How To Make the Best Pasta Salad Without Mayo

• servings: 10 servings

Ingredients

2 cloves garlic, minced

1/4 cup 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 (1/2 cup)

1 pound dried short pasta, such as farfalle, fusilli, penne, or orecchiette

1 pint cherry tomatoes (about 10 ounces), quartered

1/2 cup pitted kalamata olives, halved

1/4 cup canned diced pimentos, drained

1/2 medium English or hothouse cucumber, diced (about 1 cup)

1/4 cup loosely packed fresh basil leaves

4 ounces goat cheese, crumbled

1/2 cup toasted pine nuts (optional)

Directions

Step 1

Place 2 cloves minced garlic, 1/4 cup 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, and 1/2 teaspoon freshly ground black pepper together in a glass jar. Add 6 tablespoons olive oil, seal the jar, and shake until emulsified.

Step 2

Pour 1/2 cup of the dressing into a large bowl (reserve the remaining for later). Add 1/2 cup finely diced red onion, stir to combine, and set aside.

Step 3

Bring a large pot of salted water to a boil over medium-high heat. Add 1 pound dried short pasta and cook according to package directions until al dente. Drain and rinse with cold water to cool. Drain well.

Step 4

Add the drained pasta, 1 pint quartered cherry tomatoes, 1/2 cup pitted and halved kalamata olives, 1/4 cup canned diced pimentos, 1 cup diced English or hothouse cucumber, and 1/4 cup loosely packed fresh basil leaves to the bowl with the dressing. Toss to coat. (At this point, you can set the salad aside for a few hours.)

Step 5

When ready to serve, add the reserved dressing, 4 ounces crumbled goat cheese, and 1/2 cup toasted pine nuts if using, then toss until well-combined.

Nutrition

• Serving Size: Serves 10
• Calories: 342 cal
• Total Fat: 16.7 g
• Saturated Fat: 3.4 g
• Unsaturated Fat: 0.0 g
• Cholesterol: 0 mg
• Sodium: 328.3 mg
• Total Carbohydrate: 39.6 g
• Dietary Fiber: 2.8 g
• Total Sugars: 3.8 g
• Protein: 9.6 g