Okay, gather ’round, because we need to talk about summer. Or, more specifically, we need to talk about summer food, and even more specifically, we need to talk about the undisputed queen of summer food that should take up a permanent place on your plate from here until September: pasta salad. Seriously, my holiday chores, including the most patriotic holiday weekend ahead of us, the Fourth of July, are a breeze, and guess what?
They’re all about whipping up a week’s worth of pasta salad. Not only is it a great long-weekend project, it’s a great dish that can and should be enjoyed every summer day. And let me tell you now, the secret sauce (or so I like to refer to the not-so-secret vinaigrette) is not using the mayo at all.
Why No Mayo? The Heatproof Logic
Now, so maybe when I say “pasta salad,” you’re thinking macaroni salad. You know, that old elbow pasta affair kept together with a gloopy, creamy, mayonnaise-based dressing. And hey, no blame if that’s your guilty pleasure! But pasta salad, the sort we’re celebrating today, isn’t.
It’s essentially, gloriously different. And, I’m going to say it? Pasta salad is bettered. There isn’t necessarily some official, technical definition etched on stone somewhere or other, but it’s a widely recognized cold cooked pasta tossed with an assortment of bright colors of fresh stuff all together in a light vinaigrette dressing.
The key there? Light vinaigrette. And praise the Lord for that light vinaigrette, because most recipes, really, thank God, are mayo free. This isn’t a matter of taste or personal preference; it’s a practical, brilliant choice, particularly when the sun is hot and beating down.
Consider those backyard barbecues, those picnics. Your dish is going to be out, perhaps in a bit of shade, but absolutely being exposed to the summer heat for hours at a time. A mayonnaise dressing? That can get nasty fast. But light vinaigrette? It does a whole lot better.
It still tastes refreshing, it will never be heavy or greasy, and it keeps the whole dish light and fresh, regardless of how steamy the heat is.
Versatility and Pasta Shape is Key
Pasta salad, in this beautiful mayonnaise-free incarnation, really shines because it is so versatile.
Some individuals are going at it just as a side dish, which you spoon with your hot dogs or your grilled burgers. And of course, it’s wonderful for that, it simply is. But for the bold, for those of us who have visions of potentials in every dish, it can be easily turned into a well-balanced meal.
Put in the protein, stack on the vegetables, add in some healthy fats, and you have a meal with all five food groups. It’s substantial enough to be satisfying but not so heavy as to feel weighed down during a summer day. Now, I adore that the greatest part about pasta salad is how free it is, but I do believe that there’s one foundation which truly makes or ruins your meal: pasta shape.
Tomato Feta Pasta Salad
Equipment
- 1 Large Pot
- 1 Colander
- 1 Large Mixing Bowl
- 1 Food Processor For the 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
Call me picky, but in my opinion, the most important factor in your pasta salad being successful is pasta shape. I’m not a sophisticated chef, nope, not even remotely. But I’ve learned a thing or two by viewing a gazillion of them on TikTok. And one vital thing I’ve learned? We can do better than penne. Actually. While penne is acceptable for hot dishes or dense sauces, for cold pasta salad, it just won’t cut it like the rest. What you want is short spiral pieces.
These are improved in this setting – think bow tie, shells, cavatelli, fusilli, rotini, orecchiette. Why are these shapes improved, you ask? Because they have crevices, recesses, turns, and cups! These shapes are just so perfectly suited to holding onto that light vinaigrette dressing, covering each and every bite with flavor.
They also catch all of that wonderful tiny bits of fresh ingredients – the herbs, the tiny veggie pieces, the crumbled cheese, whatever you’re tossing in. Penne is too straight, too smooth. It lets all of the good stuff get away. So trust me on this one and choose a short, curly shape and your pasta salad is elevated to the next level instantly.
The Vinaigrette: Light, Tangy, and Built for Heat
This isn’t dressing; it’s the lifeblood of your summer pasta salad masterpiece. Consider this: while a creamy mayo dressing can be a bit heavy and, let’s face it, a bit of a gamble when left out in the sunlight, a light vinaigrette is the exact opposite. It’s heated. It’s lighted. It gives the entire meal a fresh, clean taste even after lying around for hours in a backyard barbeque or picnic mat.
It doesn’t weigh anything down, but instead brings everything up so that individual tastes of your fresh ingredients can sing. A good vinaigrette, even a simple ‘light’ one, is a sublime acid-fat balance, usually oil and vinegar, with herbs, spice, salt, and pepper for flavor.
Despite the particular recipe, which can change indefinitely (much as the pasta salad itself!), the overall principle is creating something that clings without sticking too much. Dress the ingredients, not smother them. Which is why those wiggly, nooks-and-crannies shapes of pasta are so crucial – they’re merely teeny cups where they can contain just the right quantity of that yummy vinaigrette in every single bite. You have that tart, herby burst along with the texture and taste of the rest of the ingredients at the same time.
The Best Tuna Salad
Equipment
- 1 Mixing Bowl
- 1 Fork For breaking up tuna
- 1 Measuring Spoons For mayonnaise, mustard, herbs, etc.
Ingredients
Main
- Two 6-ounce cans white meat tuna packed in water drained
- 2 tablespoons minced celery
- 2 tablespoons minced red onion soaked in cold water for 5 minutes and drained
- 1 teaspoon minced flat-leaf parsley
- 1/3 cup prepared mayonnaise
- 1 tablespoon whole-grain mustard
- Freshly ground black pepper
- Freshly squeezed lemon juice optional
Instructions
- In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.
Notes
No Rules, Just Creativity
And now on to the second half of our pasta salad adventure: the endless possibility of ingredients! If vinaigrette is the lifeblood, then ingredients are the thumping heart and soul of your creation. And the most liberating part of mayo-free pasta salad? Absolutely no rules.
This is your own palette, your kitchen playground. You are absolutely at liberty to be creative and add in literally whatever your heart desire. Want to make something spicy and savory? Go for it! Red pepper flakes, pickled jalapeños, spicy sausage, or chili oil in your vinaigrette can work magic.
Want to make sweet and savory? Grapes or mandarin oranges can provide a refreshing dash. Want protein? Chickpeas, grilled chicken, tuna, hard-boiled eggs – anything will do. Add some veggies like bell peppers, cherry tomatoes, red onions, or zucchini. Want cheese? Mozzarella pearls, feta, parmesan all are awesome.
Antipasto Salad
Equipment
- 1 Blender
- 1 Large Pot
- 1 Colander or Fine-Mesh Sieve For draining pasta
- 1 Large Mixing Bowl For tossing salad
Ingredients
Main
- 1 bunch fresh basil stemmed and leaves chopped (about 2 cups)
- 1/4 cup red wine vinegar
- 1 clove garlic
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup extra-virgin olive oil
- 1 pound fusilli pasta
- 1/2 cup hard salami cut into strips (about 3 ounces)
- 1/2 cup smoked turkey cut into strips (about 3 ounces)
- 1/4 cup provolone cheese cut into strips
- 1/4 cup grated Asiago cheese
- 2 tablespoons green olives halved and pitted
- 2 tablespoons roasted red peppers cut into strips
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Vinaigrette: In a blender, add the basil, vinegar, garlic, mustard, salt and pepper. Blend until the herbs are finely chopped. With the machine running, drizzle in the olive oil until the dressing is smooth.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
- In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. Serve.
Notes
This flexibility also makes pasta salad very forgiving. Unlike recipes requiring precise measurement and timing, pasta salad encourages experimentation. You can taste as you go along, adding a bit more vinegar for zip, a pinch more salt, extra herbs, or another handful of olives. From bits and pieces to full-fledged creations, pasta salad adapts to your ingredients and your appetites.
It’s stress-free cooking with high reward, and in the middle of summer heat, that’s just what we all need. So whether you need a full meal packed with protein and vegetables, a refreshing and cooling side dish, or something entirely new and surprising, the mayo-free pasta salad format is accommodating to it all.
The key is starting with that glistening, light vinaigrette and combining it with a dazzling mix of fresh-tasting ingredients, all joyfully holding on to those perfect twisty pasta shapes. It’s a flavorful journey of discovery, one bowlful at a time, and that’s why this dish is basking in so well-deserved summer attention. Get tossing and create your own summer staple!
