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 cup mayonnaise
- 1/2 cup sour cream
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp 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 cup sprouts, rinsed
- Salt and pepper, to taste
- 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.
- Just before serving, add the bacon, avocado and sprouts. Toss to combine. Season again with salt and pepper to taste, if needed.
- Tasty Tuesday at Balancing Beauty and Bedlam
- Tempt My Tummy Tuesday at Blessed With Grace