Go Back
A vibrant low calorie summer pasta salad with no 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, ideal for picnics and barbecues. It's packed with fresh vegetables and a light vinaigrette dressing, ensuring a delicious and guilt-free meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 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
  • 0.25 red onion thinly sliced
  • 0.25 cup fresh parsley chopped
Dressing
  • 3 tablespoons 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

Equipment

  • large pot
  • colander
  • large bowl
  • small bowl
  • whisk

Method
 

Preparation
  1. Cook the pasta according to package directions until al dente, then drain and rinse with cold water to cool, setting aside.
  2. In a large bowl, combine the cooked pasta, cherry tomatoes, diced cucumber, diced bell pepper, thinly sliced red onion, and chopped fresh parsley.
  3. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, dried oregano, salt, and black pepper to create the dressing.
  4. Pour the dressing over the pasta and vegetables, tossing gently to ensure everything is evenly coated.
  5. Serve immediately or chill in the refrigerator for at least 30 minutes to allow the flavors to meld before serving.

Notes

For an added protein boost, consider adding grilled chicken or chickpeas to the salad. This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days.