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A vibrant low calorie summer pasta salad without mayo in a large bowl

Best way to grow 25 low calorie summer pasta salad no mayo

This low-calorie summer pasta salad is bursting with fresh flavors and uses no mayonnaise, making it a light and refreshing dish perfect for warm weather. It's packed with vegetables and a zesty dressing.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Pasta Salad
  • 8 ounces short pasta
  • 1 pint cherry tomatoes halved
  • 1 cucumber diced
  • 1 bell pepper diced (any color)
  • 0.25 cup red onion thinly sliced
  • 0.25 cup fresh parsley chopped
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • 0.5 teaspoon garlic powder
  • salt to taste
  • black pepper to taste

Equipment

  • Large pot
  • Colander
  • Cutting board
  • Chef's knife
  • Large bowl
  • Whisk

Method
 

Preparation
  1. Cook the pasta according to package directions until al dente, then drain and rinse with cold water.
  2. While the pasta cooks, chop all the vegetables: halve tomatoes, dice cucumber and bell pepper, and thinly slice red onion.
  3. In a large bowl, whisk together lemon juice, olive oil, Dijon mustard, garlic powder, salt, and pepper to create the dressing.
  4. Add the cooled pasta, chopped vegetables, and fresh parsley to the bowl with the dressing and toss until everything is well combined.
  5. Chill the pasta salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Notes

For extra protein, add grilled chicken or chickpeas. You can also customize with other vegetables like olives, artichoke hearts, or feta cheese. This salad is best served cold and can be stored in the refrigerator for up to 3 days.