Pasta Salad

Pasta Salad

I love a good pasta salad with any meal but I do not like mayonnaise.  That’s right I am a mayo hater and proud of it.  This salad is made with a good extra virgin olive oil and veggies.  Use whatever veggies you like to change up this salad every time you make it.  Enjoy.


½ red pepper, chopped small

1 green onion, chopped

1 zucchini, chopped small

2 pickle slices, chopped

2 green olives (queens), chopped

2 Kalamata olives, chopped

¼ red onion, chopped small

1 lb. pasta, cooked (use your favorite kind

1 tbsp. Parmesan cheese, grated

Salt and pepper

Oregano fresh, chopped


Combine the first seven ingredients and mix together.  When the pasta is cooked and cooled add it to the vegetable mixture and combine.  Coat the pasta with olive oil.  Add the Parmesan cheese and mix.  Season with salt and pepper and add the oregano.


14 thoughts on “Pasta Salad

  1. While I do like mayo, I really love that this is without it. This would be a perfect salad to take somewhere and not worry about it spoiling. Thanks for sharing!


  2. I live for mayonnaise I put that …. on everything. We grew up on salad cream back in the UK so Mayo was the next best thing when I moved here. We do eat lots of salads without mayo but I’m apt to put a dollop on mine. Mr.CBB


  3. I really like the varied ingredients in this salad. Pickles, Kalamata Olives and zucchini…who’da thunk? I was just thinking today I haven’t made “Jessie’s Salad” in years. Jessie is a long time family friend and her vegetable salad was one of my favorites during the summer months. I’m not even sure I have the recipe anymore but I was thinking about it so I’ll have to do some digging and see if I can find it. I’m also sure that pasta would work perfectly in it. I think you’d like it…no mayo! And no cream cheese! And isn’t there another “creamy” type thing you don’t like? 😛


  4. Yeah, nothing ruins a pasta salad like mayo, but I’m reading a book that says you should hate the store bought kind because once you make it yourself you’ll never go back. I’m gearing up to try making it, after a trip to the farmer’s market so there’ll be lots of good veggies for dipping. (Book is An Everlasting Meal by Tamar Adler.)


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