Perfect for July 4th Cookouts: California Layered Pasta Salad #summercooking #july4food #makeaheadfood #salad #pastasalad

Can you believe it's already time to celebrate Independence Day this week? If you're planning to head outside to grill for part of your celebration, I've got a perfect side dish for you! A popular salad from my childhood in the 70s is seven-layer salad. It was delicious...and very pretty to look at...but it's totally retro today. I came up with a fresh new spin on this classic side dish. My California Layered Pasta Salad features layers of cheese tortellini, avocado, veggies, homemade reduced-fat ranch dressing, and a ton of tasty toppings. This salad is pretty to look at bursting with flavor. Even better? It's made with healthier ingredients, and you don't have to turn on your oven to make it! Another plus? It tastes even better if you prepare it a day ahead and refrigerate overnight.

California Layered Pasta Salad

a Weekend Gourmet Original

Ingredients:

• 2 cups baby field greens salad mix
• 1 cup corn kernels -- I use frozen corn and thaw
• 9-oz package low-fat cheese tortellini, cooked according to package directions
• 2 TBS low-fat Italian dressing -- I uses Newman's Own
• 1 large avocado, diced
• Juice of half a lime
• 1 tsp. Creole seasoning mix
• 3 slices center-cut bacon, cooked crisp and crumbled
• 2 Roma tomatoes, seeded and chopped
• 1/2 cup finely diced reduced-fat cheddar
• 1/2 cup crumbled feta cheese
• 1/3 cup finely diced purple onion OR 2-3 thinly sliced green onions

For the homemade lowfat ranch dressing:

• 1/2 cup lowfat mayonnaise
• 1/2 cup fat free plain Greek yogurt
• 1/4 cup skim milk
• Packet dry Ranch dressing mix

Directions:
Step 1: Layer the following ingredients in a large clear bowl. Add the baby field greens to the bottom of the bowl. Evenly top the greens with the corn kernels. Top the corn kernels with the cooked cheese tortellini. Drizzle the tortellini with the Italian dressing.

Step 2: Layer the diced avocado on top of the tortellini. Try to concentrate the majority of the avocado cubes toward the sides of the bowl so they show as a uniform layer in the clear bowl. Sprinkle the lime juice and Creole seasoning on top of the avocado. 

Step 3: Make the ranch dressing by adding the reduced fat mayo, Greek yogurt, skim milk, and dry ranch dressing mix to a mixing bowl. Whisk well to combine -- the dressing will be fairly thick. Evenly pour the dressing over the top of the avocado, and spread it evenly with a spatula. Top the dressing with the reserved chopped bacon, diced Roma tomato, feta and cheddar, and onion. 

Step 4:  Cover the finished salad with plastic wrap and refrigerate for at least 2 hours before serving. However, overnight is best if you have time to prepare the salad a day ahead. The longer you chill, the better the flavors will combine. Just before serving, use salad tongs to toss all of the salad ingredients together. 

This salad is refreshing and full of exciting flavors and textures! The homemade lowfat Ranch dressing, creamy avocado, juicy tomatoes, double shot of cheese, sweet corn, onion, and smoky bacon perfectly pair with the tortellini and salad greens. This is an excellent side dish for any grilled meat -- but the tortellini makes this salad hearty enough to be a light meatless entrée for those who prefer to eat meatless.

Feel free to customize this versatile salad to your personal tastes. Tweaks I've made are to add a layer of boiled eggs for extra protein...and subbing in chopped skin-on mini cucumbers for the corn. I also add like to add a layer of chopped boiled shrimp or chilled rotisserie chicken and serve as a main dish dinner salad.