Summer’s here, the grill is sizzling, and scents of food grilled on the grill waft through the air. Of all the garden parties, barbecues, and picnics, though, in some way, pasta salad finds its way onto the plate. In good faith, though: heavy, mayonnaise-soaked pasta salads in the summer just aren’t gonna fly. Huzzah, then, light, light, delicious, mayonnaise-less pasta salads. These are the kind of salads that place your ingredients in the center, and every bite’s crunchy and fantastic.
I was hooked on mayonnaise-free pasta salad around the time it had been a month since I’d been at home with my second baby. A friend came over and brought over the locally prepared kind, and I was a goner. No hint of mayonnaise, just vegetables, hot Italian dressing, and the perfect pasta that soaked up every flavor bite. Side dish life never changed that summer, and I’ve been hooked ever since.
The best part about pasta salads such as these is that they’re not picky and you can make them to your own heart’s desire. Use whatever type of pasta you like, toss in fresh vegetables in season, experiment with herbs, or use a different cheese and dressing. All of those are your own choice, so this is the ideal summer dish that is as delicious as it is simple.
1. The Pasta to Use
The key to a great pasta salad is, of course, the pasta. Although elbow macaroni is fine in most recipes, it will be too damp in cold salads. Employ small, contained shapes such as fusilli, penne, or farfalle they can withstand being flung about and dress up well without overflowing their contained center and offering ample crevices for flavor to stick to. Tri-color rotini provides strong color and corkscrew texture that catches every bit of vinaigrette, flavoring the salad and making it attractive. Chosen pasta gives your salad ideal texture and crunch.
- Short, small shapes like penne, fusilli, or farfalle are to be used.
- Three-color rotini provides color and whimsical texture.
- Dry pasta is to be used in cold salads, not fresh or frozen.
- Pasta should be cooked al dente to get crispy, flavorful bites.
- Good pasta choice brings up sogginess and penetration of cooking.
Al dente pasta replaces fresh or frozen pasta since it won’t change texture if refrigerated and dressed and won’t go bad with mush from cold salads. Al dente pasta is cooked short of tender to break down so that it will absorb flavor but not fall apart. To release richest flavor, don’t rinse cold; drain well and stand for a minute or two warm. Combining with a spritz of olive oil inhibits sticking and permits pasta to dress evenly. And so thoughtful executed measures as these charge each morsel of your pasta salad with complete, filling, and just so textured flavor.
2. The Magic of Mayo-Free Dressing
Mayonnaise-free star pasta salad is a matter of the dressing. Homemade Italian vinaigrette is our default go-to, the perfect proportion of red wine vinegar, olive oil, garlic, and a quadruple threat of dried herbs: oregano, basil, rosemary, and thyme. This no-frills mixture has wonderful flavor without mayonnaise’s richness, and your fresh ingredients taking center stage.
Dressing in stages is one of the secrets. Dress half of the dressing in the vegetables and pasta ahead, and then they are in a position to pick up the flavors but keep water content. Dress with the remaining half of dressing at serving time for a crunchy and a refreshing splash of flavor. The two-dressing ensures well-flavored pasta without sogginess pasta or dry vegetables.
The greatest thing about this dressing is that it is very versatile. You can try using various types of vinegar, various grades of olive oil, or spices to suit your own taste. Such versatility means each batch of pasta salad turns out differently, whether for a big company or simple family dinner.
3. Warm Vegetables for Crunch and Color
The highlight of any pasta salad is the vegetables, and it is not a bad idea to add some crispy and juicy vegetables. Bell peppers, grape tomatoes, cucumbers, and corn add texture and color and an appearance and a flavor that is so delightful and delicious. The vegetables also add a crunchy freshness which will go well with the light pasta.
Tomato Feta Pasta Salad
Equipment
- 1 Large Pot For cooking pasta
- 1 Colander For draining pasta
- 1 Large Mixing Bowl For assembling salad
- 1 Food Processor For making dressing
- 1 Knife and Cutting Board For dicing ingredients
Ingredients
Main
- 1/2 pound fusilli spirals pasta
- Kosher salt
- Good olive oil
- 1 pound ripe tomatoes medium-diced
- 3/4 cup good black olives such as kalamata, pitted and diced
- 1 pound good feta cheese medium-diced
- 6 sun-dried tomatoes in oil drained and chopped
- 5 sun-dried tomatoes in oil drained
- 2 tablespoons red wine vinegar
- 6 tablespoons good olive oil
- 1 garlic clove diced
- 1 teaspoon capers drained
- 1 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1 cup freshly grated Parmesan
- 1 cup packed flat-leaf parsley chopped
Instructions
- Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, feta and chopped sun-dried tomatoes.
- For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.
- Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.
Notes
Blanching green vegetables like broccoli, asparagus, or green beans tenderizes their chew without making them mushy and provides a smoother texture with each bite. Sautéed pepper or jarred olive contributes a deeper, tender contrast to richness. Dignified-cooked vegetables introduce each bite to provide harmony for crunchy, soft, and juicy components.
Raw herbs like basil or parsley, sprinkled in at the end, add flavor and color to the salad. In addition to adding flavor- and bulk, finishing touches also bring a pop of color in the form of green so your pasta salad is as pleasing to the eye as to the taste.
4. Cheese and Add-Ins of Flavor
Cheese has only one additional flavor and texture component to bring to the party, but it is the right one when it’s a mayonnaise-free pasta salad. That would be crumbly feta, salt, sour undertones that are very sensitive to vinaigrette. Toss goat cheese or herbed Boursin near the end to bring richness without heaviness.
Homemade Four Cheese Ravioli
Equipment
- 1 Pasta Machine or rolling pin
- 1 Sharp Knife or Pizza Wheel
- 1 Large Pot for boiling ravioli
- 1 Large Skillet for pesto-Alfredo sauce
- 1 Large Mixing Bowl for dough and filling
Ingredients
Main
- 2 cups all-purpose flour plus more for dusting
- 3 large eggs
- 1 teaspoon olive oil
- ½ teaspoon kosher salt
- ½ cup whole milk ricotta cheese
- ¼ cup shredded mozzarella cheese
- ¼ cup shredded provolone cheese
- 1 tablespoon grated parmesan
- 1 large egg
- ¾ teaspoon dried parsley
- ¼ teaspoon kosher salt
- 1/8 teaspoon black pepper
- cold water for sealing
- 2 tablespoons olive oil
- 2 cloves garlic finely chopped
- 3 tablespoons prepared basil pesto
- 1 cup heavy cream
- ¼ cup grated Parmesan cheese
- 1 1/3 cups marinara sauce
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- To prepare ravioli dough: Mound flour on a work surface and form a well in the center. Add eggs, olive oil, and ½ teaspoon salt to the well and beat together with a fork. Dotdash Meredith Food Studios
- Using a fork or your fingers, gradually mix egg mixture into flour, working from the center out and using your other hand to keep the flour mound steady until a thick paste forms. Using your hands, press in remaining flour until a shaggy dough forms. Dotdash Meredith Food Studios
- Knead dough until smooth and elastic, 8 to 10 minutes. (Dough should have consistency of modeling clay and bounce back when poked). Wrap dough in plastic wrap and let stand at room temperature for at least 30 minutes or up to 2 hours. Dotdash Meredith Food Studios
- While dough is resting, prepare the ravioli filling: Stir ricotta cheese, mozzarella cheese, provolone cheese, parmesan, egg, parsley, ¼ teaspoon salt, and pepper until well combined. Set the filling aside. Dotdash Meredith Food Studios
- Divide dough into 4 even portions; wrap each portion in plastic wrap. Working with one portion at a time, flatten dough to about 1/32-inch thickness. Roll the dough through a pasta machine at the widest setting. Fold the dough in thirds (like a letter), then run it through the machine at the same setting, folded edge first. Repeat the folding and rolling once more. Continue rolling the pasta twice through each consecutively smaller setting until dough is thin enough for you to see the outline of your hand through it. (Alternatively, if you do not have a pasta machine, roll dough with a rolling pin on a lightly floured work surface until dough is thin enough to see the outline of your hand through it, about 1/32-inch thickness). Dotdash Meredith Food Studios
- Cut dough sheet in half crosswise. On one half of the dough sheet, drop teaspoonfuls of ravioli filling 1-inch apart. Using your fingertip or a pastry brush, lightly brush dough with water around filling. Dotdash Meredith Food Studios
- Place second half of the dough sheet over the top and use your fingers to press around each portion of filling to press out any air and make the seal as airtight as possible. Dotdash Meredith Food Studios
- Using a sharp knife or pizza wheel, cut between the mounds to form squares (about 2- to 2 ½-inches each). Transfer ravioli to a baking sheet lightly dusted with flour. Repeat rolling and shaping process with remaining 3 dough portions. Dotdash Meredith Food Studios
- To prepare the sauce: Heat olive oil in a large skillet over medium heat. Stir in garlic and pesto sauce and cook, stirring constantly, until fragrant, about 1 minute. Stir in heavy cream; increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low and simmer until slightly thickened, 3 to 5 minutes. Whisk in Parmesan cheese until melted. Remove from the heat and keep warm. Dotdash Meredith Food Studios
- Meanwhile, warm marinara sauce in a small saucepan over medium-low, stirring occasionally, until heated through, about 5 minutes. Dotdash Meredith Food Studios
- Bring a large pot of salted water to a rolling boil over high heat. Working in batches, add ravioli and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 6 minutes. Drain well. Dotdash Meredith Food Studios
- To serve, divide ravioli between four warmed serving bowls. Drizzle marinara sauce on top, followed by cream sauce. Dotdash Meredith Food Studios
Notes
Along with the cheese, there are a few other toppings that will personalize your salad. Nut toppings like toasted pine nuts or pepitas introduce a light crunch and nutty flavor, while roasted vegetables or olives introduce deeper levels of flavor. These added details transform a dull salad into a party pleaser.
Chimichurri Pasta Salad recipes
Equipment
- 1 Large Stockpot For cooking pasta
- 1 Colander For draining pasta
- 1 Food Processor For blending chimichurri
- 1 Large Mixing Bowl For combining salad ingredients
- 1 Measuring Cups and Spoons For accurate ingredient measurement
Ingredients
Main
- 1 pound Barilla® PLUS® elbow pasta or your favorite variety
- 1 1/2 tablespoons kosher salt
- 1 1/2 cups fresh parsley with only the bottom two inches of stems removed about 1/2 average sized bunch
- 1/2 cup fresh cilantro
- 4 garlic cloves peeled
- 1/4 teaspoon red pepper flakes
- 1/3 cup red wine vinegar
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup extra virgin olive oil
Instructions
- Bring a large pot of water to a rolling boil and add 1 1/2 tablespoons of kosher salt. Add the pasta and cook according to package directions until al dente.
- While the pasta cooks, prepare the chimichurri sauce. In a food processor, combine the fresh parsley (stems removed from the bottom two inches), fresh cilantro, peeled garlic cloves, red pepper flakes, 1/3 cup red wine vinegar, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.
- Pulse the mixture in the food processor until the herbs and garlic are finely chopped but still have some texture, not a completely smooth paste.
- With the food processor running, slowly drizzle in the 3/4 cup of extra virgin olive oil until just combined. Taste the chimichurri and adjust seasoning if necessary.
- Drain the cooked pasta thoroughly using a colander. Rinse the pasta with cold water to halt the cooking process and cool it down quickly.
- Transfer the cooled and drained pasta to a large mixing bowl.
- Pour the freshly prepared chimichurri sauce over the pasta.
- Toss the pasta and chimichurri gently but thoroughly to ensure every piece of pasta is evenly coated with the vibrant sauce.
- Cover the mixing bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld and develop.
- Before serving, give the pasta salad a final toss and taste, adjusting seasoning if needed. Serve chilled as a refreshing side or main dish.
Notes
Even slight alterations like adding herbs, citrus peel, or a pinch of paprika will charm your pasta salad into something magical. Mix and match various combinations like variations make each batch unique but keep the dish light, crunchy, and flavorful.
5. Pasta Salad Prep Pro Tips
The key to a great pasta salad is preparation. Al dente pasta should be prepared, vegetables thinly sliced and layered in order to retain texture and flavor. Two-parts-to-one dressing ratio will allow pasta and vegetables to soak up vinaigrette to the proper degree, making salad juicy and crisp.
Make-ahead dishes are a blessing on hot summer days. Cook the pasta and vegetables in advance, combine half of the dressing, and chill until serving time. This has the dressing elements so they can marry perfectly without dampened pasta. Dress at serving time using the other half of the dressing to provide that crunchy, fresh finish.
Easy to store: store in refrigerator in a covered bowl, and the pasta salad will keep three days. Perfect for host with hectic schedule, picnic host, or anyone who’d enjoy a delicious-tasting, effortless-to-make summer side dish that retains its texture and taste.
6. Tasty Variations to Try
Mayo-free pasta salads have no end. Mediterranean Orzo Salad is orzo, tomatoes, cucumbers, feta, basil, and olives mixed with olive oil and lemon for a Greek salad flavor. Caprese Pasta Salad is a favorite using balsamic glaze drizzle on bow-tie pasta, mozzarella, and tomatoes with basil.
Broccoli and Bow Ties
Equipment
- 1 Large Stockpot For cooking pasta and blanching broccoli
- 1 Slotted Spoon or Sieve For removing broccoli from boiling water
- 1 Small Sauté Pan For preparing the sauce and toasting nuts
- 1 Large Mixing Bowl For combining pasta, broccoli, and sauce
Ingredients
Main
- Kosher salt
- 8 cups broccoli florets 4 heads
- 1/2 pound farfalle bow tie pasta
- 2 tablespoons unsalted butter
- 2 tablespoons good olive oil
- 1 teaspoon minced garlic
- 1 lemon zested
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon freshly squeezed lemon juice
- 1/4 cup toasted pignoli pine nuts
- Freshly grated Parmesan optional
Instructions
- Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
- In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.
- Meanwhile, in a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with the pignolis and cheese, if using, and serve.
- To toast pignolis, place them in a dry saute pan over medium-low heat and cook, tossing often, for about 5 minutes, until light brown.
Notes
For bold taste buds, spoon Thai Peanut Noodle Salad onto rice noodles, bell peppers, carrots, cilantro, and spicy peanut-lime dressing. Or, Southwestern Black Bean Pasta Salad featuring black beans, corn, avocado, and crisp lime-cilantro dressing is the life of the party in your backyard shindig. Either salad is a refreshing haven from color, texture, and crunch.
Thai-Inspired Noodle Salad
Equipment
- 1 Large Pot For cooking noodles
- 1 Colander For draining and rinsing noodles
- 1 Large Mixing Bowl For preparing and combining salad ingredients
- 1 Grater For finely grating carrots
- 1 Whisk For mixing the dressing
Ingredients
Main
- 15 ounces dried soba noodles
- ⅓ cup rice vinegar
- ⅓ cup soy sauce
- 1 lime zested and juiced
- 1 ½ teaspoons dark sesame oil
- 2 tablespoons brown sugar
- 2 cloves garlic minced
- 2 teaspoons red pepper flakes or to taste (Optional)
- 1 cup finely grated carrot
- ½ cup chopped fresh cilantro
- ¼ cup coarsely chopped salted peanuts
Instructions
- Bring a large pot of water to a boil. Cook soba noodles in boiling water until tender, about 5 minutes. Drain noodles in a colander, rinse with cold water, and set aside.
- Pour rice vinegar, soy sauce, lime juice, and sesame oil into a large bowl. Mix in brown sugar, lime zest, garlic, and red pepper flakes; stir until sugar dissolves. Toss in carrot, cilantro, and peanuts until well combined.
- Cut noodles into 3-inch lengths. Stir into carrot mixture. Cover the bowl and refrigerate for at least 1 hour.
- Toss salad again before serving. If dry, splash with soy sauce and rice vinegar. Serve cold.
Notes
Even minor substitutions, like roasting the vegetables, sesame seeds, or a squeeze of citrus, will make a signature dish out of your pasta salad. Experiments keep your recipes from ever being stale or boring.
7. Serving Suggestions and Pairings
Mayo-free pasta salad makes a great side dish for nearly any main course. Grilled chicken, beef tenderloin, or burgers are all made better by having this side dish with them to create a great evening meal. It can be used at a picnic or barbecue with other foods like potato salad, fruit salad, or roasted vegetables and works well with most picnic and barbecue fare.
- Great side dish to grilled meats or roasts.
- Pays well with other sides of the summer like potato salad, fruit salad, or roasted vegetables.
- Perfect for picnics, barbecues, or casual gatherings.
- Easy to prepare ahead of time and transport for potlucks or lunch.
- Pasta holds up against sogginess while vegetables are still crunchy, flavors are preserved.
They’re easy to substitute and super flexible, with unlimited pasta, veggies, dressing, and mix-ins. It’s delicious, light either way, so your summer menu is a piece of cake easy and with everyone fighting for seconds. Mayo-free pasta salad is easy, party-perfect for every party.
Final Thoughts
Mayo-free pasta salad is summer’s side dish and so much more of a party in a bowl of fresh ingredients, big flavor, and no-fuss effort. With the ideal pasta, a knock-out vinaigrette, and a considerate mix of veggies, cheese, and add-ins, you’ll be building a salad that’s light, refreshing, and unbevably tasty.
No matter if you prepare the classic Italian-style type or one of the Mediterranean, Thai, or Southwestern ones, there’s no limit to what these salads can do. They’re perfect for entertaining, potlucks, picnics, or a weeknight meal and thus simplify summer nights into an easy and delicious one.
So long, mayo, shine on, and make the pasta salad the star of the show for each meal. Your taste buds and your guests will thank you.
