No-Mayo Labor Day Pasta Salad Recipe for Potlucks
A colorful, no-mayo pasta salad with bowtie pasta, crisp veggies, feta, and a tangy homemade vinaigrette. It comes together in about 35 minutes, holds up beautifully on a warm potluck table, and only gets better as it sits.
Servings: 8
Calories: 300kcal
Ingredients
Pasta:
- 12 oz bowtie pasta (about 3 cups, 340g)
- 1 1/4 tsp salt for cooking the pasta (7g)
Veggies and Add-Ins:
- 1 cup cherry tomatoes, sliced 150g
- 1 cup cucumber, diced 120g
- 1/2 cup red bell pepper, diced 75g
- 1/2 cup red onion, finely chopped 80g
- 1 cup fresh arugula, chopped 20g
- 1 cup feta cheese, crumbled 150g
- 1/3 cup fresh parsley, chopped 20g
- 1/4 tsp ground black pepper
Dressing
- 1/3 cup olive oil 80ml
- 2 tbsp red wine vinegar 30ml
- 1 tsp Dijon mustard 5ml
- salt and pepper to taste
Optional patriotic toppings:
- 1/3 cup blueberries 50g
- Extra diced bell peppers
- Mini flag toothpicks for serving
Instructions
- Bring a large pot of salted water to a boil. Cook the bowtie pasta until al dente, about 1 minute less than package directions. Drain and rinse under cold water. Let cool completely.
- Whisk together the olive oil, red wine vinegar, Dijon mustard, and salt and pepper to taste.
- In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, red bell pepper, red onion, arugula, feta, parsley, and black pepper.
- Pour the dressing over the salad and toss gently until evenly coated.
- Cover and chill for at least 30 minutes before serving. Let sit out 10 to 15 minutes before serving for the best flavor.
- If desired, top with a few blueberries or extra bell pepper just before serving.