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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 a refreshing and healthy dish, packed with fresh vegetables and a light vinaigrette dressing. Perfect for a warm day, it's a delicious alternative to traditional mayo-heavy pasta salads.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Pasta Salad
  • 8 ounces whole wheat pasta
  • 1.5 cups cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 cup bell pepper, diced (any color)
  • 0.5 cup red onion, thinly sliced
  • 0.25 cup fresh basil, chopped
  • 0.25 cup feta cheese, crumbled (optional)
Lemon Herb Vinaigrette
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 0.5 teaspoon dried oregano
  • 0.25 teaspoon salt
  • 0.125 teaspoon black pepper

Equipment

  • large pot
  • colander
  • cutting board
  • knife
  • small bowl
  • whisk
  • large bowl

Method
 

Pasta
  1. Cook the whole wheat pasta according to package directions until al dente, then drain and rinse with cold water to cool.
  2. While the pasta cooks, prepare the vegetables by halving cherry tomatoes, dicing cucumber and bell pepper, and thinly slicing red onion.
Vinaigrette
  1. In a small bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until well combined.
Combine
  1. In a large bowl, combine the cooled pasta, prepared vegetables, and fresh chopped basil.
  2. Pour the lemon herb vinaigrette over the pasta and vegetables, tossing gently to ensure everything is evenly coated.
  3. If desired, stir in crumbled feta cheese; serve immediately or chill in the refrigerator for at least 30 minutes for flavors to meld.

Notes

For an extra boost of protein, consider adding grilled chicken, chickpeas, or white beans. This salad can be made ahead of time and stored in the refrigerator for up to 3 days. Adjust the amount of lemon juice and herbs to your taste preference.