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Pasta Salad Without Mayonnaise

A light and refreshing pasta salad bursting with fresh vegetables and a homemade dressing, perfect for gatherings or meal prep.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad
Cuisine: Italian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 8 ounces of your favorite pasta like fusilli or penne
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/2 cup red bell pepper chopped
  • 1/4 cup red onion finely chopped
  • 1/4 cup black olives sliced
  • 1/4 cup feta cheese crumbled
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Equipment

  • Large pot for boiling pasta
  • Colander for draining
  • Mixing bowl
  • Whisk
  • Knife and cutting board
  • Serving bowl

Method
 

  1. Boil a large pot of salted water and cook the pasta according to package instructions.
  2. Once cooked, drain the pasta in a colander and rinse it under cold water.
  3. While the pasta is cooling, chop the cherry tomatoes, cucumber, red bell pepper, red onion, and olives.
  4. In a mixing bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
  5. In a large mixing bowl, combine the cooled pasta, chopped vegetables, and feta cheese.
  6. Pour the dressing over the pasta salad and toss gently to coat everything evenly.
  7. Cover the bowl and refrigerate for at least 30 minutes.
  8. Before serving, give the salad a gentle stir and adjust seasoning if needed.

Notes

Consider adding protein like grilled chicken or chickpeas for a heartier meal.