Best way to grow 25 low calorie summer pasta salad no mayo
This low-calorie summer pasta salad is a refreshing and healthy dish, perfect for warm weather gatherings or a light meal. It's packed with vibrant vegetables and a zesty dressing for a flavor-filled experience without the heaviness of mayonnaise.
Equipment
- Large pot
- Colander
- Large bowl
- Small bowl
- Whisk
Ingredients
Pasta Salad
- 8 ounces ditalini pasta
- 1 cucumber diced
- 2 bell peppers diced (any color)
- 1.5 cups cherry tomatoes halved
- 0.5 red onion thinly sliced
- 0.5 cup feta cheese crumbled (optional)
- 0.25 cup fresh parsley chopped
Dressing
- 0.25 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 0.5 teaspoon garlic powder
- 0.5 teaspoon dried oregano
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper
Instructions
Preparation
- Cook the ditalini pasta according to package directions until al dente, then drain and rinse with cold water to cool.
Combine Ingredients
- In a large bowl, combine the cooled pasta, diced cucumber, bell peppers, halved cherry tomatoes, thinly sliced red onion, and crumbled feta cheese (if using).
Make Dressing
- In a separate small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, dried oregano, salt, and black pepper until well combined.
Assemble Salad
- Pour the dressing over the pasta and vegetable mixture, tossing gently to ensure everything is evenly coated.
Garnish and Serve
- Stir in the fresh parsley just before serving, allowing the salad to chill in the refrigerator for at least 30 minutes for best flavor.
Notes
For an extra boost of protein, add cooked and shredded chicken or chickpeas. Adjust the amount of red onion to your preference; soaking it in cold water for 10 minutes can reduce its pungency. This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days.