14 No-Mayo Pasta Salad Recipes to Make This Summer

Nothing beats a pasta salad at a summer barbecue—unless it’s one that skips the mayo for a lighter, fresher twist. These 14 recipes are bursting with flavor and perfect for quick dinners or potlucks. Ready to find your new favorite?

Mediterranean Chickpea Pasta Salad

Skip bland salads. This Mediterranean Chickpea Pasta Salad is bold and refreshing. It combines tender pasta with hearty chickpeas, juicy tomatoes, and briny olives, all tossed in a zesty lemon dressing.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• 8 oz dry rotini or fusilli pasta
• 1 can (15 oz) organic chickpeas, rinsed and drained
• 1 cup heirloom cherry tomatoes, halved
• ½ cup Kalamata olives, pitted and halved
• ¼ cup extra-virgin olive oil
• 3 tbsp freshly squeezed lemon juice
• 1 tsp Dijon mustard
• 1 clove garlic, minced (use a microplane for a paste)
• ½ tsp sea salt
• ¼ tsp cracked black pepper
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente, typically 8–10 minutes.
2. Drain pasta in a colander and rinse under cold running water for 30 seconds to stop cooking and cool it quickly. Shake off excess water.
3. While pasta cooks, prepare the dressing: in a small bowl, whisk together extra-virgin olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until emulsified.
4. In a large mixing bowl, combine the cooled pasta, rinsed chickpeas, halved cherry tomatoes, and halved olives. Toss gently to distribute.
5. Pour the dressing over the salad and toss until all ingredients are evenly coated. Taste and adjust salt or pepper if needed.
6. For best flavor, cover and refrigerate at least 30 minutes to let the flavors meld. Sprinkle with chopped parsley just before serving.

Here the salad shines with bright acidity from lemon and a briny pop from olives. Serve chilled as a main dish or alongside grilled chicken or fish. It also travels well for picnics.

Caprese Orzo Salad with Basil Pesto

Vibrant and effortless, this Caprese Orzo Salad layers al dente orzo with creamy mozzarella pearls and a punchy basil pesto. It’s the perfect make-ahead side for summer gatherings or a light lunch.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• 1 cup orzo pasta
• 8 oz fresh mozzarella pearls
• 1 pint cherry tomatoes, halved
• 2 cups fresh basil leaves, packed
• 1/3 cup pine nuts
• 1/2 cup grated Parmigiano-Reggiano
• 2 cloves garlic, roughly chopped
• 1/2 cup extra-virgin olive oil
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly cracked black pepper
• 1/4 cup fresh basil leaves, torn

Instructions

1. Bring a large pot of salted water to a rolling boil. Cook 1 cup orzo until al dente, about 8 minutes, stirring occasionally. Drain well and rinse under cold water to stop cooking. (Tip: Rinsing removes excess starch and prevents clumping.)
2. While orzo cooks, make the pesto: in a food processor, combine 2 cups basil, 1/3 cup pine nuts, 1/2 cup grated Parmigiano-Reggiano, 2 garlic cloves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pulse until coarsely chopped. With motor running, slowly drizzle in 1/2 cup olive oil until smooth. (Tip: For a nuttier flavor, toast pine nuts in a dry skillet over medium heat for 2 minutes before using.)
3. Transfer cooked orzo to a large bowl. Add 8 oz mozzarella pearls and 1 pint halved cherry tomatoes. Pour pesto over and toss gently to combine. Fold in 1/4 cup torn basil leaves. (Tip: Use a silicone spatula to avoid crushing the mozzarella.)
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature, garnished with additional basil if desired.

Mild, creamy mozzarella balances the bright pesto and sweet tomatoes, while the orzo provides a tender chew. This salad shines as a standalone lunch or alongside grilled chicken. For extra crunch, top with toasted pine nuts before serving.

Roasted Vegetable Quinoa Pasta Salad

Kick off your weeknight dinner with this warm roasted vegetable quinoa pasta salad. It's hearty, nutritious, and comes together in under 45 minutes.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 1 cup tri-colored quinoa, rinsed
• 2 medium zucchini, diced into 1/2-inch cubes
• 2 bell peppers (1 red, 1 yellow), seeded and diced
• 8 oz rotini pasta
• 3 tablespoons extra-virgin olive oil
• 4 garlic cloves, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup balsamic glaze
• 1/4 cup freshly grated Parmesan cheese (optional)

Instructions

1. Preheat oven to 400°F.
2. In a large bowl, toss zucchini, bell peppers, olive oil, minced garlic, salt, and pepper until evenly coated.
3. Spread vegetables in a single layer on a baking sheet. Roast for 20-25 minutes until tender and lightly charred. Tip: For even charring, ensure no overcrowding.
4. While vegetables roast, cook quinoa according to package directions in a medium saucepan. Fluff with a fork and set aside.
5. Cook rotini pasta in salted boiling water until al dente, about 8 minutes. Drain and toss with a drizzle of olive oil to prevent sticking.
6. In a large serving bowl, combine cooked quinoa, pasta, and roasted vegetables.
7. Drizzle with balsamic glaze and toss gently to coat. Tip: Use homemade glaze—simmer 1/2 cup balsamic vinegar until syrupy.
8. Serve warm, topped with grated Parmesan if desired.

Pair this hearty salad with a crisp white wine or serve as a standalone meal. The combination of nutty quinoa, tender pasta, and sweet roasted veggies delivers a satisfying, balanced dish.

Greek Pasta Salad with Feta and Spinach

Give your pasta salad a Mediterranean makeover with this vibrant Greek Pasta Salad. Loaded with feta, spinach, olives, and a tangy dressing, it's a perfect side or light meal.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

• 1 lb tri-color rotini pasta
• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1 tsp dried oregano
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup crumbled feta cheese
• 2 cups baby spinach, roughly chopped
• 1 cup Kalamata olives, pitted and halved
• 1/2 red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the tri-color rotini pasta and cook until al dente, about 8-10 minutes, stirring occasionally.
2. Drain the pasta in a colander and rinse under cold running water to stop cooking and cool it down quickly. Shake off excess water and set aside.
3. In a small bowl, whisk together extra virgin olive oil, red wine vinegar, dried oregano, minced garlic, salt, and black pepper until emulsified. Tip: For a stronger flavor, let the dressing sit for 10 minutes before using.
4. In a large mixing bowl, combine the cooled pasta, chopped baby spinach, halved Kalamata olives, thinly sliced red onion, halved cherry tomatoes, and diced cucumber.
5. Pour the dressing over the pasta mixture and toss gently with tongs until everything is evenly coated.
6. Add the crumbled feta cheese and toss lightly again. Tip: Reserve a small handful of feta for topping to keep it visible.
7. Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld. Tip: Stir once before serving to redistribute dressing.

Not merely a side, this Greek Pasta Salad shines as a make-ahead lunch or potluck star. The cool, tangy bites of feta against the earthy spinach and briny olives create a perfect harmony. For a heartier meal, top with grilled chicken or serve alongside warm pita.

Italian Antipasto Pasta Salad

Here's a hearty pasta salad that packs antipasto flavors into every bite. Salami, provolone, and tangy Italian dressing make it a meal on its own. Perfect for summer gatherings or a quick dinner.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

For the Salad

• 1 lb (16 oz) rotini pasta
• 8 oz genoa salami, cut into 1/4-inch strips
• 8 oz provolone cheese, cut into 1/2-inch cubes
• 1 pint cherry tomatoes, halved
• 1 can (14 oz) artichoke hearts, drained and quartered
• 1 cup kalamata olives, pitted and halved
• 1/2 cup red onion, thinly sliced
• 1/2 cup peperoncini, sliced (about 8-10 peppers)
• 1/4 cup fresh basil leaves, chiffonade

For the Dressing

• 1 cup prepared Italian dressing (such as Newman’s Own)

Instructions

1. Bring a large pot of salted water to a boil. Add rotini and cook until al dente, about 8-9 minutes. Drain, rinse under cold water, and let cool completely.
2. While pasta cooks, prepare the remaining ingredients. Slice salami into thin strips, cube provolone, halve tomatoes, quarter artichokes, halve olives, thinly slice onion, and slice peperoncini.
3. In a large mixing bowl, combine the cooled pasta, salami, provolone, tomatoes, artichokes, olives, red onion, and peperoncini. Toss gently to distribute.
4. Pour the Italian dressing over the salad. Toss until all ingredients are evenly coated. Fold in the basil chiffonade.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld. For best results, let sit for 2 hours. Toss again before serving.

You'll love the bold, savory flavors with a tangy kick from the peperoncini and dressing. Serve it chilled or at room temperature—it's even better the next day after the ingredients have married together.

Mexican Black Bean Pasta Salad

Zesty, bold, and packed with protein, this Mexican Black Bean Pasta Salad is a summer staple. It combines al dente pasta with black beans, corn, and a cilantro lime dressing with a spicy kick.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• 8 ounces rotini pasta
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup frozen corn kernels, thawed
• 1/2 cup finely diced red onion
• 1 jalapeño pepper, seeded and minced
• 1/2 cup chopped fresh cilantro
• 1/4 cup fresh lime juice
• 1/4 cup extra-virgin olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Cook the rotini pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking and remove excess starch.
2. In a large bowl, whisk together lime juice, olive oil, ground cumin, smoked paprika, salt, and black pepper until emulsified.
3. Add the cooled pasta, black beans, corn, red onion, jalapeño, and cilantro to the bowl. Toss gently but thoroughly until all ingredients are evenly coated.
4. Taste and adjust seasoning: add more lime juice for brightness or a pinch of salt if needed. For extra heat, stir in additional minced jalapeño.
5. Serve immediately at room temperature, or cover and refrigerate for at least 30 minutes to let flavors meld. Stir before serving.

Plump black beans and sweet corn contrast beautifully with the tangy, smoky dressing. This salad holds up well in the fridge for meal prep, and the flavors actually deepen overnight.

Lemon Dill Tuna Pasta Salad

Ready for a quick, protein-packed lunch? This lemon dill tuna pasta salad delivers bright flavor and satisfying texture. Perfect for meal prep or a light dinner.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Pasta

• 8 oz dried fusilli pasta
• 1 tablespoon kosher salt (for pasta water)

For the Dressing

• 1/4 cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 small shallot, minced
• 1 tablespoon Dijon mustard
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

For the Salad

• 2 (5 oz) cans solid white albacore tuna, drained and flaked
• 1/2 cup fresh dill, finely chopped
• 2 tablespoons capers, drained
• 1/4 cup thinly sliced red onion

Instructions

1. Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt and the fusilli. Cook until al dente, about 8 minutes, stirring occasionally. Tip: Check package time for guidance, but taste a piece to ensure it's tender but firm.
2. While pasta cooks, prepare the dressing. In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, lemon zest, minced shallot, Dijon mustard, sea salt, and black pepper until emulsified. Set aside.
3. Drain the pasta in a colander and rinse under cold running water for 30 seconds to stop cooking and cool it down. Shake off excess water. Tip: Rinsing removes excess starch and prevents sticking.
4. In a large mixing bowl, combine the cooled pasta, flaked tuna, finely chopped dill, capers, and thinly sliced red onion. Toss gently with a fork to distribute ingredients evenly without breaking up the tuna too much.
5. Pour the dressing over the salad and toss until everything is well coated. Taste and adjust seasoning with an extra pinch of salt or pepper if desired. Tip: Let the salad rest in the refrigerator for 15 minutes to allow flavors to meld before serving.

Keep this salad chilled until serving for the best texture. The lemon-dill dressing stays bright and fresh. For extra crunch, add toasted pine nuts or diced cucumber just before serving.

Asian Sesame Noodle Salad

Packed with nutty sesame flavor and crisp vegetables, this Asian Sesame Noodle Salad is a refreshing side or light meal. The savory-sweet dressing coats every strand, making it a crowd-pleaser.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Salad

• 8 oz dried soba noodles
• 1 tbsp toasted sesame oil
• 1 cup julienned carrots
• 1 cup thinly sliced English cucumber
• 1/2 cup thinly sliced red bell pepper
• 1/4 cup chopped scallions
• 1 tbsp toasted sesame seeds

For the Dressing

• 1/4 cup soy sauce
• 2 tbsp toasted sesame oil
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 clove garlic, minced
• 1 tsp grated fresh ginger

Instructions

1. Cook soba noodles according to package directions until al dente. Drain and rinse thoroughly under cold water to stop cooking and remove excess starch. Toss with 1 tbsp toasted sesame oil to prevent sticking.
2. In a small bowl, whisk together soy sauce, remaining 2 tbsp toasted sesame oil, rice vinegar, honey, minced garlic, and grated fresh ginger until honey is fully dissolved. Using a microplane for the ginger yields the finest texture.
3. In a large mixing bowl, combine the cooled noodles, julienned carrots, sliced cucumber, bell pepper, and scallions.
4. Pour the dressing over the salad and toss gently but thoroughly to coat every ingredient. Let it sit for 10 minutes at room temperature to allow flavors to meld. This resting step deepens the overall taste.
5. Sprinkle toasted sesame seeds on top just before serving. Serve cold or at room temperature.

Zesty and satisfying, this salad gets better as it sits. Serve with grilled chicken or shrimp for a complete dinner.

Pesto Zucchini Noodle Salad

Many summer salads lack substance, but this one delivers. Zucchini noodles tossed in vibrant pesto with juicy cherry tomatoes create a light yet satisfying dish. Ready in minutes, it's perfect for a quick lunch or side.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 5 minutes

Ingredients

For the Salad

• 4 medium zucchini, spiralized into noodles
• 1 pint cherry tomatoes, halved
• 1/3 cup pine nuts
• 1/2 cup shaved Parmigiano-Reggiano
• 1/2 cup artisanal basil pesto
• 1 tablespoon extra-virgin olive oil
• Fine sea salt and freshly ground black pepper to taste

Instructions

1. Place the spiralized zucchini noodles in a large colander, sprinkle with 1/2 teaspoon salt, and let sit 10 minutes. Gently press with paper towels to remove excess moisture—this prevents a watery salad.
2. Meanwhile, heat a small dry skillet over medium heat. Add pine nuts and toast, shaking frequently, until golden and fragrant, about 2-3 minutes. Immediately transfer to a plate to cool.
3. In a large bowl, combine the zucchini noodles, cherry tomatoes, pesto, and olive oil. Toss gently with tongs until evenly coated—avoid overmixing to keep noodles intact.
4. Fold in half the Parmigiano-Reggiano shavings and the toasted pine nuts, reserving some for garnish.
5. Season with salt and pepper to taste. Transfer to a serving platter, top with remaining cheese and pine nuts, and serve immediately or chill for 30 minutes to meld flavors.

Here, the freshness of zucchini noodles pairs perfectly with vibrant pesto. The crunch of pine nuts adds texture, while Parmesan rounds out the flavor. Serve chilled for a refreshing summer meal or as a light pasta alternative.

Cranberry Almond Pasta Salad

Everyone loves a pasta salad that balances creamy texture with a pop of tartness. This Cranberry Almond Pasta Salad brings together chewy cranberries and crunchy almonds for a satisfying bite. It's the perfect make-ahead dish for picnics or meal prep.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Salad

• 8 ounces uncooked rotini pasta
• 1/2 cup dried cranberries
• 1/2 cup slivered almonds
• 2 ribs celery, finely diced
• 1/4 cup red onion, finely diced
• 2 tablespoons fresh parsley, chopped

For the Creamy Dressing

• 1/2 cup full-fat plain Greek yogurt
• 1/4 cup premium mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil. Add rotini and cook until al dente, 8-10 minutes. (Tip: Set a timer to avoid overcooking.)
2. Drain pasta in a colander and immediately rinse under cold running water to stop the cooking process. Shake off excess water and let cool completely.
3. While pasta cooks, toast slivered almonds in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3-4 minutes. Transfer to a plate to cool.
4. In a small bowl, whisk together Greek yogurt, mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth and emulsified. (Tip: Taste and adjust honey or vinegar to your preference.)
5. In a large mixing bowl, combine cooled pasta, dried cranberries, toasted almonds, celery, red onion, and parsley. Toss gently to distribute evenly.
6. Pour the dressing over the salad and fold until every ingredient is coated. (Tip: For best flavor, refrigerate at least 1 hour before serving to let flavors meld.)
7. Transfer to a serving dish and garnish with extra parsley or a sprinkle of almonds if desired.

Make this salad your own by swapping in dried cherries or walnuts. The creamy dressing clings beautifully to every bite, offering a perfect balance of sweet and tangy. Serve chilled as a side or add grilled chicken for a complete meal.

Buffalo Cauliflower Pasta Salad

Mixing bold buffalo flavor with tender roasted cauliflower and al dente pasta, this salad delivers a zesty punch. Creamy dressing balances the heat for an irresistible side or main.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 8 oz elbow macaroni
• 1 head cauliflower, cut into 1-inch florets (about 4 cups)
• 2 tbsp olive oil
• 1/2 cup Frank's RedHot Original Buffalo Sauce
• 1/2 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 2 tbsp buttermilk
• 1/4 cup crumbled blue cheese
• 1/2 cup diced celery (about 2 stalks)
• 1/2 cup shredded carrots
• 1/4 cup chopped green onions
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Toss cauliflower florets with olive oil and 1/4 tsp salt. Spread in single layer on sheet.
3. Roast 20-25 minutes, flipping halfway, until edges are golden and fork-tender.
4. While cauliflower roasts, cook pasta in salted boiling water until al dente (about 7-8 minutes). Drain and rinse under cold water to stop cooking.
5. In a large bowl, whisk together buffalo sauce, mayonnaise, yogurt, buttermilk, blue cheese, remaining 1/4 tsp salt, and black pepper until smooth. Tip: Let dressing chill while other components cool for better flavor meld.
6. Add cooled pasta, roasted cauliflower, celery, carrots, and green onions to the dressing. Toss gently until evenly coated. Tip: For extra crunch, reserve some celery and green onions for garnish.
7. Cover and refrigerate at least 30 minutes before serving to allow flavors to marry. Tip: Taste and adjust salt or hot sauce after chilling.

Each bite delivers a creamy, tangy crunch with lingering heat from the buffalo sauce. Serve chilled as a side for grilled burgers or add diced grilled chicken for a complete meal.

Curried Chicken Pasta Salad

Everyone loves a dish that balances savory and sweet. This curried chicken pasta salad does exactly that with tender chicken, al dente pasta, and a creamy spiced dressing. It's a versatile meal that works for lunch or a side.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 1 lb boneless, skinless chicken breasts
• 8 oz fusilli pasta
• 1/2 cup plain Greek yogurt
• 1/4 cup mayonnaise
• 2 tsp curry powder
• 1/2 tsp ground turmeric
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1/2 cup dried cranberries
• 1/4 cup golden raisins
• 1/2 cup diced apple (such as Granny Smith)
• 1/4 cup sliced almonds, toasted
• 2 green onions, thinly sliced
• Salt and black pepper to taste

Instructions

1. Place chicken breasts in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer until cooked through, about 15 minutes. Remove and let rest 5 minutes before shredding.
2. Bring a large pot of salted water to a boil. Add fusilli pasta and cook until al dente, about 8 minutes. Drain and rinse under cold water to stop cooking.
3. In a small bowl, whisk together Greek yogurt, mayonnaise, curry powder, turmeric, apple cider vinegar, and honey until smooth. Season with salt and pepper.
4. In a large bowl, combine shredded chicken, cooled pasta, dried cranberries, golden raisins, diced apple, toasted almonds, and green onions.
5. Pour the dressing over the mixture and toss gently to coat evenly. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Before serving, taste and adjust seasoning if needed. Garnish with additional almonds or green onions if desired.

Zesty and filling, this salad pairs beautifully with a crisp green salad or a warm baguette. The curry and fruit combination offers a delightful contrast that keeps you coming back for more.

Falafel Pasta Salad with Tahini Dressing

Love the flavors of falafel but want a lighter meal? This Falafel Pasta Salad combines crunchy baked falafel, tender pasta, and crisp veggies all coated in a luscious tahini dressing. It's a satisfying vegetarian delight that comes together in under 30 minutes.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup finely chopped yellow onion
• 3 cloves garlic, minced
• 1/2 cup fresh parsley, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon baking powder
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 8 oz dried rotini pasta
• 1 cup cherry tomatoes, halved
• 1 English cucumber, diced
• 1/4 cup finely chopped red onion
• 1/4 cup tahini
• 3 tablespoons lemon juice
• 2 tablespoons water
• 2 tablespoons extra-virgin olive oil

Instructions

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. In a food processor, pulse the chickpeas, yellow onion, 2 cloves garlic, parsley, cumin, coriander, 1/2 teaspoon salt, and pepper until coarse but holds together. Tip: don't overprocess; a few chunks add texture.
3. Transfer mixture to a bowl; sprinkle with baking powder and flour. Gently fold until combined. Tip: use a light hand to keep falafel tender.
4. Form into 12 equal balls, flatten slightly, and place on prepared baking sheet. Brush tops with olive oil (the 2 tablespoons).
5. Bake for 15-18 minutes until golden and firm. Flip halfway for even crispness.
6. Meanwhile, cook rotini in salted boiling water until al dente, about 8 minutes. Drain and rinse under cold water to stop cooking.
7. In a small bowl, whisk tahini, lemon juice, water, remaining minced garlic clove, and 1/4 teaspoon salt. Slowly drizzle in extra-virgin olive oil while whisking until smooth. Tip: if dressing thickens, add water 1 teaspoon at a time.
8. In a large bowl, combine cooled pasta, cherry tomatoes, cucumber, red onion, and baked falafel. Drizzle with tahini dressing and toss gently.
9. Serve immediately or refrigerate for 30 minutes to let flavors meld. Tip: this salad tastes even better chilled.

Make this salad your own by swapping in roasted red peppers or adding a sprinkle of za'atar. The creamy tahini dressing ties everything together beautifully, offering a nutty counterpoint to the fresh vegetables and hearty falafel. Enjoy it as a main or a side dish.

Thai Peanut Noodle Salad

Satisfying, vibrant, and packed with umami, this Thai Peanut Noodle Salad is a weeknight hero. It comes together in under 30 minutes with minimal prep.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Salad

• 8 oz rice vermicelli noodles
• 1 large carrot, julienned
• 1 red bell pepper, thinly sliced
• 1/2 English cucumber, julienned
• 1/4 cup fresh cilantro leaves
• 1/4 cup roasted unsalted peanuts, roughly chopped

For the Peanut Dressing

• 1/3 cup creamy peanut butter (no added sugar)
• 2 tbsp low-sodium soy sauce
• 2 tbsp freshly squeezed lime juice
• 1 tbsp toasted sesame oil
• 1 tbsp honey
• 1 clove garlic, minced
• 1 tsp grated fresh ginger
• 2 tbsp warm water

Instructions

1. Bring a large pot of water to a rolling boil. Add rice vermicelli noodles and cook until al dente, about 4 minutes. Drain and rinse under cold running water to stop cooking. Tip: Over-rinsing removes starch; a quick rinse is enough.
2. While noodles cook, prepare dressing. In a medium bowl, whisk together peanut butter, soy sauce, lime juice, sesame oil, honey, garlic, and ginger until smooth. Whisk in warm water to thin to a pourable consistency. Tip: If dressing thickens on standing, add a splash more warm water.
3. In a large bowl, combine cooled noodles, carrot, bell pepper, and cucumber. Pour dressing over and toss to coat evenly. Tip: Use tongs to lift and separate noodles for even distribution.
4. Let salad rest for 5 minutes so noodles absorb flavor. Garnish with cilantro and peanuts before serving.

You'll love the contrast of crisp veggies and silky noodles all coated in a rich, tangy peanut dressing. Serve it chilled or at room temperature—it's just as delicious the next day as a meal-prep lunch.

Conclusion

Perfect for potlucks or picnics, these no-mayo pasta salads are total game-changers. Trust me, you’ll want to try them all! Which recipe caught your eye? Drop a comment below and share on Pinterest to spread the summer love.

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