Easy Pasta Salad

This easy pasta salad recipe is fresh and light, made without mayo, featuring a simple Italian dressing. Loaded up with fresh veggies and greens, it's a perfect side dish for brunch, a backyard barbecue, or a quick lunch.

Course lunch, Side Dish

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 358kcal

Author Sharon Rhodes

Ingredients

FOR THE SALAD

2 cups dry penne pasta
2 cups chopped romaine lettuce
2 cups chopped cherry tomatoes
½ cup sliced cucumber
¼ cup grated parmesan cheese

FOR THE DRESSING

3 tbsp MCT oil or Olive oil
1 ½ tbsp white vinegar
2 tbsp finely minced shallot or red onion
½ tsp Italian seasoning
¼ tsp sea salt

Instructions

Bring a large pot of salted water to a boil and cook pasta noodles according to the package directions. Once it is cooked, drain and rinse the pasta with cold water and spread it on a baking sheet to cool.
Meanwhile, chop the vegetables and grate the cheese.
Add the dressing ingredients to a small mason jar with a lid and shake really well.
Place all of the salad ingredients into a large mixing bowl. Shake the dressing again and pour over the salad ingredients. Stir really well to coat everything with the dressing.
Serve immediately or store in an airtight container in the fridge until serving.

Video

Notes

Storage tips

Store any leftovers in an airtight container in the fridge for up to 3 days.
We do not recommend freezing pasta salad. Pasta can become mushy, and the vegetables may not hold up well after thawing.

Nutrition