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.
Ingredients
For the Salad:
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12 oz rotini (or fusilli) pasta, cooked and cooled
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1 cup cherry tomatoes, halved
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1 cup cucumber, diced
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1/2 cup red bell pepper, chopped
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1/4 cup red onion, finely chopped
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1/2 cup black olives, sliced
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1/2 cup feta cheese or crumbled goat cheese (optional)
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1/4 cup fresh basil or parsley, chopped
For the Vinaigrette:
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1/3 cup extra virgin olive oil
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2 tbsp red wine vinegar
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1 tbsp fresh lemon juice
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1 tsp Dijon mustard
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1 clove garlic, minced
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1/2 tsp dried oregano
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Salt and black pepper, to taste
Instructions
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Cook the pasta
Bring salted water to a boil and cook pasta until al dente. Drain, rinse with cold water, and let cool. -
Make the vinaigrette
In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, mustard, garlic, oregano, salt, and pepper. -
Toss the salad
In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red pepper, onion, olives, cheese, and herbs. -
Add dressing & chill
Pour the vinaigrette over the salad and toss to coat. Refrigerate for at least 30 minutes before serving.
Notes
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Make ahead: Best made a few hours in advance so flavors can meld.
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Gluten-free: Use your favorite gluten-free pasta.
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Cheese options: Try goat cheese, parmesan, or leave it out for dairy-free.
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Storage: Keeps in the fridge for up to 4 days in an airtight container.
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Customization: Add chickpeas, grilled chicken, or avocado for a heartier meal.