Name: The Ultimate Non Creamy Pasta Salad Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
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

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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.

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

Jane and Sonja

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 2 votes

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Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Side Dish

Cuisine American

Servings people

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.

Keyword garden vegetables, pasta, salad

Tried this recipe?Tag @sustainmycookinghabit or #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.