Creamy (No Mayo) Pasta Salad

Creamy (No Mayo) Pasta Salad

Ingredients

  • 1 lb Bionaturae chiocciole pasta (or preferred pasta cut)
  • 1 ½ cups salami, cut into small cubes
  • ½ cup artichokes canned in water. Drain and cut in quarters
  • 1 cup Jovial chickpeas, rinsed, drained and dried
  • 1 ½ cups mozzarella pearls, drained and dried
  • ¾ cup toasted pignoli nuts
  • 1 ½ cup frozen corn kernels, defrosted and drained well 
  • 1 cup cherry tomatoes, quartered
  • ½ cup kalamata olives, drained and sliced
  • ½ cup pepperoncini peppers, drained well, seeded and diced
  • 1 cup baby arugula
  • 3 tbsp fresh basil, chopped

Dressing

  • 3 tbsp. pesto
  • ½ cup ricotta
  • ¼ tsp Bionaturae olive oil
  • 1 tbsp red wine vinegar
  • ⅓ cup grated pecorino
  • ¾ tsp salt
  • ½ tsp pepper
  • ¼ tsp red pepper flakes
  • 1 lemon, zested and juiced
Organic Durum Semolina Chiocciole

Organic Durum Semolina Chiocciole

$3.49
Regular price
Organic Extra Virgin Olive Oil

Organic Extra Virgin Olive Oil

$16.49
Regular price
Organic Chickpeas

Organic Chickpeas

$3.79
Regular price

Recipe by Dena Fenza. This Creamy (NO MAYO) Pasta Salad is perfect for the 4th of July. The flavors are incredible here and the dressing is super creamy, without using mayo! This salad can also be made ahead of time, so if you are having a big party you can make this the day before!

INSTRUCTIONS

  1. Boil the pasta.  Drain well and cool.
  2. In a small frying pan, on low heat, toast the pignoli nuts until golden brown and cool. 
  3. While the pasta is cooking, make the dressing.  In a blender, combine pesto with ricotta, olive oil, red wine vinegar, Pecorino, salt, pepper, red pepper flakes, lemon zest and juice.
  4. Blend well.
  5. Next, in a large bowl put the cooked pasta, salami, artichokes, chickpeas, mozzarella pearls, pignoli nuts, corn, cherry tomatoes, kalamata olives, pepperoncini, arugula and fresh basil.
  6. Add in the dressing.  Mix well and serve.

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Creamy (No Mayo) Pasta Salad