Salads
This Central Market-inspired Greek pasta salad delivers the perfect balance of bright herbs, crisp vegetables, and tangy feta—all without that dreaded mayo cling. The secret lies in a simple lemon-olive oil dressing that coats each ingredient lightly while preserving their natural textures.
I've been perfecting this recipe for years, and it never fails to impress at picnics, potlucks, or as a refreshing side dish.
The foundation of this salad is a mix of sturdy pasta shapes that hold up to the dressing without turning mushy, paired with classic Mediterranean vegetables like tomatoes, cucumbers, and olives. Fresh herbs—particularly dill and oregano—add layers of aromatic complexity, while the feta provides that signature salty tang.
The dressing is made with just four ingredients: olive oil, lemon juice, red wine vinegar, and a touch of honey for balance.
What makes this version truly special is the texture contrast—crisp cucumbers, juicy tomatoes, and tender pasta all come together in a harmonious bite. The dressing clings just enough to coat each ingredient without making the salad soggy, and the final sprinkle of fresh herbs adds both color and flavor.
This is the kind of dish that tastes even better the next day as the flavors meld together.
Perfect for meal prep, potlucks, or as a light lunch, this Greek pasta salad comes together in just 20 minutes and keeps well in the refrigerator for up to three days.
The beauty of this recipe is its versatility—swap in your favorite vegetables or herbs based on what's fresh at your local market, and it will still shine.
Ingredients for central market greek pasta salad
Six servings of crisp, herb-packed pasta salad that stays fresh and crunchy—no mayo needed.
| Ingredient | Amount | Notes |
|---|---|---|
| Medium Penne Pasta 🍝 | 1 ½ cups | Uncooked, sturdy shape holds dressing |
| Cherry Tomatoes 🍅 | 1 ½ cups | Halved, vine-ripened preferred |
| English Cucumbers 🥒 | 2 whole | Peeled, seeded, sliced thin |
| Kalata Olives 🫒 | ½ cup | Pitted, sliced if large |
| Red Onion 🧅 | ¼ cup | Thinly sliced, soak in cold water |
| Fresh Feta Cheese 🧀 | 1 cup | Crumbled, not pre-crumbled |
| Fresh Dill 🌿 | ⅓ cup | Chopped, stems removed |
| Fresh Oregano 🍃 | 2 tbsp | Chopped, or 1 tsp dried |
| Extra-Virgin Olive Oil 🫒 | ¾ cup | Light, fruity variety |
| Lemon Juice 🍋 | ⅓ cup | Freshly squeezed |
| Red Wine Vinegar 🍷 | ¼ cup | Dry, not balsamic |
| Honey 🍯 | 1 tbsp | Light, for sweetness balance |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | For seasoning and dressing |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked preferred |
The pasta is non-negotiable here. Central Market's penne holds up perfectly, but any sturdy shape works. Look for vine-ripened tomatoes at the market—they're sweeter and juicier. For cucumbers, English varieties are less seedy, but Persian cucumbers work too if you remove the seeds. Kalata olives add that perfect briny bite, but Manzanilla olives are a great budget swap. The feta? Fresh, crumbled blocks make all the difference—pre-crumbled stuff gets soggy fast. I grab mine at Whole Foods or the deli counter at H-E-B.
No fresh dill? Dried dill at one-third the amount works, but fresh is ideal. The dressing is where the magic happens—light olive oil (not extra light) keeps it from getting greasy. Red wine vinegar should be dry, not sweet. For honey, Manuka honey adds a nice depth, but any light honey does the trick. The dressing ratio is key: start with the measurements, then adjust to taste. Too tangy? Add more honey. Too sweet? More vinegar. The red onion needs a quick soak in cold water to mellow its bite—5 minutes max—then drain well before adding to the salad.
This salad tastes even better the next day as the flavors meld. Store in an airtight container with a paper towel on top to absorb any moisture. Keeps for 3-4 days in the fridge—perfect for meal prep. For extra crunch, add toasted pine nuts or sliced almonds right before serving. The dressing separates slightly after mixing, but just give it a quick stir before tossing with the pasta. If you're making this ahead, keep the dressing and pasta separate until just before serving to maintain that perfect crunch.
Why You'll Love This Recipe
- No-Cook After Boil: I swear, the hardest part is draining the pasta—then it’s just tossing. The cherry tomatoes burst, cucumbers stay crisp, and those briny Kalata olives? They add zero effort but maximum flavor. Honestly, my lazy Sundays thank me every time.
- Briny Sweet Balance: That red onion gives a sharp bite, but the Kalata olives and tomatoes turn it into something ridiculously good. The pasta soaks up the dressing like a sponge, so every bite is juicy and packed with layers—salty, sweet, and herby all at once.
- Meal Prep MVP: I make a big batch on Sundays, and it lasts me all week. The penne holds up perfectly, the veggies stay fresh, and it’s the only salad I won’t dread eating by Wednesday. Even my picky partner asks for seconds—(yes, even on a Tuesday night).
- Budget-Friendly Crowdpleaser: Penne and cherry tomatoes are cheap staples, and a few olives stretch this salad to feed four for under $10. It’s my go-to for potlucks, picnics, or when I’m broke but still want to impress. Not the prettiest, but the taste makes up for it.
Step-by-step instructions for central market Greek pasta salad
This herb-infused salad delivers bright, crunchy texture without the mayo cling—simple steps for big flavor.
Cook the Pasta and Prepare Vegetables
Bring a large pot of water to a rolling boil and add 1.5 cups medium penne pasta. Cook until 1 minute before al dente (about 11-12 minutes), then drain immediately and rinse under cold water to stop cooking. This prevents mushiness when tossed with the dressing.
While the pasta cooks, halve 1.5 cups cherry tomatoes and thinly slice 2 peeled English cucumbers. Soak 0.25 cup red onion in cold water for 5 minutes to mellow the sharpness, then drain. Slice 0.5 cup Kalata olives if they're large. Work quickly—these veggies lose crispness fast once cut.
Crumble Feta and Combine All Ingredients
In a large bowl, gently combine the cooled pasta with the tomatoes, cucumbers, olives, and drained onion. Add 1 cup crumbled fresh feta cheese (not pre-crumbled) and 0.33 cup chopped fresh dill plus 2 tbsp chopped fresh oregano. Toss everything lightly—just until everything is evenly distributed, keeping those veggies intact.
Here's the thing—don't overmix. You want each bite to have texture contrast, not a mushy blend. The pasta should still have some individual strands visible, and the cucumbers should stay crisp rather than turning to mush.
Make the Dressing and Toss Together
In a small bowl, whisk together 0.75 cup extra-virgin olive oil, 0.33 cup lemon juice, 0.25 cup red wine vinegar, 1 tbsp honey, 1.5 tsp Diamond Crystal kosher salt, and 0.5 tsp freshly ground black pepper. The dressing should look emulsified but still slightly separated—this ensures it clings without making the salad greasy.
Pour the dressing over the pasta mixture and toss gently but thoroughly. Taste immediately and adjust seasoning if needed—you might want more salt, a touch more lemon, or a drizzle of olive oil for richness. Let the salad sit for 10 minutes before serving to allow flavors to meld.
Chill and Serve for Maximum Freshness
Transfer the salad to the refrigerator and let it chill for at least 30 minutes (or up to 4 hours). This resting period lets the flavors deepen and the pasta absorb the dressing evenly. The longer it chills, the more vibrant the flavors become—just don't let it sit too long or the cucumbers will get soggy.
Before serving, give it one final toss to redistribute everything. The ideal serving temperature is chilled but not icy—around 45-50°F. Garnish with extra fresh dill and a sprinkle of black pepper for that restaurant-quality finish. This salad keeps well for 2 days in the fridge, making it perfect for meal prep.
Pro Tips For Making Central Market Greek Pasta Salad
- COOL THE PASTA RIGHT: Drain your penne, but don’t rinse—just shock it in ice water for 2 minutes. I used to skip this, and the salad always ended up soggy by lunch. The cold stop also keeps the pasta from overcooking while you prep the rest.
- SLICE ONION THIN: Use a mandoline or sharp knife for 1/8-inch slices—thicker ones turn bitter and mushy. My first attempt with hand-cut rings? Disaster. Thin slices stay crisp and soak up the dressing better.
- DRESSING LAST MINUTE: Toss the dry ingredients first, then add dressing just before serving. I learned this after making a batch where the cucumbers turned to mush by dinner. The acid in the dressing breaks down veggies faster than you’d think.
- DRAIN WELL, TWICE: After draining, spread the pasta on a baking sheet for 5 minutes to evaporate surface moisture. Wet pasta clumps and dulls the bright flavors. Sounds silly, but it makes a real difference when you’re serving a crowd.
Creative variations of central market greek pasta salad
Mediterranean Twist
Swap the Kalata olives for sun-dried tomatoes (¼ cup, chopped) and add ¼ cup chopped artichoke hearts for a briny, umami depth. Use Pecorino Romano instead of feta for a sharper, saltier bite. Toss in 2 tbsp chopped capers for extra tang—this version feels like a Greek island feast. 🌊
Spicy Kick
Add 1 tbsp chopped fresh mint and ½ tsp crushed red pepper flakes to the dressing for heat. For extra spice, fold in 2 tbsp chopped jalapeños (seeds removed) with the tomatoes. Finish with a drizzle of hot honey before serving for a sweet-spicy contrast. 🌶️
Protein Upgrade
Boost this salad with 1 cup cooked grilled chicken breast (diced) or ½ cup chickpeas (rinsed if canned) for plant-based protein. For seafood lovers, add ½ cup chopped marinated artichokes with white beans—it’s a Mediterranean-inspired upgrade.
Cook protein separately and add it to the salad just before serving to keep it warm. 🍗
Herb Variations
Swap the dill and oregano for 1 tbsp chopped thyme and 1 tbsp chopped basil for a Tuscan-inspired twist. Or try 1 tbsp chopped parsley and ½ tsp dried marjoram for a lighter, more delicate flavor. Fresh herbs make all the difference—don’t skimp! 🌿
Seasonal Swaps
In summer, add ½ cup diced watermelon for juicy sweetness. In fall, roast ½ cup butternut squash cubes (tossed in olive oil and salt) for a warm, caramelized touch.
Winter calls for ½ cup roasted Brussels sprouts> (halved and crispy) to keep things hearty. Adjust seasonings to balance the new ingredients. ❄️
Nutrition facts
Frequently asked questions
Can I make this Greek pasta salad ahead of time?
This salad actually tastes better the next day as the flavors meld together. Store it in an airtight container with a paper towel on top to absorb any moisture. It keeps well for 3-4 days in the fridge. Just give it a quick toss before serving to restore that perfect crunch.
Why does your recipe use fresh feta instead of pre-crumbled?
Fresh feta crumbles beautifully and stays crisp in the salad, while pre-crumbled feta tends to get soggy from added moisture. For the best texture, buy a block of feta and crumble it yourself right before adding to the salad. If you must use pre-crumbled, pat it dry thoroughly with a paper towel first.
What's the best pasta shape for this recipe?
Sturdy shapes like penne, fusilli, or rotini work best—they hold up to the dressing without turning mushy. Avoid delicate shapes like angel hair that would fall apart. The key is to cook the pasta just 1 minute before al dente so it stays firm when tossed with the dressing.
How can I make this salad lower in calories?
Reduce the olive oil to ¼ cup and use a light vinaigrette (equal parts lemon juice and red wine vinegar with just 1 tsp honey). Swap feta for low-fat cottage cheese (½ cup) and add extra fresh veggies like sliced bell peppers or zucchini. The dressing makes the biggest calorie difference, so keep it light!
What's the secret to keeping the cucumbers crisp?
Work quickly when slicing cucumbers—they lose crispness fast once cut. Soak them in ice water for 10 minutes before adding to the salad, then drain well. Also, store the salad in the fridge for no longer than 2 days to maintain that perfect crunch. The paper towel trick on top helps too!