Healthy Pasta Salad {No Mayo}

This healthy pasta salad features pasta and a medley of vibrant vegetables tossed in a tangy Greek dressing. It’s easy to make and completely customizable!

Love healthy salad recipes? Try my healthy tuna salad, steak salad, avocado chicken salad, and cauliflower potato salad next.

My keto pasta salad is always a hit at potlucks, so I knew I had to revamp the recipe for my vegetarian and healthy-conscious friends. I brought this healthy pasta salad recipe to the next party, and let me tell you, even the die-hard meat eaters couldn’t resist going back for seconds!

Why I love this recipe

• Veggie-packed. With a colorful array of fresh veggies and a zesty dressing, this vegetarian pasta salad is a crowd-pleaser through and through. It’s proof that you don’t need meat to make a dish everyone loves.
• Mayo-free. My healthy pasta salad dressing is free from mayo and other heavy, creamy ingredients, keeping it light and simple but NOT lacking in flavor!
• Healthy pasta options. I like to switch this recipe up by swapping the regular pasta for whole wheat, gluten-free, or protein-packed bean pasta. 
• A balanced meal. There’s complex carbohydrates, healthy fats, and fiber in every bite of this pasta salad, so all your food groups are hit.

Ingredients needed

• Fusilli pasta. The spiral shape is perfect because its nooks and crannies trap the dressing and flavor. Feel free to swap this for another short-cut pasta you like.
• Cherry tomatoes. Their sweetness balances the savory dressing. 
• Red onion. It adds a punch of flavor and a pop of color. For a milder taste, soak the sliced onions in cold water for 10 to 15 minutes before adding them to your salad. 
• Cucumber. Opt for firm cucumbers with smooth skin, like English or Persian cucumbers.
• Red bell pepper. Feel free to take it a step further and roast the peppers to enhance their natural sweetness.
• Black olives. They put the Greek in Greek pasta salad! 
• Greek cheese. Feta cheese is one of the most popular, but you can experiment with other Greek cheeses like Kasseri or Graviera.
• Fresh parsley. To garnish. 
• My favorite pasta salad dressing. A combination of olive oil, maple syrup, lemon, Dijon mustard, garlic (FRESH, please!), dried thyme, dried oregano, kosher salt, and black pepper.

How to make healthy pasta salad

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1 – Cook the pasta. Cook the pasta until al dente according to the package directions. Once cooked, drain the pasta and transfer it to a large bowl.

Step 2 – Make the dressing. Whisk all the healthy pasta salad dressing ingredients in a small bowl until combined.

Step 3 – Assemble. Add the remaining vegetables to the pasta bowl. Pour in the dressing and toss to combine.  

Step 4 – Garnish and serve. Before serving, crumble the cheese and sprinkle fresh parsley over the top. Enjoy!

Arman’s recipe tips

• Cook the pasta until it’s al dente or slightly firm but soft in the middle. Overcooking can lead to mushy pasta salad.
• Let it chill. I recommend letting your healthy summer pasta salad chill in the refrigerator for at least an hour before serving. This gives the flavors time to get to know each other, giving you a better tasting pasta salad.
• Taste before serving. Adjust the flavors with extra salt, pepper, herbs, and spices as needed.
• Instead of regular pasta, amp up the health factor by opting for brown rice pasta, quinoa pasta, or bean-based pasta.
• Boost the plant-based protein. Add roasted chickpeas, black beans, or edamame for a boost of protein.
• Meaty add-ins. If you don’t need the recipe to be vegetarian, feel free to add diced grilled chicken breast, air fryer shrimp, diced salami, or smoked salmon.
• Add more veggies. Like roasted red peppers, sun-dried tomatoes, artichoke hearts, marinated mushrooms, or grilled asparagus.
• Experiment with different dressings, such as balsamic vinaigrette, lemon tahini, yogurt-based dressings, or one of my low calorie dressings.

Storage instructions

To make ahead: I found pasta salad can be made 2 to 3 days in advance and stored in the refrigerator before serving. Just remember to add the cheese and fresh herbs right before serving to prevent them from wilting or browning.

To store: Refrigerate the leftover pasta salad in an airtight container for 3 to 5 days.

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