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Calistoga Pasta Salad

Calistoga Pasta Salad


  • Author: kecha100

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

Scale

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


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.