California Pasta Salad
Prep time
Total time
Serves: 8 to 10
  • 1 pound bow tie (farfalle) pasta
  • 10 ounces cherry tomatoes, sliced
  • 1 medium zucchini, diced
  • 1 large cucumber, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 small red onion, diced
  • 2 small cans sliced black olives
  • 1 (16 ounce) bottle Zesty Italian salad dressing
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon paprika
  • ½ teaspoon celery seed
  • ¼ teaspoon garlic powder
  1. Boil pasta in a large pot of water until al dente. Drain water then rinse pasta in cold water. Drain well.
  2. Place cooked, cooled pasta in a large bowl. Add all the diced veggies to pasta. Toss to combine.
  3. In a medium bowl, whisk together all of the dressing ingredients. Pour dressing over pasta and veggies. Gently toss to combine everything. Cover with lid and refrigerate at least 4 hours or overnight. Serve and enjoy!
Recipe by Life In The Lofthouse at