Making a pasta salad on a hot day is one of my favorite ways to get dinner on the table during the summer. While I could eat a pasta salad every single night, I don’t think the rest of my family would agree. So we tend to have one about once or twice a week, at most.

Aside from the taste of a pasta salad, I love how stolen moments friendly and summertime-convenient it is. I can through a pasta salad together while the kids eat breakfast and let it hang out in the fridge all day. Plus, it’s so easy to make a big batch, insuring that we have leftovers for at least one lunch.

Since I know pasta salad is a well-loved (in moderation) favorite with all of us, I like to experiment with it to keep things interesting.  There are so many different inspirations I look to when coming up with new pasta salads for us to enjoy. Sandwiches seem to be a sure hit, such as with this California Club Pasta Salad. It has all the elements and taste of a California Club sandwich.

California Club Pasta Salad

• 1 c. mayonnaise
• 1/2 c. sour cream
• 1 t. Italian seasoning
• 1 t. salt
• 1/2 t. black pepper
• 1/2 lb. turkey breast cutlets, fully cooked, cubed and cooled
• 1/2 lb. grape tomatoes, sliced in half
• 1 lb. pasta, cooked, rinsed in cold water and drained
• 1/2 lb. bacon, diced and cooked, cooled
• 1 avocado, peeled and diced
• 1/2 – 1 c. sprouts, rinsed
• Salt and pepper, to taste

1. In a large mixing bowl, stir together mayonnaise, sour cream, Italian seasoning, salt and pepper. Stir in cooled turkey breast and sliced tomatoes. Add rinsed pasta, toss to combine and refrigerate.

2. Just before serving, add the bacon, avocado and sprouts. Toss to combine. Season again with salt and pepper to taste, if needed.

This post is being linked to:

• Tasty Tuesday at Balancing Beauty and Bedlam
• Tempt My Tummy Tuesday at Blessed With Grace