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Greek pasta salad with farfalle pasta, grape tomatoes, cucumbers, feta cheese, parsley

Simple and Healthy Greek-Style Pasta Salad without Olives

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  • Author: Gitta Grether-Sweeney
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 7 cups, 4 servings 1x


This easy Greek-Style Pasta Salad is filled with summer goodness.  Sweet grape tomatoes, crunchy cucumbers, crisp red bell peppers, fresh herbs, creamy feta, and pasta are dressed with a zesty vinaigrette.  Make this refreshing salad for your next warm-weather get-together or barbeque.  


Units Scale

Dressing Ingredients

  • 2 cloves garlic, crushed
  • 1 teaspoon dried oregano
  • 1/2 teaspoon Dijon mustard
  • 3/4 teaspoon Kosher salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil

Pasta Salad Ingredients

  • 8 ounces dry farfalle (bowtie) pasta
  • 1 cup quartered grape tomatoes
  • 3/4 cup diced Persian or English cucumber
  • 1/2 cup diced red bell pepper
  • 1/3 cup finely diced red onion
  • 1/4 cup chopped fresh herbs such as parsley, oregano, or basil.
  • 1/2 cup crumbled feta cheese


Vinaigrete Instructions

  1.  Whisk all the dressing ingredients together in a 2-cup measuring cup. Set aside.

Pasta Salad Instructions

  1. In a large pot, bring 2 quarts of water to a boil. Add 1 to 1 1/2 tablespoons Kosher salt. Add pasta and cook according to package directions. Cook time varies between 9-12 minutes. The pasta should be al dente. Start tasting the pasta to test for doneness at 9 minutes.  
  2. Drain, and rinse the pasta with cold water. Cool the pasta to room temperature.  
  3. Once the pasta has cooled to room temperature, add the grape tomatoes, cucumbers, red pepper, red onion, parsley or oregano, and feta cheese.  
  4. Pour 2/3 of the dressing on the salad and toss. Save the remaining dressing to add right before serving the salad.  
  5.  Cover and refrigerate until ready to serve.  
  6.  Store leftovers for up to 3 days in an airtight container in the refrigerator.


*Nutrition Disclaimer 

  • Salt the pasta water so that the salad will not be bland. Don't skip this step!
  • Stir the pasta occasionally to keep it from sticking to the bottom of the pan.
  • Cook the pasta to al dente otherwise overcooked pasta leads to a mushy salad.
  • Cut the vegetable about the same size.
  • Use small-shaped pasta so that the dressing can get in the nooks and crannies yielding a tastier salad.
  • To mellow the flavor of the red onions, soak the onions in salted warm water (a pinch of salt) for 10 minutes. Drain before adding them to the salad.  


  • Serving Size: 1 cup
  • Calories: 231
  • Sugar: 2.8 g
  • Sodium: 353.3 mg
  • Fat: 10.9 g
  • Carbohydrates: 27.4 g
  • Protein: 6.3 g
  • Cholesterol: 9.5 mg