The Kitchn: How to make the best pasta salad without mayo
--Raw: cherry tomatoes, cucumber, finely diced red onion, sliced green onion
--Jarred: roasted red peppers, pimento peppers, olives
--Blanched: asparagus, green beans, peas, broccoli, cauliflower
--Roasted: raw peppers of all shapes, sizes, and flavors
Pro tip: Do your diners a favor, and chop the vegetables close to the same size as the pasta. This makes it easier to get a little bit of all the good stuff in each bite.
Additional pasta salad flair
Herbs: Both dry and fresh herbs are welcome in pasta salad. Dry herbs do best in the vinaigrette and hold up well in advance. Fresh herbs should be added just before serving to avoid turning brown.
Soft cheese: Notice I didn't say "any cheese" here. Please skip the grated cheddar, the mozzarella pearls or cubes of Swiss cheese. Instead, use a soft spreadable cheese, such as goat cheese or herbed Boursin, and work it into the salad. The rich creaminess will add more fat and more flavor in the absence of mayo.
Toasted nuts: Add nuts with caution, as they too can cause textural confusion. Something small or finely chopped works well. I'm particularly fond of toasted pine nuts.
Pro tip: Be sure to taste and season the salad at different temperatures. You'll probably need more salt than you think if serving the salad cold.
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