Picnics, summer gatherings in the garden, barbecues in the park. For all of these occasions there has to be at least one pasta salad to go with all the burgers andSuitable for grilled dishes. Need some inspiration? We give you some ideas on how to prepare a delicious and light pasta salad without mayonnaise. With lots of vegetables and few dairy products, it will last much longer.
The secrets to a lighter pasta salad
When it's hot outside, we usually want to eat light and refreshing salads, not heavy and creamy ones. In addition, mayonnaise can spoil very quickly if left unrefrigerated. However, a pasta salad without mayonnaise can also have a certain degree of creaminess. In our first recipe, this is achieved using a vinaigrette with lots of olive oil and spicy soft cheese. Greek yogurt and pesto (whether Pesto Rosso or Pesto Genovese) are also wonderful alternatives to the classic salad dressing. Learn here and now how to make the best summer pasta salad without mayonnaise!
The best noodles for pasta salad
The best noodles for pasta salad are actually the small ones,short types of pastalike fusilli or even penne. Dry pasta—not fresh or frozen—holds up much better when served, stored, and stirred.
Cook the pasta in well-salted water until al dente and still have some bite. Then drain the pasta water and rinse the pasta lukewarm. It's best not to rinse the pasta with cold water, as this will water it down and wash away the flavor. Instead, prepare the dressing for your pasta salad and pour it over the pasta shortly after rinsing. This way the noodles absorb more flavor.
A vinaigrette with more oil creates a creamy texture
Have you ever heard that fat gives taste? That is absolutely correct. Fat, be it oil or mayonnaise, is a flavor carrier. Instead of dressing your mayo-free salad with more vinegar, vegetables, or herbs to give it more flavor, consider simply adding more oil. Soft cheese also helps (more on that below).
Traditionally existsa vinaigrette3 parts oil and 1 part vinegar. To spice up a pasta salad without mayonnaise, make a vinaigrette with a 50/50 ratio of acid to oil. Mix the rinsed pasta with half of the vinaigrette. This means they absorb the flavor of the vinaigrette better and taste more aromatic. The second half should only be added over the salad relatively shortly before serving.
Which vegetables for the pasta salad without mayonnaise?
Raw vegetables are delicious, especially in summer, but they can get in the way in a pasta salad. Crunchy raw broccoli simply doesn't go well with a bite of supple pasta. This doesn't apply to all vegetables - finely diced red onions, cucumbers and tomatoes are allowed, but your pasta salad will be much better if you either cook the vegetables or use them canned.
Here are a few suggestions if you want to vary your recipes and add other vegetables.
Roh: Cherry tomatoes, cucumbers, finely diced red onions, sliced spring onions
From the glass: roasted red peppers, sun-dried tomatoes, olives
Blanchiert: Asparagus, green beans, peas, broccoli, cauliflower
Fried: Peppers of all shapes, sizes and flavors
Pro tip:Do your guests a favor and cut the vegetables about the same size as the pasta. This makes it easier to get a little bit of all the good stuff in every bite.
Added pasta salad flair
Herbs: Both dried and fresh herbs are welcome in pasta salad. Dried herbs are best dissolved in the vinaigrette and keep well. Fresh herbs should be added just before serving to prevent them from browning.
Soft cheese: Not all types of cheese are suitable for pasta salad. For best results, omit the shredded cheddar, mozzarella balls, or Swiss cheese cubes. Instead, use a soft cheese like goat cheese or Boursin with herbs and work it into the salad. The rich creaminess gives the salad more fat and flavor since the mayo is missing.
Roasted kernels and seeds: These add a crunchy kick to any salad, but add them with caution as they can also mess up the texture. Roasted pumpkin and pine nuts would be ideal.
Mediterranean pasta salad with oil and vinegar dressing instead of mayo
INGREDIENTS
For the vinaigrette:
2 cloves of garlic, minced
60 ml (about 4 tbsp) freshly squeezed lemon juice
2 tablespoons dried oregano
1 tablespoon red wine vinegar
2 teaspoons kosher salt
2 teaspoons granulated sugar
2 teaspoons Dijon mustard
1/2 teaspoon freshly ground black pepper
6 tablespoons olive oil
1/4 medium red onion, finely diced (about 30 g)
For the pasta salad:
450g short pasta such as farfalle, fusilli, penne or orecchiette
300 g cherry tomatoes, quartered
90g pitted Kalamata olives, halved
30 g diced roasted peppers from the jar
1/2 medium cucumber, diced (about 1 cup)
10 fresh basil leaves
120 g goat cheese, crumbled
70 g roasted pine nuts (optional)
- Prepare the vinaigrette. Place garlic, lemon juice, oregano, vinegar, salt, sugar, Dijon and pepper in a screw-top jar. Add the oil, close the jar and shake until the vinaigrette is properly emulsified.
- Put in the onion.Pour 1/2 cup of the dressing into a large salad bowl (save the rest for later). Add the red onions, stir and set aside.
- Cook the noodles. Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook until al dente according to package instructions. Drain and rinse with lukewarm water. Drain well.
- Arrange the salad. Add the drained pasta, tomatoes, olives, peppers, cucumbers and basil to the bowl with the dressing. Toss until everything is covered. (At this point you can set the salad aside for a few hours).
- Finish the salad. Before serving, add the other half of the vinaigrette, the goat cheese and, if using, the nuts and mix everything well.
- storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Pro tip: Season the salad at different temperatures. If you're serving the salad cold, you probably need more salt than you think.
Can you make the pasta salad a day in advance?
This salad can be prepared through step 4 and stored in the refrigerator for up to 1 day. Allow the salad to warm to room temperature and season with more salt if necessary, as cold temperatures can mask the flavors.
You can cook the pasta, make the dressing, and prep the vegetables, but wait until just before serving to add the second half of the salad dressing, as well as cheese and nuts. Not only does this prevent the salad from becoming soggy and dry, but it also makes the salad look prettier on the picnic plate.
Pasta salad with pesto
Pesto is also a great substitute for mayonnaise in pasta salad. You can do thatMake your own pestoor buy ready-made. No matter which version you choose, you will need about 1 cup or 200 g of pesto. After the pasta has finished cooking, drain it and stir the sauce into the pasta.
To create a caprese variation with pasta, use pesto Genovese, mozzarella balls and tomatoes. For a large salad for 10 people you need about 450g cooked pasta, 200g pesto, 300g cherry tomatoes and 200g mozzarella balls.
Rocket and feta go wonderfully with a pasta salad with pesto rosso. Rocket can also be easily replaced with spinach or lamb's lettuce.
Pasta salad with yogurt
This mayonnaise-free pasta salad is creamy and refreshing thanks to Greek yogurt and cucumber. It's a perfect and filling summer lunch that can be prepared in just a few minutes. The recipe consists of 7 simple ingredients that most of you already have in your kitchen. In addition to 230 g of pasta of your choice, you will need:
1 cucumber, finely diced
210 g Yoghurt
1 clove of garlic
¼ tsp salt
3 tbsp chopped fresh mint
2 tbsp olive oil
Preparation:
The recipe for this cold pasta salad consists of five simple steps.
- First cook the pasta according to the instructions on the package. Drain, rinse under cold water and place in a bowl.
- Cover the cooked and cooled noodles with the cucumber cubes.
- Prepare the yogurt dressing. In a medium bowl, combine yogurt, crushed garlic and salt. Pour it over the noodles and cucumbers.
- Chop the herbs of your choice and add them to the bowl. We use fresh mint.
- Finally, drizzle the olive oil over it and mix everything well. Serve cold.
What else can I add?
- Finely dicedred onionsgo well with cucumbers.
- They love sour and tangygreen apples? Dice one the same size as the cucumber and add it to the salad.
- If you like a nutty flavor in your salad, you can tooWalnuts or almondsadd.
