Pasta Salad Fabulous No Mayo
Elevate your next meal or gathering with this vibrant and refreshing Pasta Salad Fabulous No Mayo, a Mediterranean-inspired dish that’s as flavorful as it is wholesome. Featuring tender rotini pasta tossed with crisp cucumbers, juicy cherry tomatoes, sweet bell peppers, briny black olives, and tangy crumbled feta cheese, this recipe skips the mayo for a zesty homemade vinaigrette made with olive oil, red wine vinegar, and fresh lemon juice. Perfect for picnics, potlucks, or a light weekday lunch, this pasta salad comes together in just 25 minutes and can be served chilled or at room temperature, making it as versatile as it is satisfying. With its bold flavors, colorful presentation, and healthier twist, it’s a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 12 oz rotini pasta
- 2 cups cherry tomatoes
- 1 large cucumber
- 1 medium bell pepper (any color)
- 1 small red onion
- 0.5 cup black olives (sliced)
- 0.75 cup feta cheese (crumbled)
- 0.25 cup olive oil
- 3 tbsp red wine vinegar
- 1 tbsp lemon juice (freshly squeezed)
- 2 cloves garlic (minced)
- 1 tsp dried oregano
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 cup fresh parsley (chopped)
Instructions
Bring a large pot of salted water to a boil. Cook the rotini pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool completely.
While the pasta is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and bell pepper, thinly slice the red onion, and set them aside in a large mixing bowl.
Add the sliced black olives and crumbled feta cheese to the bowl with the vegetables.
In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt, and black pepper to make the vinaigrette.
Combine the cooled pasta with the prepared vegetables in the mixing bowl. Drizzle the vinaigrette over the salad and toss everything gently until well coated.
Add the chopped fresh parsley and give the salad a final toss to evenly distribute the flavors.
Taste and adjust seasoning if necessary, adding more salt or pepper to taste.
Cover and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld together.
Serve chilled or at room temperature, garnished with additional parsley or feta cheese if desired.
Nutrition Facts
Calories |
1615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.6 g | 125% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 2982 mg | 130% | |
| Total Carbohydrate | 155.2 g | 56% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 26.1 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 834 mg | 64% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2142 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
