This Pasta Salad Hold the Mayo remake is an easy cold summer salad.
I’m fortunate to have one of my lovely daughters live nearby. I’m always learning something new when she shares with me her recipes and tips.
Over the years she has adjusted her cooking style to accommodate her family’s preferences.
She often remakes an old family favorite and very often her recipe remake turns into a keeper. That’s what happened to the summer pasta salads we used to make.
We noticed no one was eating the old, cold pasta salad with broccoli dressed with an Italian dressing that always had too much oregano – oops! oregano may be the reason.
Lovely daughter is a minimalist cook, no fuss, make it quick and not too many ingredients. Her pasta salad is just that and whenever she makes it there are no leftovers.
The best part of this dish is you can boil the pasta and chop the tomatoes a day in advance if you are very busy and dress it up when you are ready to serve.
This recipe is really simple and there are probably many out there who make this simple dish but I’ll share it for anyone who might be looking for a simple cold pasta salad.
When you dress the pasta just before serving it can stay on the table for quite some time without spoiling. This dish is great as a side dish with weekend BBQ’s or on a buffet table for a special celebration.
Pasta Salad - Hold The Mayo
A Cold Pasta Salad, Hold the May, is made with an oil and vinegar dressing. This cold pasta salad is ready to serve any buffet or party. No need to worry about the heat in summer. Keep it over a bowl of ice and out of the sun.
Ingredients
- 1 box rotelli style pasta (or your favorite pasta shape), cooked al dente
- 2 cups chopped fresh tomatoes or grape tomatoes quartered
- 8 oz. pkg. mozzarella cut into small chunks (optional)
- 1 cup black olives, halved (optional)
- 1/4 cup chopped fresh parsley or cilantro & fresh basil (whichever you prefer, or use all)
- 3-4 TBLS. olive oil
- 2 TBLS. red wine vinegar
- 1/4 cup finely diced red onion
- salt and pepper to taste
Directions
- Chop the onion and tomatoes and add to a small bowl. Stir in the olive oil and vinegar and toss well to coat the tomatoes and onions. Taste to see if you would like to add more of either vinegar or oil and salt and pepper. Cover and set aside until ready to serve.
- Cook pasta according to package directions, adding 1 tablespoon of olive oil to the water just before draining.
- Drain pasta and add to a large bowl.
- Stir in the tomato mixture and add the mozzarella chunks, olives if using, parsley/cilantro & basil, and salt & pepper to taste. Stir well to blend. Can be served well chilled or at room temperature.
Pasta Salad Hold The Mayo is an easy caprese style pasta salad. It has no mayo in it. When you need a side dish that will go with almost anything you are grilling this caprese style salad is the one to make. Make it in summer, or any season and add to a buffet for parties.
Caprese is so good and I love the pasta salad version you have here, it looks like a perfect summer side!
Thank you for stopping by Michaela. This has become a summer favorite.
I love pasta salad options sans mayo, one of my kids is very pick & hates mayo! Pinning 🙂
I don’t like to use mayo in salads if possible especially in summer. This is light and my grandsons love it.
Caprese Style Pasta Salad – Hold The Mayo is a god send I am definitely not always in the mood for mayo! Awesome idea to turn caprese salad to pasta salad! I can not wait to try it.
Thanks so much Heidy.
G’day! Looks delish Joanne! Reminds me of childhood!
Cheers! Joanne
G’day! Joanne, I love foods that bring back memories of childhood. Glad you had a chance to stop by today.
Delicious! I just love the combination of pasta, tomato, mozzarella and herbs. This sounds like the perfect pasta salad 🙂
Thanks Nicole.
We love salads like this because they aren’t laden with mayonnaise and perfect for summertime meals. Sometimes we will make our pasta salad with balsalmic vinegar and I like to use the fresh mozzarella balls. Yummy!
Thanks for commenting Shelby, I like your idea of using balsamic vinegar too, grampy loves it so I’ll give it a try.
I make something similar to this, and it is soooo good. Thanks for sharing on Foodie Friends Friday.
Oh my. I have just discovered your site! what a treasure trove. You’ve got a new reader now.
Yum! I’d say this one is a keeper. Found you over on Walking on Sunshine’s linky party.
Hi Sarah, Thanks so much for stopping by. We always used the dressing, it’s so easy. But I think everyone was getting tired of the flavor and then they didn’t want to eat cold broccoli. So lovely daughter changed it up based on my son-in-law’s love for tomatoes marinated in oil and vinegar.
It’s a simple dish that you can make your own adding peppers, celery, or whatever your family enjoys.
Thanks for commenting and hope to see you again soon.
Joanne
This looks delicious, and very similar to a pasta dish I make. I typically use lite Italian dressing but I like your idea of olive oil and red wine vinegar. Definitely trying this soon!