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Fresh Healthy Pasta Salad Without Mayo

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A light, bright, and fresh pasta salad made without mayonnaise, featuring a zesty lemon vinaigrette and crunchy vegetables. Perfect for picnics, parties, and quick weeknight meals.

Ingredients

Scale
  • 8 ounces fusilli or rotini pasta
  • 1 ½ cups cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1 small red bell pepper, diced
  • ¼ cup red onion, finely chopped (optional)
  • ¼ cup fresh basil, chopped
  • 2 tablespoons fresh parsley, chopped
  • 3 tablespoons fresh lemon juice
  • ¼ cup extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • Optional add-ins: ½ cup black olives, sliced; ½ cup crumbled feta cheese; toasted pine nuts

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of fusilli or rotini pasta and cook according to package instructions, about 9-11 minutes, until al dente. Stir occasionally to prevent sticking.
  2. Drain the pasta in a colander and rinse under cold water to stop the cooking process and cool it down.
  3. While the pasta cooks, halve 1 ½ cups cherry tomatoes, dice 1 medium cucumber, dice 1 small red bell pepper, and finely chop ¼ cup red onion (if using). Chop ¼ cup fresh basil and 2 tablespoons parsley.
  4. In a small bowl or jar, combine 3 tablespoons fresh lemon juice, ¼ cup extra virgin olive oil, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 1 minced garlic clove, and salt & pepper to taste. Whisk or shake vigorously until emulsified and slightly thickened.
  5. In a large mixing bowl, combine the cooled pasta, chopped vegetables, and fresh herbs. Pour the dressing over the top.
  6. Toss everything together gently but thoroughly to coat all the pasta and veggies evenly with the dressing. Fold in optional ingredients like olives, feta, or pine nuts if using.
  7. Let the salad rest in the fridge for at least 20 minutes before serving to allow flavors to meld. Stir before serving.

Notes

Do not overcook pasta to avoid mushiness. Rinse pasta under cold water after cooking to stop cooking and prevent clumping. Whisk mustard and lemon juice first before adding oil to emulsify dressing better. Chill salad for at least 20 minutes before serving. Add extra olive oil or lemon juice if salad seems dry after chilling.

Nutrition

Keywords: pasta salad, healthy pasta salad, no mayo pasta salad, fresh pasta salad, lemon vinaigrette, summer salad, vegetarian pasta salad, gluten-free pasta salad option

Find it online: https://merrymorsel.com/fresh-healthy-pasta-salad-without-mayo-5-easy-zesty-recipes/