This **Authentic Mayo-Free Greek Pasta Salad** is a vibrant culinary delight, featuring perfectly tender pasta, sun-ripened tomatoes, crisp cucumbers, a hint of tangy red onion, and creamy, salty feta cheese. All these fresh ingredients are beautifully tossed in an exquisite, zesty, and refreshing homemade Greek dressing that’s entirely free of mayonnaise. It’s a dish that embodies the fresh flavors of the Mediterranean, perfect for any occasion.

To transform this delightful salad into a more substantial meal, consider pairing it with a protein like juicy Grilled Greek Chicken or savory Baked Greek Meatballs. These additions complement the salad beautifully, creating a balanced and satisfying dining experience.

Author’s Note

Contents

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The Must-Have Salad for Every Gathering!

This Greek Pasta Salad has quickly become my absolute favorite recipe for warm weather and social gatherings. It’s incredibly fresh, wonderfully light, and bursting with the vibrant flavors of garden-fresh vegetables. It’s the ideal dish for those sweltering days when you want to avoid turning on the oven, yet still crave something deeply satisfying. I’ve personally brought this salad to countless potlucks and family BBQs, and without fail, someone always asks for the recipe. Its simplicity is deceptive; it consistently proves to be a massive crowd-pleaser!

The harmonious blend of the tangy, invigorating dressing and the crisp, fresh produce creates a salad that feels perfectly balanced and refreshing. It hits just the right spot when you’re in the mood for something light, healthy, and incredibly flavorful.

While I certainly appreciate a rich and creamy pasta salad – like my beloved Classic Macaroni Salad or the vibrant Mexican Street Corn Pasta Salad – there are times when I desire something that won’t leave me feeling heavy. This mayo-free Greek Pasta Salad fulfills all those requirements: it’s effortlessly easy to prepare, wonderfully refreshing, and absolutely packed with bright, Mediterranean-inspired flavor. It truly is a standout dish!

Essential Ingredients for a Perfect Greek Pasta Salad

Crafting the ultimate Greek Pasta Salad begins with selecting high-quality, fresh ingredients. Here’s a breakdown of what you’ll need and why each component is key:

• Pasta: The foundation of any great pasta salad! I highly recommend using bowtie pasta (also known as farfalle). Its unique shape isn’t just visually appealing; it’s perfectly designed to capture and hold the delicious dressing and tiny bits of vegetables, ensuring every bite is flavorful. Other excellent choices include rotini, penne, or orecchiette, all of which excel at scooping up dressing and small ingredients.
• Cucumber: For that essential crisp texture and cooling freshness, cucumbers are a must. English or mini Persian cucumbers are ideal as they have thin skins and fewer seeds, eliminating the need for peeling or seeding. If you’re using larger, standard cucumbers, remember to peel them and scoop out the watery seeds to prevent your salad from becoming diluted or soggy.
• Bell Pepper: Green bell peppers offer a fantastic crunch and a slightly bitter, less sweet balance to the salad’s overall flavor profile. However, feel free to experiment with red, yellow, or orange bell peppers for a sweeter note and a burst of color, enhancing both the taste and visual appeal of your dish.
• Cherry Tomatoes: These little gems bring bursts of juicy sweetness and a vibrant color to the salad. Halve them for smaller, bite-sized pieces, or quarter larger ones to ensure they integrate well with the pasta and other vegetables. Grape tomatoes also work wonderfully.
• Flavor Boosters:
  • Kalamata Olives: These add a distinctive briny, salty, and slightly fruity flavor that is quintessential to Greek cuisine. Always use pitted olives for convenience, and halving them helps distribute their intense flavor throughout the salad.
  • Red Onion: For a sharp, tangy bite that cuts through the richness of the other ingredients. Its vibrant color is also a welcome addition. (See quick tip below for mellowing the flavor!)
  • Fresh Parsley: Chopped fresh flat-leaf parsley contributes a bright, herbaceous, and clean finish, enhancing the overall freshness of the salad. Don’t skip this!
• Feta Cheese: The star of the show for many! Opt for good-quality feta, preferably in a block, which you can crumble yourself. This ensures a creamier texture and a richer, tangier flavor compared to pre-crumbled varieties. For a dairy-free or vegan option, simply omit the feta.
• Mayo-Free Greek Dressing: This homemade dressing is what truly elevates the salad. It’s a carefully balanced blend of robust olive oil, freshly squeezed lemon juice for brightness, zesty red wine vinegar, a touch of honey for subtle sweetness, tangy Dijon mustard, aromatic minced garlic, and fragrant dried oregano. Together, these ingredients create a dressing that is sweet, tangy, savory, and perfectly balanced.

How to Prepare the Best Greek Pasta Salad

Creating this refreshing Greek Pasta Salad is straightforward and enjoyable. Follow these simple steps for a truly delicious result:

1. Cook the Pasta to Perfection: Begin by bringing a large pot of generously salted water to a rolling boil. Adding salt at this stage is crucial, as it seasons the pasta from the inside out, providing a flavorful base for your salad. Add your chosen pasta (bowtie is recommended) and cook it until it’s perfectly al dente, meaning it’s firm to the bite but not hard. Overcooked pasta will become mushy in a cold salad. Immediately drain the cooked pasta and rinse it thoroughly under cold water for about 20-30 seconds. This stops the cooking process and removes excess starch, preventing the pasta from clumping together. Shake off any excess water and set it aside to cool completely.
2. Whip Up the Zesty Dressing: While the pasta cools, prepare your vibrant Greek dressing. In a mason jar or a small bowl, combine all the dressing ingredients: olive oil, fresh lemon juice, red wine vinegar, honey, Dijon mustard, minced garlic, dried oregano, salt, and pepper. If using a mason jar, seal it tightly and shake vigorously until all ingredients are well combined and the honey is fully dissolved. If using a bowl, whisk everything together thoroughly. Taste and adjust seasonings as needed. Once mixed, pop the dressing into the fridge to chill and allow the flavors to meld, enhancing its refreshing taste.
3. Prepare Your Fresh Vegetables: This step is all about getting your vibrant veggies ready. Wash and chop all your ingredients according to the recipe instructions: halve or quarter cherry tomatoes, cut cucumbers into half-moons, dice the bell pepper, finely chop the parsley, and pit and halve the kalamata olives. If you’re using the tip to mellow your red onions, do that now. Uniformly cut vegetables ensure every bite of salad is consistent and visually appealing.
4. Assemble the Salad: Once the pasta has cooled completely, transfer it to a large mixing bowl. Add all your freshly prepped vegetables on top of the pasta.
5. Dress and Gently Mix: Give your chilled dressing another good shake or whisk before adding it to the salad. Drizzle the dressing over the pasta and vegetables gradually, tossing gently to combine everything evenly. Start with most of the dressing, and you can always add more later if the salad appears dry after sitting for a while, as pasta tends to absorb liquids.
6. Finish with Feta and Serve: Finally, crumble or cube the feta cheese over the salad. Give it one last gentle toss. Taste the salad and adjust the seasonings if necessary – perhaps a pinch more salt or a dash of pepper. Your incredible Greek Pasta Salad is now ready to be enjoyed!

Perfect Pairings: What to Serve with Greek Pasta Salad

This versatile Greek Pasta Salad is an excellent standalone meal, but it also shines as a vibrant side dish. Here are some fantastic options to serve alongside it, making for a complete and delicious meal:

• Grilled or Baked Meats: The fresh, tangy flavors of the salad perfectly complement savory proteins. Consider serving it with lean grilled chicken skewers, tender grilled lamb chops, or flaky baked cod. The robust flavors of the meat contrast beautifully with the salad’s lightness.
• Pita and Hummus: For a classic Mediterranean spread, serve your pasta salad with warm, soft pita bread (or homemade pita chips) and creamy hummus. This adds a lovely textural element and another layer of traditional flavor, perfect for dipping and sharing.
• Roasted or Grilled Vegetables: Enhance the vegetable goodness by pairing the salad with more roasted or grilled veggies. Think about a medley of easy roasted vegetables like crispy broccoli, sweet bell peppers, or zucchini. The caramelized flavors of roasted vegetables offer a wonderful contrast to the fresh salad.
• Meze Platter: Transform your meal into a delightful meze experience. Arrange your Greek Pasta Salad alongside a platter featuring creamy tzatziki sauce, an assortment of olives, extra feta cheese, dolmades (stuffed grape leaves), and maybe some marinated artichoke hearts. This creates a visually stunning and incredibly flavorful spread.
• Fresh Fruit: For a light and refreshing dessert or an extra sweet touch, serve a simple bowl of fresh fruit. Juicy watermelon, sweet grapes, or ripe figs would be ideal choices, providing a perfect palate cleanser after the savory flavors of the meal.

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Print Recipe

★★★★★

5 from 24 votes

Greek Pasta Salad

By Chelsea Lords

This Greek Pasta Salad is a refreshingly vibrant mix of tender pasta, juicy cherry tomatoes, crisp cucumbers, zesty red onions, and creamy feta, all generously tossed in a spectacular, tangy mayo-free Greek dressing. It’s the perfect healthy side dish or light main meal for any gathering.

Prep Time: 30 minutes

Total Time: 30 minutes

Servings: 6 servings

Video

Watch how to make this delicious Greek Pasta Salad!

Equipment

• Large pot
• Mason jar or whisk
• Large mixing bowl

Ingredients

Salad

• 3 cups mini bowtie pasta (about half a standard box, also called farfalle pasta)
• 1/2 cup kalamata olives (pitted and halved)
• 1/3 cup red onion (diced, see note 1 for mellowing)
• 2 cups Persian cucumbers (or English cucumber, cut into half moons, see note 2)
• 2 cups cherry tomatoes (halved; approximately 1 pint)
• 1 green bell pepper (diced)
• 1/4 cup finely chopped flat-leaf parsley
• 1/2 cup feta cheese (crumbled or cubed, preferably from a block)

Dressing (Homemade or Quality Store-Bought Greek Dressing)

• 1/4 cup + 2 tablespoons extra virgin olive oil
• 1-1/2 tablespoons fresh lemon juice
• 1-1/2 tablespoons honey (or maple syrup for vegan)
• 1-1/2 tablespoons Dijon-style mustard
• 1 teaspoon minced garlic (freshly minced is best)
• 1-1/2 teaspoons dried oregano
• 3 tablespoons red wine vinegar
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

• Bring 12 cups of water to a vigorous rolling boil in your large pot. Add 1 tablespoon of salt to the boiling water, then add the pasta (see note 3). Cook the pasta until it reaches an *al dente* texture, following the package directions carefully. Drain the pasta immediately and rinse it thoroughly under cold running water for about 20-30 seconds. This step is crucial for cooling the pasta and preventing it from sticking. Shake off any excess water and set aside to cool completely.
• Combine all the dressing ingredients in a mason jar. Squeeze fresh lemon to obtain 1-1/2 tablespoons of lemon juice, then add it to the jar along with olive oil, red wine vinegar, honey, Dijon mustard, minced garlic, dried oregano, salt, and pepper. Secure the lid tightly and shake vigorously for at least 30 seconds to thoroughly combine all ingredients, ensuring no honey remains stuck at the bottom. Refrigerate the dressing until you’re ready to use it, allowing the flavors to deepen.
• While the pasta cools and the dressing chills, meticulously prep all your vegetables. Dice the red onion (applying the quick tip if desired), slice the cucumbers into half moons, halve the cherry tomatoes, dice the green bell pepper, and finely chop the flat-leaf parsley. Ensure all vegetables are cut to a similar, bite-sized dimension for an even texture throughout the salad.
• Once the pasta is completely cooled, transfer it to a large mixing bowl. Add all the prepared vegetables on top of the pasta. Give the chilled dressing another quick shake, then drizzle it over the salad (see note 4). Add the crumbled or cubed feta cheese on top.
• Gently toss the salad until all the ingredients are well coated with the dressing. Taste the salad and adjust the seasonings as needed – you might want a bit more salt, pepper, or even a splash of lemon juice to brighten the flavors. Serve immediately and enjoy the fresh, vibrant taste!

Recipe Notes

Note 1 – Taming Red Onion: If you find the flavor of raw red onion too strong, soak the diced onions in a bowl of ice water with a pinch of salt for 10 minutes. This process helps to mellow their intensity. Be sure to drain them thoroughly and pat them dry before adding to the salad to prevent excess moisture.

Note 2 – Preparing English Cucumber: When using an English cucumber, it’s a good practice to cut off and discard about 1 inch from both ends. This specific part of the cucumber can sometimes be quite bitter, and removing it ensures a sweeter, more pleasant taste in your salad.

Note 3 – The Importance of Salting Pasta Water: Even though your pasta will be tossed in a flavorful vinaigrette, if you neglect to properly salt the pasta water, the pasta itself will taste bland and the entire salad may feel under-seasoned. Salting the cooking water is the fundamental way to impart flavor directly into the pasta strands, forming a crucial base for your dish. Use a generous amount, making the water taste like the sea.

Note 4 – Dressing Application: Always add the dressing gradually and to taste. Since pasta is highly absorbent, it will continue to soak up the dressing over time, which can make the salad seem drier after sitting. Start with about three-quarters of the dressing, mix well, and then add more as needed just before serving if the salad appears dry or lacks flavor. This ensures maximum freshness and optimal moisture.

Storage: This delicious Greek Pasta Salad will stay fresh and flavorful in an airtight container in the fridge for 2–3 days. While it’s certainly enjoyable on subsequent days, its vibrant flavors and crisp textures are truly at their peak when it’s freshly made.

Make Ahead: For best results when preparing in advance, store the main components separately in the refrigerator. This includes the cooled pasta, the prepped vegetables, the crumbled feta cheese, and the prepared dressing. When you’re ready to enjoy, simply assemble each serving just before eating. This method will keep your salad incredibly fresh and prevent any sogginess for up to 5 days.

Nutrition Facts (Approximate)

Serving: 1serving | Calories: 442kcal | Carbohydrates: 55g | Protein: 11g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 11mg | Sodium: 376mg | Potassium: 465mg | Fiber: 4g | Sugar: 10g | Vitamin A: 829IU | Vitamin C: 45mg | Calcium: 114mg | Iron: 2mg

Nutrition information is automatically calculated and should only be used as an approximation. It may vary based on specific ingredients and brands used.

Choosing the Best Pasta for Your Greek Pasta Salad

The type of pasta you choose can significantly impact the overall enjoyment of your pasta salad. For cold salads, the best pasta varieties are generally short, sturdy, and have interesting shapes that can effectively capture and hold both the dressing and small bits of vegetables. Here are my top picks, along with why they excel in a pasta salad:

1. Farfalle (Bowtie Pasta): This is my absolute favorite for Greek Pasta Salad, and it’s what I recommend in the recipe. Its distinctive bowtie shape creates little crevices and folds that are perfect for cradling the tangy Greek dressing and scooping up tiny pieces of feta, olives, and herbs. It also adds a charming visual appeal to the salad.
2. Rotini (Spirals): Another excellent choice, rotini’s corkscrew shape is fantastic at grabbing and holding onto a generous amount of dressing. The spirals create more surface area, ensuring that every twist and turn is coated in flavor. I often use it in other hearty salads, like my favorite Buffalo Chicken Pasta Salad.
3. Penne: These versatile tube-shaped pastas are sturdy and robust, making them ideal for holding their shape without becoming mushy. The hollow center of penne, combined with its ridged exterior (if using penne rigate), allows it to effectively catch and absorb herbs, dressing, and small vegetable pieces, delivering a burst of flavor in every bite.
4. Orecchiette (“Little Ears”): This unique pasta shape, resembling small ears, is designed with a concave center that acts like a tiny bowl. This makes orecchiette exceptionally good at holding onto creamy or chunky dressings and small ingredients. It’s a wonderful choice that brings a delightful texture to any pasta salad, as demonstrated in my popular Autumn Crunch Pasta Salad.
5. Ditalini or Small Shells: For a denser, more cohesive salad, tiny pasta shapes like ditalini or small shells can be a great option. They integrate very well with the other ingredients, ensuring a consistent texture throughout, though they might not “catch” as much dressing as the more intricate shapes.

Whichever pasta you choose, always remember to cook it al dente and rinse it with cold water immediately after draining. This prevents overcooking and sticking, ensuring your pasta salad remains perfectly firm and refreshing.

This Authentic Mayo-Free Greek Pasta Salad is a vibrant culinary delight, featuring perfectly tender pasta, sun-ripened tomatoes, crisp cucumbers, a hint of tangy red onion, and creamy, salty feta cheese. All these fresh ingredients are beautifully tossed in an exquisite, zesty, and refreshing homemade Greek dressing that’s entirely free of mayonnaise. It’s a dish that embodies the fresh flavors of the Mediterranean, perfect for any occasion.

To transform this delightful salad into a more substantial meal, consider pairing it with a protein like juicy Grilled Greek Chicken or savory Baked Greek Meatballs. These additions complement the salad beautifully, creating a balanced and satisfying dining experience.

Author’s Note

The Must-Have Salad for Every Gathering!

This Greek Pasta Salad has quickly become my absolute favorite recipe for warm weather and social gatherings. It’s incredibly fresh, wonderfully light, and bursting with the vibrant flavors of garden-fresh vegetables. It’s the ideal dish for those sweltering days when you want to avoid turning on the oven, yet still crave something deeply satisfying. I’ve personally brought this salad to countless potlucks and family BBQs, and without fail, someone always asks for the recipe. Its simplicity is deceptive; it consistently proves to be a massive crowd-pleaser!

The harmonious blend of the tangy, invigorating dressing and the crisp, fresh produce creates a salad that feels perfectly balanced and refreshing. It hits just the right spot when you’re in the mood for something light, healthy, and incredibly flavorful.

While I certainly appreciate a rich and creamy pasta salad – like my beloved Classic Macaroni Salad or the vibrant Mexican Street Corn Pasta Salad – there are times when I desire something that won’t leave me feeling heavy. This mayo-free Greek Pasta Salad fulfills all those requirements: it’s effortlessly easy to prepare, wonderfully refreshing, and absolutely packed with bright, Mediterranean-inspired flavor. It truly is a standout dish!

Essential Ingredients for a Perfect Greek Pasta Salad

Crafting the ultimate Greek Pasta Salad begins with selecting high-quality, fresh ingredients. Here’s a breakdown of what you’ll need and why each component is key:

• Pasta: The foundation of any great pasta salad! I highly recommend using bowtie pasta (also known as farfalle). Its unique shape isn’t just visually appealing; it’s perfectly designed to capture and hold the delicious dressing and tiny bits of vegetables, ensuring every bite is flavorful. Other excellent choices include rotini, penne, or orecchiette, all of which excel at scooping up dressing and small ingredients.
• Cucumber: For that essential crisp texture and cooling freshness, cucumbers are a must. English or mini Persian cucumbers are ideal as they have thin skins and fewer seeds, eliminating the need for peeling or seeding. If you’re using larger, standard cucumbers, remember to peel them and scoop out the watery seeds to prevent your salad from becoming diluted or soggy.
• Bell Pepper: Green bell peppers offer a fantastic crunch and a slightly bitter, less sweet balance to the salad’s overall flavor profile. However, feel free to experiment with red, yellow, or orange bell peppers for a sweeter note and a burst of color, enhancing both the taste and visual appeal of your dish.
• Cherry Tomatoes: These little gems bring bursts of juicy sweetness and a vibrant color to the salad. Halve them for smaller, bite-sized pieces, or quarter larger ones to ensure they integrate well with the pasta and other vegetables. Grape tomatoes also work wonderfully.
• Flavor Boosters:
  • Kalamata Olives: These add a distinctive briny, salty, and slightly fruity flavor that is quintessential to Greek cuisine. Always use pitted olives for convenience, and halving them helps distribute their intense flavor throughout the salad.
  • Red Onion: For a sharp, tangy bite that cuts through the richness of the other ingredients. Its vibrant color is also a welcome addition. (See quick tip below for mellowing the flavor!)
  • Fresh Parsley: Chopped fresh flat-leaf parsley contributes a bright, herbaceous, and clean finish, enhancing the overall freshness of the salad. Don’t skip this!
• Feta Cheese: The star of the show for many! Opt for good-quality feta, preferably in a block, which you can crumble yourself. This ensures a creamier texture and a richer, tangier flavor compared to pre-crumbled varieties. For a dairy-free or vegan option, simply omit the feta.
• Mayo-Free Greek Dressing: This homemade dressing is what truly elevates the salad. It’s a carefully balanced blend of robust olive oil, freshly squeezed lemon juice for brightness, zesty red wine vinegar, a touch of honey for subtle sweetness, tangy Dijon mustard, aromatic minced garlic, and fragrant dried oregano. Together, these ingredients create a dressing that is sweet, tangy, savory, and perfectly balanced.

How to Prepare the Best Greek Pasta Salad

Creating this refreshing Greek Pasta Salad is straightforward and enjoyable. Follow these simple steps for a truly delicious result:

1. Cook the Pasta to Perfection: Begin by bringing a large pot of generously salted water to a rolling boil. Adding salt at this stage is crucial, as it seasons the pasta from the inside out, providing a flavorful base for your salad. Add your chosen pasta (bowtie is recommended) and cook it until it’s perfectly al dente, meaning it’s firm to the bite but not hard. Overcooked pasta will become mushy in a cold salad. Immediately drain the cooked pasta and rinse it thoroughly under cold water for about 20-30 seconds. This stops the cooking process and removes excess starch, preventing the pasta from clumping together. Shake off any excess water and set it aside to cool completely.
2. Whip Up the Zesty Dressing: While the pasta cools, prepare your vibrant Greek dressing. In a mason jar or a small bowl, combine all the dressing ingredients: olive oil, fresh lemon juice, red wine vinegar, honey, Dijon mustard, minced garlic, dried oregano, salt, and pepper. If using a mason jar, seal it tightly and shake vigorously until all ingredients are well combined and the honey is fully dissolved. If using a bowl, whisk everything together thoroughly. Taste and adjust seasonings as needed. Once mixed, pop the dressing into the fridge to chill and allow the flavors to meld, enhancing its refreshing taste.
3. Prepare Your Fresh Vegetables: This step is all about getting your vibrant veggies ready. Wash and chop all your ingredients according to the recipe instructions: halve or quarter cherry tomatoes, cut cucumbers into half-moons, dice the bell pepper, finely chop the parsley, and pit and halve the kalamata olives. If you’re using the tip to mellow your red onions, do that now. Uniformly cut vegetables ensure every bite of salad is consistent and visually appealing.
4. Assemble the Salad: Once the pasta has cooled completely, transfer it to a large mixing bowl. Add all your freshly prepped vegetables on top of the pasta.
5. Dress and Gently Mix: Give your chilled dressing another good shake or whisk before adding it to the salad. Drizzle the dressing over the pasta and vegetables gradually, tossing gently to combine everything evenly. Start with most of the dressing, and you can always add more later if the salad appears dry after sitting for a while, as pasta tends to absorb liquids.
6. Finish with Feta and Serve: Finally, crumble or cube the feta cheese over the salad. Give it one last gentle toss. Taste the salad and adjust the seasonings if necessary – perhaps a pinch more salt, pepper, or even a splash of lemon juice to brighten the flavors. Your incredible Greek Pasta Salad is now ready to be enjoyed!

Perfect Pairings: What to Serve with Greek Pasta Salad

This versatile Greek Pasta Salad is an excellent standalone meal, but it also shines as a vibrant side dish. Here are some fantastic options to serve alongside it, making for a complete and delicious meal:

• Grilled or Baked Meats: The fresh, tangy flavors of the salad perfectly complement savory proteins. Consider serving it with lean grilled chicken skewers, tender grilled lamb chops, or flaky baked cod. The robust flavors of the meat contrast beautifully with the salad’s lightness.
• Pita and Hummus: For a classic Mediterranean spread, serve your pasta salad with warm, soft pita bread (or homemade pita chips) and creamy hummus. This adds a lovely textural element and another layer of traditional flavor, perfect for dipping and sharing.
• Roasted or Grilled Vegetables: Enhance the vegetable goodness by pairing the salad with more roasted or grilled veggies. Think about a medley of easy roasted vegetables like crispy broccoli, sweet bell peppers, or zucchini. The caramelized flavors of roasted vegetables offer a wonderful contrast to the fresh salad.
• Meze Platter: Transform your meal into a delightful meze experience. Arrange your Greek Pasta Salad alongside a platter featuring creamy tzatziki sauce, an assortment of olives, extra feta cheese, dolmades (stuffed grape leaves), and maybe some marinated artichoke hearts. This creates a visually stunning and incredibly flavorful spread.
• Fresh Fruit: For a light and refreshing dessert or an extra sweet touch, serve a simple bowl of fresh fruit. Juicy watermelon, sweet grapes, or ripe figs would be ideal choices, providing a perfect palate cleanser after the savory flavors of the meal.

Pin Recipe
Print Recipe

★★★★★

5 from 24 votes

Greek Pasta Salad

By Chelsea Lords

This Greek Pasta Salad is a refreshingly vibrant mix of tender pasta, juicy cherry tomatoes, crisp cucumbers, zesty red onions, and creamy feta, all generously tossed in a spectacular, tangy mayo-free Greek dressing. It’s the perfect healthy side dish or light main meal for any gathering.

Prep Time: 30 minutes

Total Time: 30 minutes

Servings: 6 servings

Video

Watch how to make this delicious Greek Pasta Salad!

Equipment

• Large pot
• Mason jar or whisk
• Large mixing bowl

Ingredients

Salad

• 3 cups mini bowtie pasta (about half a standard box, also called farfalle pasta)
• 1/2 cup kalamata olives (pitted and halved)
• 1/3 cup red onion (diced, see note 1 for mellowing)
• 2 cups Persian cucumbers (or English cucumber, cut into half moons, see note 2)
• 2 cups cherry tomatoes (halved; approximately 1 pint)
• 1 green bell pepper (diced)
• 1/4 cup finely chopped flat-leaf parsley
• 1/2 cup feta cheese (crumbled or cubed, preferably from a block)

Dressing (Homemade or Quality Store-Bought Greek Dressing)

• 1/4 cup + 2 tablespoons extra virgin olive oil
• 1-1/2 tablespoons fresh lemon juice
• 1-1/2 tablespoons honey (or maple syrup for vegan)
• 1-1/2 tablespoons Dijon-style mustard
• 1 teaspoon minced garlic (freshly minced is best)
• 1-1/2 teaspoons dried oregano
• 3 tablespoons red wine vinegar
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

• Bring 12 cups of water to a vigorous rolling boil in your large pot. Add 1 tablespoon of salt to the boiling water, then add the pasta (see note 3). Cook the pasta until it reaches an *al dente* texture, following the package directions carefully. Drain the pasta immediately and rinse it thoroughly under cold running water for about 20-30 seconds. This step is crucial for cooling the pasta and preventing it from sticking. Shake off any excess water and set aside to cool completely.
• Combine all the dressing ingredients in a mason jar. Squeeze fresh lemon to obtain 1-1/2 tablespoons of lemon juice, then add it to the jar along with olive oil, red wine vinegar, honey, Dijon mustard, minced garlic, dried oregano, salt, and pepper. Secure the lid tightly and shake vigorously for at least 30 seconds to thoroughly combine all ingredients, ensuring no honey remains stuck at the bottom. Refrigerate the dressing until you’re ready to use it, allowing the flavors to deepen.
• While the pasta cools and the dressing chills, meticulously prep all your vegetables. Dice the red onion (applying the quick tip if desired), slice the cucumbers into half moons, halve the cherry tomatoes, dice the green bell pepper, and finely chop the flat-leaf parsley. Ensure all vegetables are cut to a similar, bite-sized dimension for an even texture throughout the salad.
• Once the pasta is completely cooled, transfer it to a large mixing bowl. Add all the prepared vegetables on top of the pasta. Give the chilled dressing another quick shake, then drizzle it over the salad (see note 4). Add the crumbled or cubed feta cheese on top.
• Gently toss the salad until all the ingredients are well coated with the dressing. Taste the salad and adjust the seasonings as needed – you might want a bit more salt, pepper, or even a splash of lemon juice to brighten the flavors. Serve immediately and enjoy the fresh, vibrant taste!

Recipe Notes

Note 1 – Taming Red Onion: If you find the flavor of raw red onion too strong, soak the diced onions in a bowl of ice water with a pinch of salt for 10 minutes. This process helps to mellow their intensity. Be sure to drain them thoroughly and pat them dry before adding to the salad to prevent excess moisture.

Note 2 – Preparing English Cucumber: When using an English cucumber, it’s a good practice to cut off and discard about 1 inch from both ends. This specific part of the cucumber can sometimes be quite bitter, and removing it ensures a sweeter, more pleasant taste in your salad.

Note 3 – The Importance of Salting Pasta Water: Even though your pasta will be tossed in a flavorful vinaigrette, if you neglect to properly salt the pasta water, the pasta itself will taste bland and the entire salad may feel under-seasoned. Salting the cooking water is the fundamental way to impart flavor directly into the pasta strands, forming a crucial base for your dish. Use a generous amount, making the water taste like the sea.

Note 4 – Dressing Application: Always add the dressing gradually and to taste. Since pasta is highly absorbent, it will continue to soak up the dressing over time, which can make the salad seem drier after sitting. Start with about three-quarters of the dressing, mix well, and then add more as needed just before serving if the salad appears dry or lacks flavor. This ensures maximum freshness and optimal moisture.

Storage: This delicious Greek Pasta Salad will stay fresh and flavorful in an airtight container in the fridge for 2–3 days. While it’s certainly enjoyable on subsequent days, its vibrant flavors and crisp textures are truly at their peak when it’s freshly made.

Make Ahead: For best results when preparing in advance, store the main components separately in the refrigerator. This includes the cooled pasta, the prepped vegetables, the crumbled feta cheese, and the prepared dressing. When you’re ready to enjoy, simply assemble each serving just before eating. This method will keep your salad incredibly fresh and vibrant, preventing any sogginess for up to 5 days.

Nutrition Facts (Approximate)

Serving: 1serving | Calories: 442kcal | Carbohydrates: 55g | Protein: 11g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 11mg | Sodium: 376mg | Potassium: 465mg | Fiber: 4g | Sugar: 10g | Vitamin A: 829IU | Vitamin C: 45mg | Calcium: 114mg | Iron: 2mg

Nutrition information is automatically calculated and should only be used as an approximation. It may vary based on specific ingredients and brands used.

Choosing the Best Pasta for Your Greek Pasta Salad

The type of pasta you choose can significantly impact the overall enjoyment of your pasta salad. For cold salads, the best pasta varieties are generally short, sturdy, and have interesting shapes that can effectively capture and hold both the dressing and small bits of vegetables. Here are my top picks, along with why they excel in a pasta salad:

1. Farfalle (Bowtie Pasta): This is my absolute favorite for Greek Pasta Salad, and it’s what I recommend in the recipe. Its distinctive bowtie shape creates little crevices and folds that are perfect for cradling the tangy Greek dressing and scooping up tiny pieces of feta, olives, and herbs. It also adds a charming visual appeal to the salad.
2. Rotini (Spirals): Another excellent choice, rotini’s corkscrew shape is fantastic at grabbing and holding onto a generous amount of dressing. The spirals create more surface area, ensuring that every twist and turn is coated in flavor. I often use it in other hearty salads, like my favorite Buffalo Chicken Pasta Salad.
3. Penne: These versatile tube-shaped pastas are sturdy and robust, making them ideal for holding their shape without becoming mushy. The hollow center of penne, combined with its ridged exterior (if using penne rigate), allows it to effectively catch and absorb herbs, dressing, and small vegetable pieces, delivering a burst of flavor in every bite.
4. Orecchiette (“Little Ears”): This unique pasta shape, resembling small ears, is designed with a concave center that acts like a tiny bowl. This makes orecchiette exceptionally good at holding onto creamy or chunky dressings and small ingredients. It’s a wonderful choice that brings a delightful texture to any pasta salad, as demonstrated in my popular Autumn Crunch Pasta Salad.
5. Ditalini or Small Shells: For a denser, more cohesive salad, tiny pasta shapes like ditalini or small shells can be a great option. They integrate very well with the other ingredients, ensuring a consistent texture throughout, though they might not “catch” as much dressing as the more intricate shapes.

Whichever pasta you choose, always remember to cook it al dente and rinse it with cold water immediately after draining. This prevents overcooking and sticking, ensuring your pasta salad remains perfectly firm and refreshing.