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Fresh No-Mayo Memorial Day Pasta Salad Recipe Easy Zesty Italian Dressing

no-mayo Memorial Day pasta salad - featured image
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A fresh, no-mayo pasta salad with a zesty Italian dressing that’s light, flavorful, and perfect for summer gatherings like Memorial Day barbecues and picnics.

Ingredients

Scale
  • 12 ounces rotini or bow-tie pasta
  • 1 cup cherry tomatoes, halved
  • 1 red bell pepper, diced
  • 1 medium cucumber, diced
  • 1/2 cup red onion, finely chopped (optional)
  • 1/2 cup black olives, sliced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup freshly grated Parmesan cheese (optional)
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 garlic clove, minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • Salt and freshly ground black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of rotini pasta and cook according to package directions, about 8-10 minutes, until al dente. Stir occasionally to prevent sticking. Drain pasta in a colander and rinse under cold water to stop cooking and cool it down. Set aside to drain thoroughly.
  2. While the pasta cooks, halve 1 cup of cherry tomatoes, dice 1 red bell pepper and 1 medium cucumber, finely chop 1/2 cup red onion (if using), and slice 1/2 cup black olives. Chop 1/4 cup fresh parsley and set all aside. Pat the cucumber dry with a paper towel to avoid watering down the salad.
  3. In a small bowl or jar, combine 1/4 cup extra virgin olive oil, 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 minced garlic clove, 1/2 teaspoon dried oregano, and 1/4 teaspoon crushed red pepper flakes. Whisk or shake vigorously until well blended. Season with salt and freshly ground black pepper to taste.
  4. In a large mixing bowl, combine the cooled pasta, chopped vegetables, and parsley. Pour the zesty Italian dressing over the salad. Toss gently but thoroughly to coat all ingredients evenly. If using, sprinkle 1/4 cup freshly grated Parmesan cheese over the top and toss again.
  5. Refrigerate the salad for at least 30 minutes before serving to let flavors meld. Give it a gentle stir before plating.

Notes

Do not overcook pasta; rinse under cold water to stop cooking and cool. Dry vegetables well to avoid watering down the salad. Make dressing fresh just before tossing. Salad can be made up to 4 hours ahead and tastes better after chilling at least 30 minutes. Add extra olive oil or vinegar if salad seems dry after chilling. Parmesan cheese is optional and can be replaced with vegan alternatives. For a low-carb option, substitute pasta with spiralized zucchini or cauliflower rice.

Nutrition

Keywords: pasta salad, no mayo, Memorial Day, Italian dressing, summer salad, picnic recipe, easy pasta salad, fresh pasta salad

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