Healthy Pasta Salad
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Published May 17, 2019, Updated Jul 14, 2023
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This lightened-up pasta salad is made with cucumbers, tomatoes and a basil balsamic dressing. It’s mayo-free, gluten-free and vegan but still super delicious!
I’m so excited to share this recipe with you because I know that you are going to LOVE this healthy version of the pasta salad my mom used to make every summer.
Swapping Mayo for a Balsamic Dressing
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. 🙂
Ingredients in Healthy Pasta Salad
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!
- gluten-free pasta noodles – I recommend using legume or quinoa-based pasta noodles so they’ll be naturally gluten-free and have a good amount of protein and fiber. Nutrient-dense pasta = so awesome!
- 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.
Notes & Substitutions
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!
Red onion – Not a fan of red onion feel free to use yellow onion instead.
Feta – Adding feta to this pasta salad would be a great addition if you don’t need it to be dairy free.
Avocado – Want to add a little creaminess and healthy fats to your pasta salad? Add in some chopped avocado!
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.
Serving and Storing Pasta Salad
I love that this salad pairs well with just about any protein. It’s delicious served with my grilled apple cider vinegar chicken. I think the flavors go really well together. It’s also a perfect side for cookouts and potlucks.
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.
More Healthy Salads
- Ranch Pasta Salad
- Greek Pasta Salad
- Lemon Orzo Salad
- Healthy Potato Salad
- Caprese Pasta Salad
- Low-Carb Cauliflower Potato Salad
- Vegan Pesto Pasta Salad
- Brussels Sprouts Chopped Salad
- Roasted Sweet Potato Salad
- Poppy Seed Chicken Pasta Salad
- Chicken Fajita Pasta Salad
- Tuna, Broccoli and Kale Caesar Pasta Salad
More Recipes for a Backyard Cookout
- Spinach and Feta Turkey Burgers
- BBQ Jackfruit
- Tempeh Veggie Burger
- Mixed Berry Fruit Salad
- Healthy Greek Yogurt Berry Tart
Be sure to check out all of the pasta salad recipes as well as the full collection of salad recipes on EBF!
Healthy Pasta Salad
Ingredients
- 8 oz macaroni or penne pasta, I used gluten-free penne
- 2 cups tomatoes, chopped
- 2 cups cucumbers, peeled and chopped
- 3/4 cup red onion, chopped
- 3 Tablespoons balsamic vinegar
- 2 Tablespoons basil, minced
- 2 Tablespoons olive oil
- 1/2 teaspoon coconut sugar
- 1/4 teaspoon crushed red pepper
- 1 1/2 teaspoons sea salt
Instructions
- Prep pasta: Cook pasta according to package instructions. Drain and run cold water over cooked pasta to cool.
- Mix ingredients: Add drained pasta into a large bowl with tomatoes, cucumber, and onion.
- Make dressing: Whisk together balsamic vinegar, basil, olive oil, coconut sugar, crushed red pepper and salt. Pour over salad ingredients and mix well.
- Serve: Refrigerate until cold. Serve and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love pasta and being gluten free means I have to be careful with the products I choose. I am always on the hunt for pasta that has good taste and texture, but is also packed with nutrients. I would probably make a pesto pasta salad with this! Can’t wait to try it!
How cool! I haven’t seen these in stores yet. I’ve tried red lentil pasta and liked it. I actually don’t eat much pasta because I’ve never liked the texture much (though I could eat a bowl of tomato sauce!) I’d love to try these to make all those nostalgic dishes like mac and cheese to serve at my dinner parties 🙂
Pasta salad for the win! I actually have a giant basil plant in my garden so I would love to try it with some fresh pesto and veggies!
I’m so excited the company has come out with a product that doesn’t use refined corn! This recipe looks delicious, and I would also like to try this with pesto. Perhaps with nice seasonal garlic scapes!
I absolutely love pasta salads, so if I won I would try out this recipe along with a few other healthified pasta salads!
I would make shrimp scampi with pasta for the 4th of July.
I’d make lots of tomato pasta for my daughter. She loves pasta and I want to get a different variety of grains into her diet!
I’d like to win because I’ve just recently discovered Quinoa and am anxious to try as many products using it as possible. This sounds great!
I would like to win because I always to to incorporate ancient grains into the meals I make for my family. Maybe I would make a pasta salad. Thanks!
I would love to win so I can try these before I buy them. I have been on the hunt for a healthier pasta.