Vibrant Pasta Salad Without Mayo Recipe
A refreshing and light Pasta Salad without mayonnaise, featuring fusilli or penne pasta tossed with colorful cherry tomatoes, cucumbers, olives, vegan feta, and fresh parsley, all brought together with a tangy and slightly sweet olive oil-lemon dressing. Perfect for a healthy lunch or a summer side dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Scale
Pasta Salad
- 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
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
- Boil the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente, usually about 8-10 minutes.
- Drain and Cool: Drain the cooked pasta and immediately rinse it under cold water to stop the cooking process and cool it down. Set aside to drain completely.
- Prepare the Dressing: In a glass jar or a small bowl, whisk together the olive oil, lemon juice, maple syrup, Dijon mustard, and a pinch of salt until well combined and emulsified.
- Combine Salad Ingredients: In a large salad bowl, add the cooled pasta, chopped cucumber, halved cherry tomatoes, black and green olives, chopped red onion, crumbled vegan feta, and chopped fresh parsley.
- Toss with Dressing: Pour the dressing over the salad and toss gently but thoroughly until all ingredients are coated evenly.
- Adjust Seasoning: Taste the salad and add extra salt or lemon juice if needed to balance the flavors.
Notes
- You can substitute fusilli or penne with gluten-free pasta to make the recipe gluten-free.
- Using vegan feta keeps the recipe plant-based and dairy-free.
- Rinsing the pasta with cold water prevents it from sticking and cools it for a refreshing salad.
- The maple syrup adds a subtle sweetness that balances the acidity of the lemon juice.
- This salad is best served chilled or at room temperature and can be stored in the refrigerator for up to 2 days.
Keywords: pasta salad, vegan pasta salad, healthy summer salad, dairy-free salad, gluten-free option, easy lunch, Mediterranean salad
Find it online: https://miarosetti.com/vibrant-pasta-salad-without-mayo-recipe/
