Pasta salad without the mayo

Italian style pasta salad

Serves 6

Ingredients:

• 2 cups uncooked orecchiette pasta
• 5-6 ounces canned tuna
• 5-6 ounces provolone cheese, diced
• 1 red onion, diced
• 1 tomato, seeded and chopped
• 1/2 roasted red pepper, sliced
• 5 ounces black pitted olives, sliced
• Small handful fresh basil, minced
• 1 ounce grated Parmesan cheese
• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 2 garlic cloves, minced
• 2 tsp. Italian seasoning
• 1/4 tsp. whole grain mustard
• Salt and pepper to taste

Directions:

1. Cook pasta according to direction on package, until al dente. Drain and leave to cool.
2. In a serving bowl combine the pasta, provolone and parmesan cheese, tuna, red onion, tomato, red pepper, olives and basil.
3. Whisk olive oil with vinegar, Italian seasoning, garlic, mustard, salt and pepper.
4. Drizzle dressing over pasta mixture, tossing gently to coat. Chill until ready to serve.

Greek spinach pasta salad

Serves 6-8

Ingredients:

• 2 cups tri-colour rotini pasta, uncooked
• 1 small punnet of grape tomatoes
• 3 ounces baby spinach, rinsed
• 1 small spring onion, chopped
• 2 ounces toasted pine nuts
• 4 ounces feta cheese, crumbled
• 6 pieces anchovies, chopped (if desired)
• 1-1/2 cups fresh lemon juice
• 1 cup extra virgin olive oil
• 2 tsp. garlic powder
• 1/2 tsp. granulated sugar
• Salt and pepper to taste

Directions:

1. Cook pasta according to directions on package, until al dente, then drain and leave to cool.
2. Combine pasta with spinach, tomatoes, pine nuts, scallions, feta cheese and anchovies (if using) in a large serving bowl.
3. Whisk lemon juice with olive oil, sugar, garlic powder. Add salt and pepper to taste.
4. Drizzle dressing over pasta salad and toss gently to combine. Chill until ready to serve.

Grilled chicken pasta salad

Serves 6-8

Ingredients:

• 2 cups bow tie pasta, uncooked
• 12 ounces grilled chicken, chopped
• 1 red onion, sliced
• 1 avocado, peeled and diced
• 2 ounces Asiago cheese, freshly grated
• 5 ounces pecans, chopped
• 1/2 tsp. mustard powder
• 2 cloves garlic, finely minced
• 1/2 cup white vinegar
• 1/2 cup extra virgin olive oil
• Salt and pepper to taste

Directions:

1. Cook pasta according to directions on package, until al dente, then drain and set aside to cool.
2. In a large bowl, combine pasta, chicken, red onion, avocado, cheese and pecans.
3. Whisk together mustard powder with garlic, vinegar, olive oil. Add salt and pepper to taste.
4. Drizzle dressing over pasta salad and toss gently to combine. Chill until ready to serve.

More pasta salad recipes

Pesto Pasta Salad
Mediterranean Chickpea Pasta Salad
Cilantro Tomato Pasta Salad