No mayo, no fuss — this penne pasta salad is tossed in a tangy homemade Greek dressing and ready in 25 minutes. The ultimate summer side dish.
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For more pasta salad recipes, check out my Tuna Pasta Salad, Balsamic Pasta Salad, and Italian Tuna Pasta Salad.
I love pasta and I love carbs, so the idea of eating them cold in a bright, herby pasta salad all summer long is basically my ideal scenario. This penne pasta salad has been my go-to cookout contribution for years — it travels well, feeds a crowd, and somehow gets better the longer it sits.
Unlike most penne pasta salad recipes, this one skips the mayo entirely and uses a light homemade Greek dressing instead — red wine vinegar, lemon, olive oil, fresh garlic, and a touch of maple syrup. The result is brighter and zestier than a classic mayo version, and because there's no mayo, it can safely sit out at room temperature for hours. Our go-to Memorial Day pasta salad — make it the night before and show up stress-free.
For more easy summer sides: Broccoli Slaw, Kale Slaw, 5 Bean Salad, and Sweet Potato Quinoa Salad.
Why You'll Love This Penne Pasta Salad
- No mayo — Lighter, brighter, and safe to sit out for a couple of hours
- Make-ahead friendly — In fact, it actually tastes better the next day as the flavors meld
- Crowd-sized — Makes 8 servings, doubles and triples easily
- Customizable — Great base for protein add-ins, extra veggies, or whatever you have on hand
- Vegetarian as written — Easily made vegan and naturally gluten-free with a pasta swap
- Perfect for summer — BBQs, picnics, potlucks, Memorial Day, Fourth of July, you name it
The No-Mayo Advantage
This penne pasta salad is safe to sit out at room temperature for up to 2 hours — or up to 1 hour if you've added protein like grilled chicken, shrimp, or lunch meat. That's the power of a vinegar-based dressing: no mayo means no food safety clock ticking down at your cookout.
Most penne pasta salad recipes rely on mayo, which works, but means constantly shuttling the bowl back to the cooler. This Mediterranean penne pasta salad uses a red wine vinegar and olive oil dressing instead: brighter, fresher, and lighter than a mayo version.
The Greek Dressing Guide
The dressing is what makes this a standout penne pasta salad recipe — and it's easy to make from scratch in two minutes.
Red wine vinegar — The backbone of a classic Greek dressing. It adds that distinct tangy brightness. White wine vinegar works in a pinch, but red wine vinegar is worth it here.
Fresh lemon juice — A small amount adds an extra layer of freshness that bottled dressing never quite achieves. Don't skip it.
Fresh garlic — Two cloves, finely minced. Fresh garlic gives the dressing a punchier flavor than garlic powder.
Maple syrup — Just a touch to balance the acidity. Agave or 1½ teaspoons sugar works as a substitute.
The herb trio — Dried oregano, basil, and dill. Oregano is the classic Greek herb; basil adds sweetness; dill adds brightness. Together, they're what make this salad taste distinctly Mediterranean.
Olive oil — Use a good quality extra-virgin olive oil. The flavor is front and center in this dressing, so it matters. I love Costco's organic olive oil for everyday cooking.
The emulsification trick — Drizzle the olive oil in slowly while whisking continuously. This creates a properly emulsified dressing that coats the pasta evenly rather than pooling at the bottom of the bowl.
Important Ingredients and Substitutions
Penne pasta — 12 oz of penne is the classic choice and its tubular shape catches the dressing beautifully. Rotini, shells, macaroni, orecchiette, and radiatore all work as substitutes. For gluten-free, use garbanzo bean or brown rice penne.
Artichoke hearts — One of the new additions to this recipe and a game changer. They add a meaty, slightly tangy bite that makes this salad more substantial. Use canned, drained and quartered. Marinated artichoke hearts work too — just drain well.
Kalamata olives — Pre-pitted makes life easier. Their briny, rich flavor is essential to the Greek profile. Regular black olives are milder and work in a pinch.
Feta cheese — Crumbled feta adds saltiness and creaminess. Use full-fat block feta and crumble it yourself for the best texture and flavor — pre-crumbled works but is drier.
Fresh parsley or basil — Folded in at the end for a fresh, herby finish. Don't skip this — it lifts the whole salad.
Recipe Variations
Looking to make this penne pasta salad your own? Try any of these riffs:
- Protein-Packed — Add 1–2 cups grilled chicken, chickpeas, cubed salami, or steamed shrimp to turn this into a complete meal. Add protein add-ins just before serving if transporting.
- Extra Veggie — Add steamed broccoli florets, baby spinach, steamed asparagus, or diced celery for more crunch and nutrition.
- Spicy — Add sliced pepperoncini or a pinch of red pepper flakes to the dressing for heat.
- Vegan — Skip the feta or use a vegan feta alternative. The rest of the recipe is already vegan.
How to Make Penne Pasta Salad
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: Cook the penne according to package directions in heavily salted water until al dente. Drain — do not rinse. Spread onto a sheet pan or large plate and let cool completely, about 15–20 minutes.
Step 2: In a large mixing bowl, whisk together the red wine vinegar, lemon juice, salt, black pepper, maple syrup, garlic, minced onion, oregano, basil, and dill until combined. Slowly drizzle in the olive oil while whisking continuously until the dressing is fully emulsified.
Step 3: Add the baby tomatoes, cucumber, red pepper, kalamata olives, and artichoke hearts to the dressing. Toss to combine and let sit for 15–30 minutes to marinate.
Step 4: Add the cooled pasta and feta cheese to the vegetable mixture. Fold gently until everything is evenly coated.
Step 5: Fold in the fresh parsley or basil. Taste and adjust — add more salt, a squeeze of lemon, or a drizzle of olive oil as needed. Serve immediately or refrigerate for up to 24 hours.
Chelsea's Recipe Pro-Tips
- Salt the pasta water heavily — This is the single biggest way to flavor pasta. Add 1 tablespoon of kosher salt per gallon of water. Properly salted pasta tastes better in any application, but especially in a cold salad where the pasta flavor really comes through.
- Cool the pasta completely — Warm pasta will absorb too much dressing and turn the feta greasy. Spreading on a sheet pan speeds up cooling significantly — 15–20 minutes and you're ready.
- Marinate the vegetables — Letting the chopped veggies sit in the dressing for 15–30 minutes before adding the pasta makes a noticeable flavor difference. If you're short on time, skip it — the salad is still delicious — but if you have the time, do it.
- Reserve dressing for serving — The pasta absorbs dressing as it sits. If making ahead, reserve 2–3 tablespoons of dressing to toss in right before serving to refresh the salad.
- Use quality olive oil — The dressing is essentially an olive oil vinaigrette, which means the olive oil flavor is front and center. A decent extra-virgin olive oil makes a real difference here.
Storage & Make-Ahead
Refrigerating: Leftovers keep covered in the refrigerator for 4–5 days. The flavors actually improve overnight.
Freezing: The salad does not freeze well — the vegetables get watery and the pasta turns mushy.
Make-ahead for entertaining: Make the full salad up to 24 hours ahead, cover, and refrigerate. Reserve 2–3 tablespoons of dressing to toss through right before serving — the pasta will have absorbed most of it overnight.
Make-ahead for meal prep: You can make this 3–4 days ahead, adding fresh herbs the day you're serving for the brightest flavor. For an extra flavorful dressing, reserve extra to drizzle over the salad before serving.
Doubling and tripling: This recipe doubles and triples easily — just use a large enough bowl and follow the directions as listed. Cooking time stays the same.
Serving Suggestions
This cold penne pasta salad works as a side dish or a light main — it's the first thing I reach for when I need something to bring to a cookout. Pair it with Flaky Air Fryer Salmon or grilled chicken or bring it alongside Healthy Deviled Eggs and Broccoli Raisin Salad for a full spread.
To make the salad into a main event, fold in chickpeas or grilled chicken and serve it as the main event over baby spinach.
Penne Pasta Salad FAQs
Yes — this is one of the best make-ahead pasta salads out there. Make it up to 24 hours ahead for entertaining, or 3–4 days ahead for meal prep. Reserve a few tablespoons of dressing to toss through before serving since the pasta absorbs it as it sits.
4–5 days in an airtight container in the refrigerator. If you've added protein like grilled chicken or shrimp, use within 3–4 days.
The base salad (no added protein) can safely sit at room temperature for about 2 hours. If you've added meat, seafood, or eggs, refrigerate after 1 hour. Always keep it in a cooler if you're outside on a hot day.
Yes — rotini, shells, macaroni, orecchiette, and radiatore all work well. Just avoid very long pasta shapes like spaghetti or linguine.
Absolutely — grilled chicken, chickpeas, salami, cubed lunch meat, grilled salmon, or steamed shrimp all work great. Add just before serving if transporting.
This homemade Greek dressing is the best option for this recipe — red wine vinegar, lemon, fresh garlic, herbs, and olive oil. It's bright, light, and clings to the pasta perfectly. Store-bought Greek dressing works in a pinch — use about ½ cup.
Yes — substitute your favorite gluten-free penne. Garbanzo bean or brown rice penne are my top picks. The rest of the recipe is naturally gluten-free.
More Easy Side Dishes
If you liked and made this Penne Pasta Salad Recipe, don't forget to rate it and let me know how you liked it in the comments. I always love hearing from you!
Recipe Card
Penne Pasta Salad
This Greek-style penne pasta salad is tossed in a light homemade dressing — no mayo, easy to make ahead, and safe to sit out for hours. The ultimate BBQ side dish for summer.
Ingredients
- 12 oz penne pasta
Greek Salad Dressing
- 3 tablespoons red wine vinegar
- ½ tablespoon fresh lemon juice
- ¾ teaspoon salt
- ¼ teaspoon cracked black pepper
- 1 teaspoon maple syrup
- 2 cloves garlic minced or pressed
- 3 tablespoons finely minced onion
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon dried dill
- ⅓ cup extra virgin olive oil
Penne Pasta Salad
- ¾ cup baby tomatoes halved
- ¾ cup cucumber cubed
- ½ sweet bell red pepper diced
- ½ cup pitted kalamata olives halved
- 1 14-oz can quartered artichoke hearts drained
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley or basil roughly chopped
Instructions
- Cook penne according to package directions in heavily salted water until al dente. Drain — do not rinse. Spread onto a sheet pan or large plate and cool completely, about 15–20 minutes.
- In a large mixing bowl, whisk together the red wine vinegar, lemon juice, salt, pepper, maple syrup, garlic, onion, oregano, basil, and dill. Slowly drizzle in the olive oil while whisking continuously until emulsified.
- Add the tomatoes, cucumber, red pepper, kalamata olives, and artichoke hearts to the dressing. Toss to coat and let sit 15–30 minutes to marinate (skip if short on time).
- Add the cooled pasta and feta cheese. Fold gently until evenly coated.
- Fold in the fresh parsley or basil. Taste and adjust seasoning. Serve immediately or refrigerate up to 24 hours.
Notes
- Don't rinse the pasta — it washes off the starch that helps dressing cling.
- Cool pasta completely before adding to the dressing — warm pasta absorbs too much dressing and melts the feta.
- Make-ahead: Reserve 2–3 tablespoons of dressing and toss through before serving — the pasta absorbs it overnight.
- Room temperature: Safe to sit out 2–3 hours without protein add-ins; 1 hour with meat or seafood.
- Gluten-free: Substitute garbanzo bean or brown rice penne.
- Storage: Refrigerate in an airtight container for 4–5 days. Does not freeze well.
- Doubling: Doubles and triples easily — keep cook time the same.
- Protein add-ins: Grilled chicken, chickpeas, salami, lunch meat, shrimp, or flaked salmon all work great.
