This mayo free pasta salad is one of my go-to recipes for a quick and easy side dish or snack. It’s a super versatile dish that is colorful, healthy, and delicious! Pasta salad is great for brunch, lunch, an afternoon snack, or a late night bite! And, because there is no mayonnaise, this dish is perfect to take to a pot luck dinner or a picnic!
Make it your own
This recipe can easily be customized to your taste. Choose your favorite pasta, your favorite oil, your favorite vinegar, your favorite cheese, your favorite veggie, and your favorite protein if you choose to add one.
For this recipe, I used vegetable rotini, olive oil, red wine vinegar, mozzarella cheese, broccoli, and some uncured turkey pepperoni. In the past, I have used bowtie noodles, diced cheddar cheese, asparagus, diced chicken, and on occasion I have used a bottled Italian salad dressing rather than the oil and vinegar dressing.
Artzy Foodie Tip: String cheese works great because it is easy to cut into uniform pieces.
How to make pasta salad
Boil 16 ounces of rotini pasta according to the package directions.
Artzy Foodie Tip: Add some salt and olive oil to the water to flavor the pasta and keep it from sticking together.
About two minutes before the pasta is done, add 2 heads of chopped broccoli to the water. When it is done, drain the pasta and broccoli and refrigerate.
While the pasta is cooling, I cut the cheese (did I just say that?) and the pepperoni. When the pasta is cooled, add 6 cubed string cheeses 4 ounces sliced pepperoni. Next add 1/4 cup vinegar and 3/4 cup oil and toss it all together.
Artzy Foodie Tip: For a shortcut, add your favorite Italian salad dressing instead of oil and vinegar for the dressing.
This mayonnaise free pasta salad is so simple, but so delicious!
If you like this mayo free pasta salad recipe, you might also like: Kale and Brussels Sprouts Salad
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Mayo Free Pasta Salad
Ingredients
- 16 ounces rotini pasta
- 2 heads broccoli cut into florets
- 6 string cheeses cut into cubes
- 4 ounces uncured turkey pepperoni cut into fourths
- 3/4 cup olive oil
- 1/4 cup red wine vinegar
Instructions
- Cook pasta according to package directions
- Two minutes before pasta is done, add broccoli to pasta water
- When pasta is done, drain pasta and broccoli and refrigerate, about 30 minutes
- When pasta is cool, add cheese and pepperoni
- Add oil and vinegar and toss
Notes
- Substitute your favorite pasta, oil, vinegar, veggies, cheese, and protein.
- String cheese works great because it is easy to cut into uniform pieces.
- Add some salt and olive oil to the water to flavor the pasta and keep it from sticking together.
- For a shortcut, add your favorite Italian salad dressing instead of oil and vinegar for the dressing.
2 Responses
Niki, I love how fresh and colorful this dish is. You just can’t beat a good pasta dish and this one looks fantastic. What a perfect recipe for Springtime. Which BTW I’m so happy that it seems to be right around the corner.
Thank you! This is a great recipe and it is so versatile. I agree, I’m really looking forward to Spring!