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Fresh Zesty Italian Pasta Salad Without Mayo

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A bright, tangy, and addictive Italian pasta salad made without mayo, featuring fresh veggies, herbs, and a zesty olive oil and vinegar dressing. Perfect for healthy, easy meals and warm weather gatherings.

Ingredients

Scale
  • 8 ounces rotini or penne pasta
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup black olives, pitted and sliced
  • 1/2 cup pepperoncini, sliced
  • 1/2 cup fresh basil leaves, roughly chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup (optional)
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of pasta and cook according to package instructions until al dente, about 9-11 minutes. Stir occasionally to prevent sticking.
  2. Drain pasta and rinse under cold water to cool and stop cooking. Set aside in a colander to drain well for about 10 minutes.
  3. While pasta cooks, halve cherry tomatoes, dice cucumber, thinly slice red onion (optional: soak in cold water 5 minutes to mellow), slice black olives and pepperoncini, chop basil and parsley.
  4. In a small bowl or jar, combine olive oil, lemon juice, red wine vinegar, minced garlic, Dijon mustard, honey (optional), oregano, salt, and pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning if needed.
  5. Place drained pasta in a large bowl. Add all prepped vegetables and herbs. Pour dressing over salad and gently toss until evenly coated.
  6. Cover and refrigerate salad for at least 30 minutes before serving to allow flavors to meld. Toss again before serving.

Notes

Rinse pasta thoroughly after cooking to stop cooking and prevent sogginess. Adjust acidity of dressing with a pinch of sugar or extra olive oil if too tangy. Fresh herbs should be chopped just before mixing to avoid wilting. For milder garlic flavor, roast garlic lightly before mincing. Use gluten-free pasta or spiralized zucchini for gluten-free or low-carb options. Honey can be swapped with maple syrup or agave for vegan variation.

Nutrition

Keywords: pasta salad, Italian pasta salad, no mayo pasta salad, healthy pasta salad, zesty pasta salad, summer salad, picnic recipe

Find it online: https://piperplate.com/fresh-zesty-italian-pasta-salad-without-mayo-easy-healthy-recipe/