Easy Summer No-Pasta Salad

 

 

I have never been a big fan of the noodles in traditional pasta salad. Growing up, I usually did not care for any type of pasta cold. However, when I first heard about “No Pasta Salad,” I knew it was something I wanted to try.

 

This simple salad has quickly become one of my favorite summer lunches. It has many of the same flavors as an Italian pasta salad, but skips the pasta altogether. The result is a fresh, flavorful dish that comes together in just a few minutes.

 

One of the things I love most about this recipe is how easily it can be adapted to what is growing in the garden. My garden vegetables are not quite ready yet, so I used Roma tomatoes from the store. Once summer is in full swing, I prefer using sweet grape or cherry tomatoes picked fresh from the garden.

 

The combination of crisp cucumbers, juicy tomatoes, crunchy bell peppers, cheese, and salami makes this salad hearty enough for lunch while still feeling light and refreshing. It is also one of those recipes that tastes even better after a few hours in the refrigerator as the flavors have time to blend together.

 

Whether you need a quick lunch, an easy side dish, or something to bring to a summer gathering, this No Pasta Salad is simple, delicious, and naturally gluten-free.

 

No Pasta Salad

 

Ingredients

 

  • 7 Roma tomatoes, diced
  • 2 English cucumbers, chopped
  • 3 bell peppers, diced
  • 6 ounces mozzarella cheese, cubed
  • 1 package sliced salami, chopped
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • Fresh basil, chopped, to taste
  • Fresh oregano, chopped, to taste

Instructions

 

  1. Place the tomatoes, cucumbers, and bell peppers in a large bowl.
  2. Add the mozzarella cheese and chopped salami.
  3. Drizzle with olive oil.
  4. Season with salt and pepper to taste.
  5. Add the basil and oregano.
  6. Toss everything together until well combined.
  7. Refrigerate for several hours to allow the flavors to marinate and blend.
  8. Serve chilled.

 

 

After a few hours in the refrigerator, the flavors blend together beautifully

Notes

 

  • Grape tomatoes are especially delicious when garden tomatoes are in season.
  • Feta cheese is a wonderful substitute for the mozzarella.
  • Pepperoni can be used in place of the salami.
  • Dried basil and oregano work well when fresh herbs are not available.
  • This salad makes a quick lunch, side dish, or light summer supper.

 

Don't throw away those vegetable scraps!

Don’t Throw Away the Scraps

 

As I chopped the vegetables for this salad, I saved the ends and scraps in a freezer bag. When the bag is full, I use the vegetables to make homemade broth.

 

Simply place the frozen vegetable scraps in a stockpot or Instant Pot, cover with water, and cook until flavorful. Strain the broth and use it in soups, stews, rice dishes, or other recipes.

 

It is an easy way to stretch the grocery budget, reduce waste, and get one more use out of vegetables that might otherwise be thrown away.

 

Around our table, little habits like this add up over time. A simple salad today can become the beginning of a homemade broth tomorrow.