The secret to a delicious, mayo-free pasta salad is a good amount of tang. This Greek pasta salad understands this all too well, with a bright lemony dressing, briny olives and capers, and punchy-meets-creamy feta cheese.

close up of a greek pasta salad in a serving bowl.
Photo Credits: Mariam Hamdy

Greek pasta salad keeps it simple in the best way, playing with tried-and-true Mediterranean flavors for a vegetarian side dish that’s both light and comforting. 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. 

Plus, this pasta salad recipe shares the unique talent of any good pasta salad: it tastes delicious any which way you serve it. Warm, cold, room temperature, day-old, or brand new–you really can’t go wrong!  

Springy bowtie pasta is studded with fresh cucumber, bell pepper, and cherry tomatoes for pops of flavor and texture. Shallot adds sweet, oniony goodness, and parsley brings freshness. A classic homemade Greek salad dressing with garlic and dried oregano weaves everything together in a wholly delicious, perfectly simple, and just-bold-enough way. It’s a great example of how you don’t always have to try hard to make a wow-worthy dish.

Though this Greek pasta salad recipe comes together in less than 20 minutes, it’s best when the pasta is given some time to relax and soak it all in. 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. 

Table of Contents
  1. Greek Pasta Salad Ingredients 
  2. How to Make Greek Pasta Salad
  3. Ways to Mix it Up
  4. What to Serve with Greek Pasta Salad
  5. Perfect your Picnic with These Recipes
  6. Greek Pasta Salad (No Mayo!) Recipe
ingredients for greek pasta salad including parsley, lemon juice, lemon zest, capers, feta, red onion, olive oil, pepper, oregano, bell pepper, salt, cucumber, cherry tomatoes, kalamata olives and farfalle pasta.

Greek Pasta Salad Ingredients 

This Greek pasta salad combines pantry staples and easy-to-source produce for a fresh, light, and effortless vegetarian side dish.

  • Pasta: Farfalle (bowtie) pasta is a classic shape for pasta salad for good reason. The short pieces match the size of the vegetables and tomatoes, making for a perfect, easy to grab bite. And, the ridges capture all the delicious dressing. If you need to substitute, chose a similar short pasta like rotini or penne. 
  • Cucumber: Invest in the smaller, thinner cucumber varieties like English or Persian if you can. They tend to be much more flavorful than the large American slicing cucumber, with sweeter, more delicate skin. If the big cucumbers are all that’s available, make sure you peel off the waxy skin and scoop out the seeds. 
  • Bell pepper: I like grassy green bell peppers for this pasta salad recipe, as the cherry tomatoes bring plenty of sweetness on their own. If you prefer a sweeter variety, like yellow or red, feel free to substitute them. 
  • Cherry tomatoes: Cherry tomatoes add bursts of bright, sweet, fresh 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: Feta cheese really pulls its weight flavor-wise, adding a tangy, creamy, salty punch to this otherwise rather delicate pasta salad. Grab a high quality sheep's milk feta packed in brine, as the pre-crumbled stuff tends to be rubbery. If you’re avoiding dairy, feel free to leave it off. 
  • Dressing: The bright dressing is made of my usual suspects. You really can’t go wrong with fresh lemon, red wine vinegar, garlic, dried oregano, salt, pepper, and olive oil, particularly with a full-flavored oil like our Greek Koroneiki.
a close up of a bite of greek pasta salad on a wooden serving spoon lifted over an entire greek pasta salad in a serving bowl.

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 ¼ cup of extra virgin olive oil. greek salad dressing in a bowl.
  • Add the fruits and veggies: To the bowl with the dressing, add the cooked pasta. Add ½ 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 ⅓ cup of crumbled feta and very gently toss to combine. farfalle pasta, diced cucumber, chopped bell pepper, kalamata olives, chopped red onion, chopped parsley, halved cherry tomatoes and capers in a bowl, prior to mixing.
  • 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

Like just about every pasta salad recipe this Greek pasta salad is made to be versatile. The world-famous workhorse of a dressing goes well with just about any seasonal vegetable you may have on hand. (Greek salad dressing for the win!) Take full advantage of what looks the prettiest at your market. Here are some more ways you can make this Greek pasta salad your own: 

  • Up the herbs. The more herbs the better when it comes to no-mayo pasta salad! Fresh marjoram, dill, and/or mint would keep the Greek flavor while bringing some extra intrigue. 
  • Add fried or preserved lemon. Crispy Fried Lemons or punchy Preserved Lemons would add cheffy flair, texture, flavor, and more in-your-face tang. 
  • Add meat. Up the protein with sliced grilled chicken, pork or lamb
  • Add more antipasti. Play with turning this antipasto platter into a pasta salad. Add roasted red peppers, jarred marinated artichoke hearts, mozzarella cheese, or chopped cured meats. 
  • Make it vegan. This pasta salad is easily a filling vegan recipe. Simply omit the feta and you're good to go!
a greek pasta salad in a serving bowl next to a bowl of chopped parsley, a bowl of kalamata olives, and a bowl of crumbled feta cheese.

What to Serve with Greek Pasta Salad

This Greek pasta salad recipe is like having a very reliable plus-one. You know: that person you can bring to any party and suddenly they’re everyone’s new best friend? We all need a great plus-one, just like we all need a great pasta salad recipe! 

In other words, this easy side dish 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 hearty vegetarian salad like cucumber radish salad.

Perfect your Picnic with These Recipes

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5 from 48 votes

Greek Pasta Salad (No Mayo!)

Suzy Karadsheh
a greek pasta salad in a serving bowl next to a bowl of chopped parsley, a bowl of kalamata olives, and a bowl of crumbled feta cheese.
This mayo-free pasta salad is packed with bold Greek flavor and fresh herbs and vegetables. Plus, it gets better with age! Allow yourself at least 30 minutes of time to let the pasta soak up all the delicious flavor. From there, wrap up this Greek pasta salad for a picnic, or serve as a vegetarian main or a side dish alongside grilled meat.
Prep – 10 minutes
Cook – 8 minutes
Resting Time 30 minutes
Total – 48 minutes
Serves – 4
Entree or Side Dish, Sides/Salad


For the Pasta Salad:

  • 8 ounces farfalle (bowtie pasta)
  • ½ English cucumber, chopped
  • 1 green bell pepper, chopped
  • 10 ounces cherry tomatoes, halved
  • 1 to 2 shallots, chopped (or ⅓ to ½ cup chopped red onion)
  • 1 cup chopped fresh parsley
  • 2 tablespoons capers, drained and rinsed
  • ½ cup pitted Kalamata olives
  • 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


  • 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 ¼ 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.




Calories: 315.2kcalCarbohydrates: 54.6gProtein: 11.7gFat: 6.6gSaturated Fat: 2.3gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 2.7gCholesterol: 11.1mgSodium: 539.7mgPotassium: 559.6mgFiber: 5.4gSugar: 6.1gVitamin A: 1899IUVitamin C: 76.6mgCalcium: 141.6mgIron: 3.1mg
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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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5 from 48 votes (27 ratings without comment)

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  1. Janet says:

    5 stars
    It’s so pretty and super delicious!

  2. Olivia says:

    5 stars
    Don't get me wrong, I love Pasta Salad with mayo. My mom made the best. But since I was taking a side dish to a rather large party, I was looking for something that could have a wider appeal. THIS WAS IT!! Everyone loved it, and since there was so much food there, and the portions of this recipe are rather generous, there was enough left over that everyone wanted some to take home! I doubt if I will make my mom's recipe again. This was so fresh and full of flavor. I made the recipe exactly as given.

    1. TMD Team says:

      Thanks so much, Olivia!

  3. Angie says:

    5 stars
    Long time viewer, first time poster 😉
    I made this last night as a quick dinner. Wow! The whole thing was divine! Especially the dressing. It was so refreshing and will for sure be our go-to summer salad. Most of the veggies will come from our garden.

    Love all your recipes! ❤️

  4. Ro says:

    5 stars
    OMG! I can’t stop eating this salad. Definitely a flavor party going on right here!

    1. TMD Team says:

      Ha! Thanks for the great review, Ro!

  5. Polly Parrish says:

    How long is this good in the refrigerator?

    1. TMD Team says:

      Hi, Polly. This should be okay stored in the fridge in a air-tight container for up to 3 days. Enjoy!

  6. Kelly says:

    5 stars
    I made this for my women's Bible study group. Everyone loved it and left with the link to the recipe. I tripled the recipe and left with an empty bowl. Add fresh pita bread and everyone was delighted. Thank you for the delicious recipe.

    1. TMD Team says:

      Love hearing this, Kelly! Thank you!!

  7. Janet says:

    5 stars
    I made this delicious Greek salad for a baby shower. It was devoured! I let it sit overnight, as suggested, and the flavors intensified! Excellent flavors! Thank you!

  8. paul says:

    how will this do using manestra/orzo

    1. TMD Team says:

      Hi, Paul. I think this would really work just fine with any pasta you prefer!