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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 perfect for a light lunch or side. It's packed with fresh vegetables and a zesty dressing, making it a delicious alternative to traditional mayo-based pasta salads.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Calories: 250
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
  • 0.5 cup feta cheese, crumbled (optional)
Lemon-Herb Vinaigrette
  • 0.25 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried oregano
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper

Equipment

  • Large pot
  • Large bowl
  • Small bowl
  • Whisk

Method
 

Preparation
  1. Cook whole wheat pasta according to package directions until al dente, then drain and rinse with cold water to cool, and set aside.
  2. In a large bowl, combine the cooked and cooled pasta with the halved cherry tomatoes, diced cucumber, diced bell pepper, thinly sliced red onion, and chopped fresh basil.
Lemon-Herb Vinaigrette
  1. In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, dried oregano, garlic powder, salt, and black pepper until well combined.
Assembly
  1. Pour the lemon-herb vinaigrette over the pasta and vegetable mixture, tossing gently to ensure everything is evenly coated.
  2. If desired, stir in the crumbled feta cheese for an extra layer of flavor.
  3. Cover the bowl and refrigerate the pasta salad for at least 30 minutes before serving to allow the flavors to meld.

Notes

For a gltuten free option, use gluten-free pasta. Add grilled chicken or chickpeas for extra protein. This salad is best served chilled and can be stored in the refrigerator for up to 3 days.