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!
This Greek pasta salad 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!
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.
Table of Contents
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
Italian
Italian Pasta Salad
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This dried herb straight from Greece is lemony, fragrant, and perfect for everyday use.
Ingredients
For the Pasta Salad:
- 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
Nutrition
*This post has recently been updated with new information for readers’ benefit.
Made this salad today for the first time and it is now one of my favorites. So full of flavor, and all my favorite ingredients. Love the amount of fresh herbs.
Thanks so much for taking the time to comment and review, Natascha! We appreciate it!
Are the tomatoes by weight or by volume?
Hi, Heather. The tomato measurement here is by weight.
I made this to take to a friend that has had some health issues lately. We decided to have it for lunch and we loved loved it. In fact, I liked it so much I stopped at the grocery store on the home and bought the ingredients I needed to make another batch. My husband loved it also and between the two of us we ate the whole recipe!! Delicious!!!
You are so sweet, Belinda! I hope you friend feels better soon!
I was looking for a delicious and easy pasta salad with no mayo to take to our family corn and sausage roast. I keep your app in my phone and should have checked there first. Everyone loved this salad, even my 6 year old great niece that never will eat pasta salad. Her father is from Egypt and when his mother visits and cooks everyone wants to be there! I’m curious when doubling or even tripling the recipe dressing instructions still say to drizzle 1/4 cup of olive oil. Is this enough or did the amount not increase because it was in the instructional text. Thank you for great recipes, videos and information!
It’s so great to hear this was a hit at the roast!! You are correct. The amount of the olive oil didn’t change because it was instructional text. Only the ingredient amounts listed in the ingredient list will increase as you increase double/triple the recipe. Apologies for any confusion!
This is 1 of my favourite recipes on your site. I make it regularly if I am going to a BBQ or gathering of some sort. In the video, you make a giant bowl of this salad but the recipe says it serves 4. That bowl would easily serve 10 as a side with a grilled protein of some sort. It would be very helpful if you specified the serving size as well as the # of servings, ie 1 cup or whatever is appropriate.
Thanks for the feedback here, Jane. We’ll take a closer look and updated as needed.
This is my favorite kind of past salad! So many lovely goodies!
Hi Suzy!
I have tried many of your recipes, and all are delicious and healthy. Now, I am a raving fan of the mediterranean diet and your recipes. Thank you for sharing.
Awesome! Thank you so much, Marti!
I made this and I loved it! As another reviewer suggested, I added more bow-tie pasta. I also added more feta just because I love it. Don’t skimp on the refrigerator time because it gets more tangy overnight. This recipe is a keeper–and looks beautiful as well.
It’s so pretty and super delicious!
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.
Thanks so much, Olivia!
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! ❤️
OMG! I can’t stop eating this salad. Definitely a flavor party going on right here!
Ha! Thanks for the great review, Ro!
How long is this good in the refrigerator?
Hi, Polly. This should be okay stored in the fridge in a air-tight container for up to 3 days. Enjoy!
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.
Love hearing this, Kelly! Thank you!!
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!
how will this do using manestra/orzo
Hi, Paul. I think this would really work just fine with any pasta you prefer!