Description
A fresh, vibrant no-mayo pasta salad with a zesty Italian dressing that’s perfect for summer cookouts and warm-weather gatherings. This light and flavorful salad is quick to prepare and loved by kids and adults alike.
Ingredients
- 12 ounces rotini or fusilli pasta
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 small red bell pepper, diced
- 1/4 cup red onion, finely chopped (optional)
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup fresh parsley, chopped
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Optional: 1/2 cup crumbled feta cheese
Instructions
- Bring a large pot of salted water to a boil. Add 12 ounces of rotini or fusilli pasta and cook according to package instructions, usually 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
- Drain the pasta in a colander and rinse under cold running water to stop the cooking process and cool it down.
- While the pasta cooks, halve 1 cup cherry tomatoes, dice 1 medium cucumber, 1 small red bell pepper, and finely chop 1/4 cup red onion. Pit and halve 1/2 cup Kalamata olives. Chop 1/4 cup fresh parsley.
- In a small bowl or jar, combine 1/2 cup extra virgin olive oil, 1/4 cup red wine vinegar, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 minced garlic clove, 1 teaspoon dried oregano, salt, and pepper to taste. Whisk or shake vigorously until emulsified.
- In a large mixing bowl, combine the cooled pasta, prepared veggies, and olives. Pour the dressing over the salad and toss gently but thoroughly to coat everything evenly.
- If using, sprinkle 1/2 cup crumbled feta cheese on top and give a gentle toss to incorporate.
- Let the salad chill in the refrigerator for at least 30 minutes to allow flavors to meld. Before serving, give it a quick stir and adjust seasoning if needed.
Notes
Do not overcook the pasta; al dente texture is essential. Rinse pasta immediately after cooking to cool and prevent clumping. Make the dressing ahead and let it rest for 10-15 minutes for better flavor. Use fresh garlic for a brighter taste. Season gradually and chill the salad before serving to meld flavors. For gluten-free option, substitute pasta with gluten-free variety. For dairy-free, omit feta or use vegan cheese.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200 g)
- Calories: 250
- Sugar: 4
- Sodium: 350
- Fat: 14
- Saturated Fat: 2
- Carbohydrates: 26
- Fiber: 3
- Protein: 5
Keywords: pasta salad, no mayo, Italian dressing, summer recipe, easy pasta salad, healthy pasta salad, no mayonnaise, zesty dressing, picnic recipe