Ultimate Non-Creamy Pasta Salad Recipe

A perfect side dish, this flavourful pasta salad with a non-creamy homestyle vinaigrette dressing is quick to make and lasts for days in the fridge.

delicious non creamy pasta salad  recipewith a homestyle vinaigrette dressing and fresh veggies

An Easy Pasta Salad Recipe

We are a family that loves our leftovers. In fact, some things taste better the next day, such as our easy crepes with leftover chicken and cheese filling; non-creamy potato salad; simple and tasty romano bean salad; yellow pole bean salad and this simple vegetable pasta salad.

how to make a pasta salad

Mixing ingredients you already have at home (vinegar and oil), this non-creamy dressing is a staple in our household. A healthier alternative to a mayonnaise or heavy cream-based dressing option, this vinaigrette is light and not lacking any flavour. Thankfully, we make plenty of homemade apple cider vinegar to use in our salads.

a bowl of delicious non creamy pasta salad

The Ultimate Non Creamy Pasta Salad Recipe

A perfect side dish, this flavourful pasta salad with a non-creamy homestyle vinaigrette dressing is quick to make and lasts for days in the fridge.
5 from 5 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: garden vegetables, pasta, salad
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8 people
Author: Jane and Sonja
Cost: $4

Ingredients

  • 3 cups shell macaroni
  • 1/2 cup green bell peppers, chopped
  • 1 cup brocolli, chopped
  • 1/2 cup cucumbers, chopped
  • 1/2 cup carrots, shredded
  • 4 tbsp apple cider vinegar
  • 4 tbsp vegetable oil
  • 1 tsp salt
  • 1 dash pepper
  • 1/2 cup green or spanish onion, chopped

Instructions

  • Chop all the vegetables and shred the carrots.
  • In a small bowl, mix the vegetables and a few dashes of salt. Let it sit for 10 minutes while pasta cooks.
  • In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  • Whisk together the oil, vinegar, salt and pepper.
  • In a large salad bowl, combine the pasta and vegetable mixture.
  • Pour dressing over the salad; toss and refrigerate overnight before serving.
  • Any leftovers can be stored in an air-tight container in the fridge for days.
Tried this recipe?Mention @SustainMyCookingHabit or tag #sustainmycookinghabit!

Variations

To adjust the flavours, switch out the vegetables with different local in-season veggies, such as zucchini, red bell peppers and halved cherry tomoatoes.

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