ll Love This Recipe

• Bursting with fresh, crisp vegetables

• Vinegar-based dressing—no mayo required

• Make-ahead friendly and travels well

• Pairs perfectly with grilled meats or picnic sandwiches

 Ingredients

For the Salad:

• 12 oz rotini or fusilli pasta, cooked & cooled

• 1 cup cherry tomatoes, halved

• 1 cup cucumber, diced

• 1/2 cup red bell pepper, chopped

• 1/4 cup red onion, finely diced

• 1/2 cup black olives, sliced

• 1/2 cup crumbled feta or goat cheese (optional)

• 1/4 cup chopped fresh basil or parsley

For the Dressing:

• 1/3 cup extra virgin olive oil

• 2 tbsp red wine vinegar

• 1 tbsp lemon juice

• 1 tsp Dijon mustard

• 1 clove garlic, minced

• 1/2 tsp dried oregano

• Salt & pepper to taste

 Instructions

1. Cook the pasta
   Boil pasta in salted water until al dente. Drain and rinse with cold water.

2. Make the dressing
   In a small jar or bowl, whisk together olive oil, vinegar, lemon juice, mustard, garlic, oregano, salt, and pepper.

3. Assemble the salad
   In a large bowl, combine cooked pasta, chopped veggies, olives, cheese (if using), and herbs.

4. Toss & chill
   Pour the dressing over the salad and toss to combine. Cover and refrigerate for at least 30 minutes before serving.

 Variations

• Add grilled chicken or chickpeas for protein

• Use artichoke hearts, sun-dried tomatoes, or roasted red peppers for Mediterranean flair

• Swap feta for mozzarella pearls or parmesan shavings

 Storage Tips

• Store in an airtight container in the fridge for up to 4 days

• Refresh with a splash of oil and vinegar before serving again

• Not freezer-friendly due to fresh vegetables

 FAQs

Q: Can I make this pasta salad ahead of time?
Absolutely! It’s even better after a few hours when the flavors meld together.

Q: Is it gluten-free?
Use gluten-free pasta to make this dish 100% gluten-free.

Q: What wine pairs best?
Try a crisp Sauvignon Blanc or chilled Rosé for a perfect Napa-style pairing!

 Final Thoughts

This Calistoga Pasta Salad is a celebration of California’s fresh ingredients, sunshine, and laid-back elegance. It’s colorful, customizable, and always a crowd-pleaser. Perfect for a picnic, potluck, or just an everyday healthy lunch!

Calistoga Pasta Salad

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• Author: kecha100

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Description

This Calistoga Pasta Salad is inspired by the fresh, vibrant flavors of California’s wine country. It’s loaded with crisp vegetables, tossed with al dente pasta, and coated in a zesty red wine vinaigrette. Light, healthy, and perfect for potlucks, picnics, or weekday lunches.

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Ingredients

Scale 1x2x3x

For the Salad:

• 12 oz rotini (or fusilli) pasta, cooked and cooled

• 1 cup cherry tomatoes, halved

• 1 cup cucumber, diced

• 1/2 cup red bell pepper, chopped

• 1/4 cup red onion, finely chopped

• 1/2 cup black olives, sliced

• 1/2 cup feta cheese or crumbled goat cheese (optional)

• 1/4 cup fresh basil or parsley, chopped

For the Vinaigrette:

• 1/3 cup extra virgin olive oil

• 2 tbsp red wine vinegar

• 1 tbsp fresh lemon juice

• 1 tsp Dijon mustard

• 1 clove garlic, minced

• 1/2 tsp dried oregano

• Salt and black pepper, to taste

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Instructions

1. Cook the pasta
   Bring salted water to a boil and cook pasta until al dente. Drain, rinse with cold water, and let cool.

2. Make the vinaigrette
   In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, mustard, garlic, oregano, salt, and pepper.

3. Toss the salad
   In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red pepper, onion, olives, cheese, and herbs.

4. Add dressing & chill
   Pour the vinaigrette over the salad and toss to coat. Refrigerate for at least 30 minutes before serving.

Notes

• Make ahead: Best made a few hours in advance so flavors can meld.

• Gluten-free: Use your favorite gluten-free pasta.

• Cheese options: Try goat cheese, parmesan, or leave it out for dairy-free.

• Storage: Keeps in the fridge for up to 4 days in an airtight container.

• Customization: Add chickpeas, grilled chicken, or avocado for a heartier meal.