Loaded with Mediterranean favorites like olives, capers, fresh veggies, and feta, this Greek pasta salad skips the mayo for a zippy garlic-lemon dressing. This easy summer recipe is make-ahead friendly and very picnic-ready!
Photo Credits: Mariam Hamdy
It’s essentially Greek salad with pasta added, does it get any better? And, just like my shrimp or Italian pasta salad, this beauty is a fuss-free delight: the pasta soaks up the flavor as it chills, getting even tastier with age. Give it at least 30 minutes to chill in your fridge. Then, wrap it up for your next picnic, or serve alongside simple grilled chicken , pork or lamb for a classic summer treat.
- What is in Greek Pasta Salad? Ingredients and Substitutions
- How to Make Greek Pasta Salad
- Ways to Mix it Up
- What to Serve with Greek Pasta Salad
- More Pasta Salad Recipes
- Greek Pasta Salad (No Mayo!) Recipe
What is in Greek Pasta Salad? Ingredients and Substitutions
The secret to a delicious, mayo-free pasta salad is a good amount of freshness and tang. Here’s what you need to make this Greek pasta salad recipe:
- Pasta: Farfalle (bowtie) pasta’s short pieces match the size of the veggies, and the ridges capture the delicious dressing. If you need to substitute, chose a similar short pasta like rotini or penne.
- Cucumber: Look for smaller, thinner varieties like English or Persian, which tend to be sweeter. If the big slicing cucumbers are all that’s available, peel off the waxy skin.
- Bell pepper: I like the balance grassy green bell peppers bring, but feel free to substitute the sweeter yellow or red varieties.
- Tomatoes: Cherry tomatoes add bursts of sweet summery flavor. Grape tomatoes or even a ripe but firm chopped heirloom tomato would also work well.
- Flavor makers: Capers and Kalamata olives bring the brine, shallots add a mild oniony sweetness, and flat leaf (Italian) parsley adds freshness. If you don’t have shallot, a small red onion or a couple of green onions also work well.
- Feta: Grab a high quality sheep’s milk feta packed in brine, as the pre-crumbled stuff tends to be less vibrant. If you’re avoiding dairy, feel free to leave it off.
- Dressing: You really can’t go wrong with fresh lemon , red wine vinegar , garlic , dried Greek oregano , salt , pepper , and olive oil, particularly with a full-flavored oil like our Greek Koroneiki .
How to Make Greek Pasta Salad
This pasta salad can be served immediately, but like with most Mediterranean mezze it tastes best when you give the ingredients time to get to know each other. Allow at least 30 minutes to chill in your refrigerator if you can.
- Cook the pasta: Bring a large pot of water to a boil. Once boiling, add a healthy pinch of salt and 8 ounces of farfalle (bowtie). Cook according to package instructions (about 8 minutes). Drain and set aside to cool.
- Make the dressing: In a large bowl, add the juice of one lemon, 1 tablespoon of red wine vinegar, and 2 minced garlic cloves. Season with 1 teaspoon of oregano and a good pinch of salt and pepper. Whisk in about 1/4 cup of extra virgin olive oil.
- Add the fruits and veggies: To the bowl with the dressing, add the cooked pasta. Add 1/2 of a diced cucumber, 1 diced bell pepper, and 10 ounces of halved cherry tomatoes. Add in 1-2 chopped shallots, 1 cup of chopped parsley, 2 tablespoons of capers, and ½ cup of pitted Kalamata olives. Toss to coat, then add 1/3 cup of crumbled feta and very gently toss to combine.
- Chill: For best flavor, cover and refrigerate for 30 minutes to 24 hours. Just before serving, give the salad a final toss and serve cold or at room temperature.
Ways to Mix it Up
Take full advantage of what looks the prettiest at your market. Here are 3 ways you can make this Greek pasta salad your own:
- Add fried or preserved lemon. Crispy Fried Lemons or punchy Preserved Lemons would add a more in-your-face tang.
- Add meat. Up the protein with sliced grilled chicken , pork or lamb .
- Add more antipasti. Add roasted red peppers , jarred marinated artichoke hearts, mozzarella cheese, or chopped cured meats.
What to Serve with Greek Pasta Salad
This Greek pasta salad recipe plays well with others. Grilled meats like Pork souvlaki and lamb kabobs are an easy match. Swordfish or salmon would be delightful. Or, dial up the vegetables with a grilled vegetable skewers .
More Pasta Salad Recipes
Sides and Small Plates
Summer Pasta Salad with Corn, Zucchini, and Basil Vinaigrette
Salads
Mediterranean Strawberry Orzo Pasta Salad
Entree
Shrimp Pasta Salad with Avocado and Feta
Italian
Italian Pasta Salad
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Ingredients1x2x3x
- ▢ 8 ounces farfalle (bowtie pasta)
- ▢ 1/2 English cucumber, chopped
- ▢ 1 green bell pepper, chopped
- ▢ 10 ounces cherry tomatoes, halved
- ▢ 1 to 2 shallots, chopped (or 1/3 to 1/2 cup chopped red onion)
- ▢ 1 cup chopped fresh parsley
- ▢ 2 tablespoons capers, drained and rinsed
- ▢ 1/2 cup pitted Kalamata olives
- ▢ 1/3 cup feta cheese, crumbled, more or less to your liking
For the Greek Salad Dressing:
- ▢ 1 lemon, zested and juiced
- ▢ 1 tablespoon red wine vinegar
- ▢ 2 garlic cloves, minced
- ▢ 1 teaspoon dried oregano
- ▢ Kosher salt
- ▢ Black pepper
- ▢ Extra virgin olive oil
Instructions
- Cook the pasta: Boil the pasta in salted water according to the package instructions (about 8 minutes). Drain and set aside briefly to cool just a bit.
- Make the dressing: In a large bowl, mix the lemon juice and zest, red wine vinegar, garlic, oregano, and a good pinch of kosher salt and black pepper. Whisk to combine, and while whisking, drizzle in about 1/4 cup extra virgin olive oil.
- Add the veggies: To the bowl with the dressing, add the pasta, cucumber, bell pepper, tomatoes, shallots, parsley, capers, and Kalamata olives. Toss to coat, then add the feta and toss again very gently.
- Chill: For best flavor, cover and refrigerate for 30 minutes to 24 hours before serving. Give the salad a final toss and serve cold or at room temperature.
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil , olives , and oregano used in this recipe.
Nutrition
*This post has recently been updated with new information for readers’ benefit.
Greek Pasta Salad
Ingredients
- 8 ounces farfalle (bowtie pasta)
- 1/2 English cucumber, chopped
- 1 green bell pepper, chopped
- 10 ounces cherry tomatoes, halved
- 1 to 2 shallots, chopped (or 1/3 to 1/2 cup chopped red onion)
- 1 cup chopped fresh parsley
- 2 tablespoons capers, drained and rinsed
- 1/2 cup pitted Kalamata olives
- 1/3 cup feta cheese, crumbled, more or less to your liking
For the Greek Salad Dressing:
- 1 lemon, zested and juiced
- 1 tablespoon red wine vinegar
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- Kosher salt
- Black pepper
- Extra virgin olive oil
Instructions
- Cook the pasta: Boil the pasta in salted water according to the package instructions (about 8 minutes). Drain and set aside briefly to cool just a bit.
- Make the dressing: In a large bowl, mix the lemon juice and zest, red wine vinegar, garlic, oregano, and a good pinch of kosher salt and black pepper. Whisk to combine, and while whisking, drizzle in about 1/4 cup extra virgin olive oil.
- Add the veggies: To the bowl with the dressing, add the pasta, cucumber, bell pepper, tomatoes, shallots, parsley, capers, and Kalamata olives. Toss to coat, then add the feta and toss again very gently.
- Chill: For best flavor, cover and refrigerate for 30 minutes to 24 hours before serving. Give the salad a final toss and serve cold or at room temperature.
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil , olives , and oregano used in this recipe.
Nutrition
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