PS 18

Summer is here! We like to enjoy summer by doing some traveling, going to the beach and attending cook outs! When we attend cookouts, we always bring a dish. One of the go to dishes we make is “No Mayo, Pasta Salad”. This pasta salad recipe is a must-have in anyone’s Summertime recipe arsenal. It is consistently a favorite and goes quickly. One thing I love about this dish, is that it is extremely flexible. Depending on the crowd of people I am around, I am easily able to customize the ingredients to the preferences of that crowd. No matter what you decide to include in this pasta salad, I guarantee it will be delicious and a hit! And, if you do have any left overs, don’t worry this saves very well in the fridge and makes fantastic left overs for days to come!



  • Elbow Pasta
  • Orange Bell Pepper
  • Cucumbers
  • Cherry Tomatoes
  • Broccoli
  • White Onion
  • Classic House Italian Dressing
  • Parmesan Cheese 
  • Deli Ham
  • Black Olives



  1. In a large pot, boil the elbow pasta per the instructions on the package.
  2.  When they are fully cooked, drain the water and then rinse the noodles with cold water.
    PS 13
  3. Next, add in your desired amount of ingredients. (You can customize your ingredients to your personal preferences)
  4. Pour half of the Italian dressing on the salad.
  5. Mix well.
  6. Next, place in the refrigerator and let cool for at least 2 hours.
  7. Once, chilled remove from the refrigerator and pour the remaining dressing on right before serving,
  8. Enjoy!


Notes: For our version of pasta salad, I sometimes add in the olive slices, ham and Parmesan cheese in to my bowl separately and not the entire batch. 


Follow me on instagram and tag #jclectic. I’d love to see all the JClectic recipes you make!

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