Bow Tie Pasta Salad Without Mayo
Bow tie pasta salad is a classic summer side dish. But what if you don't like mayo? No problem! This recipe for bow tie pasta salad without mayo is just as delicious and refreshing.
Ingredients
FOR THE VINAIGRETTE:
- 2 cloves garlic minced
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons dried oregano
- 1 tablespoon red wine vinegar
- 1 teaspoon kosher salt
- 2 teaspoons granulated sugar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon freshly ground black pepper
- 6 tablespoons olive oil
- 1/4 medium red onion finely diced (1/2 cup)
FOR THE PASTA SALAD:
- 1 pound dried short pasta such as farfalle, fusilli, penne, or orecchiette
- 1 pint cherry tomatoes about 10 ounces, quartered
- 1/2 cup pitted kalamata olives halved
- 1/4 cup canned diced pimentos
- 1/2 cucumber diced (about 1 cup)
- 1/4 cup loosely packed fresh basil leaves
- 4 ounces cheese ( your choice) crumbled
- 1/2 cup toasted pine nuts optional
- 1 cup Greek Youghurt
- 2 whole Avocados
Instructions
- Make the vinaigrette. Place the garlic, lemon juice, oregano, vinegar, salt, sugar, Dijon, and pepper together in a glass jar. Add the oil, seal the jar, and shake until emulsified.
- Pickle the onion. Pour ½ cup of the dressing into a large bowl (reserve the remaining for later). Add the red onion, stir to combine, and set aside.
- Cook the pasta. Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook according to package directions until al dente. Drain and rinse with cold water to cool. Drain well.
- Toss the salad. Add the drained pasta, tomatoes, olives, pimentos, cucumber, and basil to the bowl with the dressing. Toss to coat. (At this point, you can set the salad aside for a few hours.)
- Finish the salad. When ready to serve, add the reserved dressing, your favorite cheese, greek yogurt, avocados and nuts if using, then toss until well-combined.