Refreshing No-Mayo Pasta Salad – Perfect for Summer Picnics
A light, zesty, and mayo-free pasta salad made with fresh veggies and vinaigrette.
Ingredients
- 3 cups cooked pasta (penne, fusilli, or rotini)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ red onion, thinly sliced
- ½ cup black olives, sliced
- 1 bell pepper, chopped (any color)
- ¼ cup chopped fresh parsley or basil
For the Dressing :
- 3 tbsp olive oil
- 1 tbsp red wine vinegar or lemon juice
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- Salt and pepper to taste
- ½ tsp dried oregano (optional)
Instructions
- Prepare pasta as directed on the package. To end cooking, drain and rinse with cold water.
- Pasta, bell pepper, olives, tomatoes, cucumber, onion, and herbs should all be combined in a big bowl.
- Mix the olive oil, mustard, garlic, oregano, vinegar or lemon juice, salt, and pepper in a small bowl or jar.
- Drizzle the spaghetti mixture with the dressing. Gently toss until thoroughly mixed.
- To allow flavors to mingle, chill for at least half an hour.
- Before serving, give it one last toss. If desired, garnish with more herbs.
Notes
- For a gluten-free variation, use gluten-free pasta.
- For more protein, include grilled chicken or chickpeas.