Mediterranean food is a favorite of mine. There’s something about the freshness, bright colors, and herbs that is so satisfying to the eye, mouth, and stomach. I love putting spins on traditional food and we’ve been doing a spin on picnic/bbq foods this summer. Let’s face it, we all love the traditional side salads, but all that mayo?! No, mam. I don’t believe summer food should be heavy or have tons of extra calories. In my cookbook, Plant & Sea: A Pescatarian-Inspired Cookbook, I gave my take on a mayo-less potato salad. Today, I’m giving you my take on a mayo-less pasta salad that’s inspired by Greek food and quick to whip up for any summer meal or party.

The Pasta Salad

Ingredients

2 cups pasta of your choice
1/2 cup diced cucumber
1/2 cup diced red bell pepper
1/4 cup diced red onion
1/2-1 cup kalamata olives
1/2 cup Feta cheese crumbles

Preparation

Boil your pasta for the recommended amount of time. Once done, rinse under cold water. This will remove the starches and keep it from sticking.

In a large bowl, combine pasta with vegetables and dressing.

The Dressing

Ingredients

1/2 cup olive oil
1/4 cup red wine vinegar
2-3 TBSP dijon mustard
1 tsp garlic powder
1 tsp onion powder
2-3 tsp dried oregano
Salt & Pepper to taste

Preparation

In a mason jar, combine all ingredients and give it a good shake!

Click here to head over to Youtube for an instructional video!