Salads
This Central Market Greek pasta salad recipe brings the vibrant flavors of Mediterranean markets to your table with crisp celery crowns and herbed feta bites. The secret lies in freshly chopped vegetables, briny olives, and a bright lemon-oregano dressing that keeps everything fresh and flavorful.
I developed this recipe after years of perfecting the balance between tangy, herby, and briny notes that define authentic Greek salads.
The dish starts with al dente pasta tossed with crisp celery, juicy tomatoes, and cool cucumbers—all cut into uniform pieces for even texture. Herbed feta bites add a salty, creamy contrast, while Kalamata olives bring deep Mediterranean richness.
The dressing, made with olive oil, red wine vinegar, and fresh herbs, ties everything together with a bright, zesty finish.
What you'll end up with is a refreshing, protein-packed salad that's perfect for picnics, potlucks, or a light lunch. The crisp celery crowns add satisfying crunch, while the herbed feta bites melt slightly, creating pockets of creamy goodness.
This salad stays fresh for hours, making it ideal for meal prep or entertaining.
Serve it at room temperature or chilled, and pair it with grilled meats or crusty bread for a complete Mediterranean feast. The flavors only get better as they meld together, so don't wait to try this crowd-pleasing dish.
Ingredients for central market greek pasta salad
Freshly chopped veggies, briny olives, and herbed feta—everything you need for authentic Greek flavors.
| Ingredient | Amount | Notes |
|---|---|---|
| Medium Penne Pasta 🍝 | 1 ½ lbs | Cooked al dente, cooled |
| Celery Sticks 🧅 | 4 whole | Cut into 1-inch crowns |
| Ripe Roma Tomatoes 🍅 | 4 whole | Diced, seeds removed |
| English Cucumbers 🥒 | 2 whole | Sliced into 1/4-inch rounds |
| Kalamata Olives 🫒 | 1 ½ cups | Pitted and halved |
| Block Feta Cheese 🧀 | 1 lb | Cut into 1-inch cubes |
| Fresh Oregano Leaves 🌿 | ¼ cup | Chopped, stems removed |
| Extra-Virgin Olive Oil 🫒 | ¾ cup | Light, fruity variety |
| Red Wine Vinegar 🍷 | 0.3 cup | Dry, aged vinegar |
| Lemon Juice 🍋 | ¼ cup | Freshly squeezed |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Fine grain preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Red Bell Pepper 🌶️ | 1 whole | Diced, seeds removed |
| Red Onion 🧅 | 1 whole | Thinly sliced |
The celery crowns are the star here. Central Market has the best crisp ones—look for stalks with vibrant green tops and no browning. I always grab extra because they stay crunchy for days. For the feta, Barilla brand is my go-to—it holds its shape better than cheaper versions. The tomatoes? Roma are perfect for dicing, but regular vine-ripened work too. Just make sure they're ripe—no mealy ones. The Kalamata olives? Trader Joe's sells them in a jar with just olive oil—no added junk, just pure briny goodness. If you can't find them, regular black olives in half work, but they won't have that same deep Mediterranean flavor.
No fresh oregano? Dried works at one-third the amount, but trust me on the fresh—it makes all the difference. Short on red bell pepper? Yellow or orange works too, but red gives that classic Greek salad color. The dressing ratio is key: 3 parts oil to 1 part vinegar to 1 part lemon. Want more tang? Add an extra tablespoon of lemon. For the pasta, penne holds up best—no mushy salad here. If you're making this ahead, toss the dressing last so everything stays crisp. And the feta? Don't skip the herbing—it's what makes this salad sing.
This salad keeps beautifully for 3 days in the fridge, but the feta gets softer after day 2. Store everything separately until ready to serve—keeps the celery crisp. The dressing? Make it fresh each time, but you can prep the veggies a day ahead. For meal prep, I portion it into glass containers with tight lids—no soggy bottoms here. Leftovers? Even better the next day as flavors meld. Pair with grilled chicken or just eat it straight from the bowl—no judgment.
Why You'll Love This Recipe
- No-Chop Chaos Allowed: I swear by this recipe when I’m too tired to dice anything—just slice the cucumbers into thick half-moons and chop the celery into rough chunks. The olives and tomatoes handle themselves, and honestly? The penne pasta’s perfect al dente bite makes up for any uneven cuts.
- Taste Like a Vacation: That briny punch from the Kalamata olives and the sweetness of ripe Roma tomatoes? It’s the Mediterranean in a bowl. The dressing—lemon, olive oil, and oregano—ties it all together so effortlessly, you’ll forget it’s just pasta salad.
- Lunchbox Legend: Between us, this is my go-to for picnics, potlucks, or even a lazy Sunday spread. Pack it in jars or a container, and it stays crisp and flavorful for days. My kids actually finish their veggies in this—no complaints.
- Budget Meal That Multiplies: Penne, celery, and cucumbers are cheap staples, but they feel like a fancy dish. Make a big batch, and you’ve got leftovers for days—perfect for office lunches or impromptu gatherings. I’ve fed six people with one recipe, and no one ever asks for seconds. (Okay, fine, they do.)
Step-by-step instructions for Central Market Greek pasta salad
This vibrant salad comes together in layers—crisp veggies, herbed feta, and perfectly al dente pasta.
Cook and Cool the Pasta
Bring a large pot of water to a rolling boil and add 1.5 lbs of medium penne pasta. Cook according to package directions until al dente—about 1 minute less than recommended. This ensures the pasta holds its shape when mixed with the dressing later.
Drain immediately and rinse under cold water to stop the cooking process. Spread the pasta on a baking sheet and let it cool completely. I like to fan it out so it cools evenly and absorbs the dressing better later. This step is crucial—warm pasta will turn mushy when mixed with the cold dressing.
Prep All Vegetables
While the pasta cools, cut the vegetables into uniform pieces. For the celery, slice off the leafy tops and cut the remaining stalks into 1-inch crowns. Dice the 4 whole ripe Roma tomatoes and remove the seeds for cleaner texture. Slice the 2 whole English cucumbers into ¼-inch rounds and pat them dry with paper towels to prevent a watery salad.
Dice the 1 whole red bell pepper and thinly slice the 1 whole red onion. Halve and pit the 1.5 cups Kalamata olives and cut the 1 lb block feta cheese into 1-inch cubes. Chop the ¼ cup fresh oregano leaves finely, removing any tough stems. Having everything prepped and ready makes assembly quick and efficient.
Make the Dressing
In a medium bowl, whisk together the ¾ cup extra-virgin olive oil, ⅓ cup red wine vinegar, and ¼ cup lemon juice. Add the 1½ teaspoons Diamond Crystal kosher salt and ½ teaspoon ground black pepper, then stir until fully dissolved. Taste and adjust the seasoning—you want a balance of tangy, briny, and slightly sweet.
This dressing is the heart of the salad. The acidity from the vinegar and lemon brightens the flavors, while the olive oil provides richness. I like to let it sit for 5 minutes before using so the flavors meld together. If you prefer a thinner dressing, you can add 1-2 tablespoons of water to reach your desired consistency.
Assemble the Salad
In a large mixing bowl, combine the cooled pasta with the prepped vegetables. Pour the dressing over the top and gently toss everything together with your hands or a large spoon. The key here is to mix just enough so everything is evenly coated, but not so much that the vegetables get crushed.
Fold in the 1-inch feta cubes and chopped oregano last, as these delicate ingredients can break down if mixed too early. Taste and adjust the seasoning again if needed—sometimes the salt content in feta and olives requires a little more acid or salt to balance.
Chill and Serve
Cover the salad and refrigerate for at least 1 hour before serving. This chilling time allows the flavors to fully develop and meld together. The celery crowns will crisp up slightly, the feta will soften just enough to be creamy, and the dressing will be perfectly absorbed.
Serve the salad chilled or at room temperature, garnished with a sprinkle of additional oregano and a drizzle of extra olive oil if desired. Each bite should deliver a mix of textures—crisp celery, creamy feta, tender pasta, and juicy vegetables—all tied together with that bright, herby dressing. This salad keeps well in the refrigerator for up to 3 days, making it perfect for meal prep.
Pro Tips For Making Central Market Greek Pasta Salad
- CHILL THE PASTA: Drain your penne, rinse it under cold water for 10 seconds, then spread it on a tray to cool completely before mixing. I learned this the hard way—warm pasta turns the dressing into soup within 30 minutes, and nobody wants a soggy Greek salad. (Yes, even if you're impatient like me.)
- DICE THE CUCUMBERS SMALL: Cut the English cucumbers into ¼-inch cubes instead of thick slices. The smaller pieces distribute flavor better and prevent the salad from feeling like a vegetable platter. I was skeptical until I tried it—now it’s the one thing I never skip.
- SALT THE OLIVES FIRST: Drain the Kalamata olives, pat them dry, then toss them in a pinch of salt for 5 minutes before adding to the salad. This draws out bitterness and makes their flavor sing. (Your future self will thank you.)
- USE A LARGE BOWL: Mix everything in a bowl big enough to hold the final salad—don’t start small. Pasta expands, tomatoes release juice, and cucumbers soften. I used to crowd the ingredients, and the dressing would pool at the bottom. Now I just grab the biggest bowl I own.
Wine and beer pairings for this dish
Crisp White Wine
For this bright, herby salad, I reach for a dry Assyrtiko from Greece—its crisp acidity and citrus notes mirror the lemon in the dressing perfectly. A Santorini Assyrtiko like Gaia Assyrtiko or Santo Wines is my go-to because the mineral finish cuts through the richness of the feta and olives.
If you can't find Assyrtiko, a Sauvignon Blanc from New Zealand or Loire Valley works beautifully with its zesty lime character. 🍷
Light Red Options
If you prefer red wine, opt for something light and fruity like a Greek Agiorgitiko from Nemea. Brands like Domaine Skouras or Tseka offer excellent options with bright cherry and herbal notes that complement the salad's Mediterranean flavors.
For a non-Greek option, a Pinot Noir from Oregon or Burgundy adds subtle earthiness without overpowering the dish. Serve slightly chilled to enhance the wine's freshness.
Beer Pairings
A Greek lager like Fix Hellas or Mythos is my top choice—its clean, crisp profile lets the salad's flavors shine. For craft beer lovers, a Belgian witbier such as Hoegaarden or Stella Artois adds a touch of spice and citrus that pairs wonderfully with the oregano and lemon.
Avoid heavy stouts or IPAs, as their bold flavors can clash with the delicate balance of this dish. 🍺
Sparkling Refreshment
For a festive touch, serve with chilled sparkling wine like a Prosecco or Cava. The bubbles cleanse your palate between bites, making each mouthful taste brighter. A dry sparkling rosé from Provence also works beautifully, adding a floral note that harmonizes with the herbs.
If you prefer non-alcoholic options, a sparkling water with a splash of lemon keeps the refreshing vibe intact.
Dessert Wine Harmony
If you're serving this salad as part of a larger Greek feast, pair it with a Vinsanto—a sweet dessert wine from Santorini. The honeyed notes complement the feta and olives beautifully, creating a perfect transition to sweeter dishes.
For a lighter option, a Moscato d'Asti offers a touch of sweetness without overwhelming the salad's savory elements. 🍇
Nutrition facts
Frequently asked questions
Can I use any type of pasta for this Greek salad?
Penne works best because its shape holds up well to the dressing without getting mushy. For a lighter option, try farfalle or fusilli, but avoid long pasta like spaghetti—it can get tangled. If you prefer whole wheat, use whole wheat penne for added fiber and nutrition.
How do I keep the celery from getting soggy?
Pat the celery crowns completely dry with paper towels before adding them to the salad. Also, store the salad in an airtight container with a paper towel on top to absorb excess moisture. For extra crispness, add the celery just before serving.
Can I make this salad ahead of time?
Yes! Prep all ingredients except the dressing and store them separately in the fridge for up to 2 days. Mix everything together just before serving to keep the celery crisp. The feta will soften slightly over time, which some people actually prefer for a creamier texture.
What's the secret to the perfect dressing balance?
The key is the 3:1:1 ratio of olive oil to vinegar to lemon juice. Taste as you go—if it's too sharp, add more oil; if too mild, add a splash of vinegar. Fresh herbs like oregano should be added last to preserve their aroma. For extra depth, let the dressing sit for 5 minutes before using.
Can I make this salad dairy-free?
Simply omit the feta or substitute with vegan feta (like Violife brand). For extra protein, add chickpeas or marinated white beans. The dressing and vegetables will still deliver that classic Greek flavor without any dairy.