This easy Healthy Pasta Salad comes together in just 20 minutes for a simple summer side that’s sure to be a hit. With bow-tie pasta, colorful veggies, two kinds of cheese, pesto, and a drizzle of balsamic glaze, it’s bursting with delicious flavors!
Why You’ll Love This Recipe
- Quick and Easy: It’s super easy to whip up in minutes with simple, fresh ingredients.
- Party Favorite: From cookouts to potlucks and more, this pesto pasta salad is always a crowd-pleaser!
- No Mayo: This healthy summer pasta salad skips the heavy mayo and uses pesto and olive oil instead to keep it light and refreshing.
If you’re looking for more no-mayo salad ideas, check out our chicken pasta salad and no-mayo potato salad next.
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Ingredients
- Pasta: I used bow-tie (farfalle) pasta, but any short pasta will work, such as penne, rotini, or small shells.
- Dressing: A simple combination of extra virgin olive oil, flaky sea salt, and pesto creates a tasty dressing to coat the pasta.
- Veggies: You’ll need cherry tomatoes and a cucumber for this easy pesto pasta salad. Diced avocado and kalamata olives also add a nice touch, but are optional.
- Cheese: I used a combination of fresh mozzarella and feta. You can cut the mozzarella into bite size pieces or use fresh mozzarella pearls. Feel free to use a block of feta and crumble it yourself or purchase feta crumbles.
- Balsamic Glaze: While optional, the glaze adds a sweet and tangy finish and offers a nice presentation if you’re serving the salad to guests. It can typically be found near the vinegar or salad dressings in the grocery store. If you buy a bottle for this recipe, you can also use it on our caprese appetizer.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Add Protein: Use protein pasta and/or toss in some chickpeas, white beans, or grilled chicken to give this salad a protein boost.
- Gluten-Free: Simply use gluten-free bow-tie pasta (or another shape) for a gluten-free version.
- Nut-Free: Use a nut-free pesto or swap the pesto and olive oil for Italian dressing or this basil vinaigrette.
How to Make This Healthy Pasta Salad
To get started making this no-mayo pasta salad, cook the bow-tie pasta according to package directions.
- Step 1: Add pasta to a bowl. Place the cooked and drained pasta into a large serving bowl.
- Step 2: Add the dressing. Add the olive oil, pesto, and sea salt and stir to combine.
- Step 3: Add the veggies and cheese. Add the cherry tomatoes and cucumber (plus the avocado and olives if using) as well as the mozzarella and feta to the bowl of pasta.
- Step 4: Mix, garnish, and serve. Gently stir to combine everything together. Drizzle with the balsamic glaze (if using) and serve. Enjoy a simple lunch paired with a hot pastrami sandwich.
Expert Tips
- Salt the pasta water: Salting the water before boiling not only flavors the pasta, but it also helps it hold up better in salads and sauces.
- Rinse the pasta: Be sure to drain and rinse the pasta with cold water to stop the cooking process and help cool it down before adding the other ingredients.
- Storing: This dish is best served on the same day it’s made, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Note that the freshness and texture of the ingredients will begin to decline over time.
Serving Suggestions
- This no-mayo pasta salad pairs perfectly with your favorite grilled proteins like this lime grilled chicken or this grilled salmon with avocado salsa.
- Take it to a potluck along with this vanilla sheet cake with raspberry glaze for dessert.
- Serve it for a light summer lunch with some easy French bread and this refreshing watermelon slushie.
Recipe FAQs
Feel free to make the pasta salad a few hours in advance. Keep it covered and chill it in the fridge until you’re ready to serve. If you’re using the balsamic glaze, add it just before serving. You can also chop your veggies (except for the avocado) and store them in separate containers in the fridge so they’re ready when you are.
Overcooking the pasta can cause it to become mushy. Be sure to cook the pasta al dente so that it maintains a firm texture when mixed with the other ingredients.
More Delicious Salad Recipes
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Healthy Pasta Salad
Ingredients
- 8 oz bow-tie pasta use protein pasta for added protein!
- 2 tbsp olive oil
- 1-2 tsp flaky sea salt
- ½ cup pesto
- 2 cups cherry tomatoes halved
- 1 cup fresh mozzarella cut into small bite size pieces
- ¾ cup feta cheese
- 1 cup cucumber diced
- 1 large avocado diced (optional)
- ½ cup kalamata olives optional
- balsamic glaze optional
Instructions
- Cook bowtie pasta and set aside.
- Toss pasta in olive oil, pesto and salt.
- Add mozzarella, feta, cucumber, cherry tomatoes. Combine and gently stir ingredients together.
- Add salt and pepper to taste. Drizzle with balsamic glaze if desired.
Video
Notes
- Generously salt the pasta water before boiling. This will season the pasta and help it hold up when mixed with the rest of the ingredients.
- Avoid overcooking the pasta. Follow the package directions for cooking the pasta al dente, which will prevent it from becoming mushy.
- If you want to prepare the salad ahead of time, keep it covered and chilled in the refrigerator. When you’re ready to serve, toss it again and drizzle on the balsamic glaze.
Nutrition
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Nicole says
Made this for a party the other night, it was so good! Thanks Carly!
Devra Erickson says
I have been using Girard's Champange dressing for year and you are right, it is the best! The feta would really be the hero of this salad for me. Looks like a great labor day fixin'!
Ann says
There were no leftovers! Thanks for this recipe, it will now be a go-to-recipe for sure :)
Ann says
When you chill the pasta in the fridge do you add some olive oil or something to help prevent it from sticking?
Carly says
Hi Ann! I usually let it cool and then add my dressing and chill it in the refrigerator. That way the dressing has time to flavor the pasta, but olive oil would do the trick as well. Maybe just 1/2 a teaspoon or so. Hope you like it!