Name: Vibrant Pasta Salad Without Mayo Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 2 cups (200 g) fusilli or penne pasta (can substitute with gluten-free pasta); 2 handfuls of cherry tomatoes, halved; ½ cucumber, chopped; handful of black olives, pitted; handful of green olives, pitted; ½ red onion, chopped; ½ package of (vegan) feta, crumbled; handful of fresh parsley, chopped; 5 tablespoons (25-30 ml) olive oil; juice of ½ a lemon; 2 tablespoons maple syrup; 1 teaspoon Dijon mustard; pinch of salt

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Introduction

This fresh and vibrant pasta salad is a perfect mayo-free option for warm days and light meals. Packed with colorful veggies and a tangy lemon dressing, it’s easy to make and wonderfully refreshing.

Ingredients

2 cups (200 g) fusilli or penne pasta (or substitute with gluten-free pasta)
2 handfuls of cherry tomatoes, halved
½ cucumber, chopped
Handful of black olives, pitted
Handful of green olives, pitted
½ red onion, chopped
½ package of (vegan) feta, crumbled
Handful of fresh parsley
Dressing:
5 tablespoons (25–30 ml) olive oil
Juice of ½ a lemon
2 tablespoons maple syrup
1 teaspoon Dijon mustard
Pinch of salt

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente.
Step 2: Drain the pasta and rinse it with cold water to stop the cooking process. Set aside.
Step 3: Whisk together the olive oil, lemon juice, maple syrup, Dijon mustard, and a pinch of salt in a glass jar or small bowl.
Step 4: In a large salad bowl, combine the cooked pasta, chopped cucumber, cherry tomatoes, black and green olives, red onion, crumbled feta, and fresh parsley.
Step 5: Pour the dressing over the salad and toss gently until all ingredients are well coated. Taste and adjust seasoning if needed.

Tips & Variations

Use gluten-free pasta to make this salad suitable for gluten-sensitive diets.
Add fresh basil or mint for an extra layer of flavor.
Swap maple syrup for honey or agave syrup as an alternative sweetener in the dressing.
For a protein boost, add chickpeas or grilled chicken.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 2 days. The dressing might thicken when chilled; simply toss the salad again before serving. This salad is best enjoyed fresh but can be eaten cold or at room temperature.

How to Serve

The image shows a white bowl filled with fresh ingredients layered in sections: light yellow spiraled pasta on the right, bright red cherry tomatoes and green parsley on the left, dark purple and green olives near the center, white cubes of cheese on the right side, and chopped red onions scattered around. A woman's hand holding a silver fork is about to pick from the bowl. Surrounding this central bowl are two more white bowls with similar ingredients arranged in the same pattern, a small white bowl with cucumber slices on the left, and a small white pitcher with yellow olive oil and some parsley on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this pasta salad in advance?

Yes, you can prepare it a few hours ahead for the flavors to meld. Just keep it refrigerated and toss before serving to refresh the dressing.

Is it necessary to rinse the pasta after cooking?

Rinsing the pasta with cold water stops it from cooking further and cools it down for the salad. It also helps prevent the pasta from sticking together.