Are you compelled to let go of the mayonnaise in your salad. Let this bright and zesty Mediterranean Pasta Salad help you out. Olive oil, red wine vinegar, dijon mustard and herbs make this salad mayo free and delicious.

I’m more than a fan of mayonnaise and won’t hesitate to say I love it in salads, dips and spreads but sometimes I crave a vibrant and light bite void of the heavy mayo. What I love about this salad is the briny, salty and chewy elements. Each mouthful is just a little different depending on what your fork picks up.

Crispy pancetta, olives, parmesan cheese, garlic…. so many great ingredients that come together in this gorgeous salad. So go ahead and skip the mayo on your next BBQ or potluck and bring a little taste of the Mediterranean to the table. Your guests will thank you for it!

 

 

Mediterranean Pasta Salad
Mediterranean Pasta Salad
Print Recipe
A bright and zesty pasta salad.
    Servings Prep Time
    8 people 25 minutes
    Cook Time
    15 minutes
    Servings Prep Time
    8 people 25 minutes
    Cook Time
    15 minutes
    Mediterranean Pasta Salad
    Mediterranean Pasta Salad
    Print Recipe
    A bright and zesty pasta salad.
      Servings Prep Time
      8 people 25 minutes
      Cook Time
      15 minutes
      Servings Prep Time
      8 people 25 minutes
      Cook Time
      15 minutes
      Ingredients
      Servings: people
      Instructions
      1. Cook pasta according to package directions, approximately 10 minutes until al dente. Drain and rinse under cold water until pasta is cool. Set aside.
      2. In a small skillet over medium high heat saute pancetta until rendered and crispy 5-7 minutes. Drain on paper towel and set aside.
      3. Whisk together olive oil, vinegar, red pepper flakes, garlic, and mustard until smooth. Set aside.
      4. Combine pasta, spinach, tomatoes, olives, red onion, parmesan cheese, sundried tomatoes, herbs and pancetta. Drizzle with dressing and toss to combine. Add cracked pepper and salt to taste. Makes about 5 cups and is best the day it is made.
      Recipe Notes

      Recipe Source:  Compelled to Cook

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