This healthy pasta salad is fresh, full of flavor, and perfect for summer cookouts or meal prep—no mayo required! Made with just 9 simple ingredients, it comes together in minutes.
I’m so excited to share this recipe with you because I know that you are going to LOVE this healthy pasta salad, which is an EBF-approved version of the pasta salad my mom used to make every summer growing up.
My mom’s traditional recipe calls for Miracle Whip… which isn’t exactly EBF friendly so I skipped it and used an olive oil-based balsamic dressing with fresh basil. Other than that the salad ingredients are all the same.
And Mom will be happy to know that I left the 1/2 teaspoon of sugar in the recipe. Maybe it’s just nostalgia, but I think it really does add a little something to the salad. I went with coconut sugar to keep things more natural and unrefined. 🙂
Why You Gotta Try This One
This isn’t just another pasta salad tossed in vinaigrette. It’s bright, herby, and full of fresh, crunchy veggies with just the right balance of sweet and tangy. I’ve brought it to cookouts, meal prepped it for the week, and eaten it straight from the bowl while standing at the fridge. It somehow works for every occasion and always disappears fast.
Ingredients Needed
Overall, this healthy pasta salad is quite a gem. It’s not only easy to prepare, but it requires only minimal ingredients and tastes so fresh and delicious. The recipe makes a ton so it’s also great for serving a crowd!
- pasta – I recommend using either penne or rotini pasta, but any other short pasta shape will work in this recipe.
- tomatoes – these little guys add such great flavor to the salad.
- cucumbers and red onion – for some added crunch.
- balsamic dressing – a super simple dressing made with balsamic vinegar, olive oil, coconut sugar, crushed red pepper, sea salt.
Make This Salad Your Own
- Mix-ins: Feel free to switch up your mix-ins for this pasta salad… I often do! Sometimes I change up the veggies based on what I have on hand. Feel free to get creative and make this your own!
- Make it gluten-free: I’ve made this recipe before with chickpea pasta for a high-protein, gluten-free option, so that would also work.
- Dressing: I love the balsamic dressing paired with this salad but any dressing would work if you’re in a pinch. Some options: Greek Salad Dressing, white balsamic vinaigrette or lemon vinaigrette.
How to Make This Healthy Pasta Salad
Step 1: Cook your pasta according to the package instructions.
Step 2: While the pasta is cooking make the dressing by whisking all the ingredients together in a small bowl.
Step 3: Add drained pasta into a large bowl with tomatoes, cucumber, and onion.
Step 4: Pour dressing over the ingredients and stir well to fully coat everything in the dressing.
Brittany’s Recipe Tips
Before you toss everything together, here are a few little tips to take this salad from good to so good you’re bringing it to every cookout:
- Salt your pasta water! This is your one chance to season the noodles themselves. It makes a big difference.
- Cool the pasta completely. Warm pasta will absorb too much dressing and can get mushy. I usually rinse it under cold water to cool it down fast.
- Let it marinate. This salad actually gets better after a few hours in the fridge. The flavors have time to mingle and the dressing really soaks in.
Storing Pasta Salad
To make it in advance: You can prep the salad the night before and let it chill in the fridge until serving.
To store leftovers: Store any leftovers in an airtight container for 3-4 days in the refrigerator.
Serving Suggestions
This healthy pasta salad is super versatile and goes with just about anything. I love serving it as a side for summer cookouts, picnics, or easy weeknight dinners. It pairs especially well with grilled proteins and veggies! Here’s some ideas:
More Healthy Salads
Be sure to check out all of the pasta salad recipes as well as the full collection of salad recipes on EBF!
