This Tomato, Herb, and Feta No-Cook Pasta Sauce is an old recipe that has been archived on the site, but I am leaving the printer-friendly version so people who have enjoyed the recipe can still find it. You might also like to see Tomato Basil No-Cook Pasta Sauce or Tomato, Arugula, Olive, and Caper No-Cook Pasta Sauce.)


  • 4 cups chopped garden-fresh tomatoes
  • 1/2 cup thinly sliced green onion
  • 1/4 cup chopped flat-leaf parsley (or more)
  • 1/4 cup chopped or thinly-sliced basil (or more)
  • 2 tsp. finely chopped fresh oregano
  • 1/4 cup extra-virgin Olive Oil (affiliate link); use a good quality olive oil for this recipe
  • 1 T fresh-squeezed lemon juice
  • 4 oz. crumbled Feta Cheese (or more)
  • salt and fresh ground black pepper to taste (I used a lot of pepper, but not much salt)


  1. Chop tomatoes and put into plastic or glass bowl that’s large enough to hold all the sauce and pasta.
  2. Slice green onions, chop parsley, slice or chop basil, and chop oregano and add to tomatoes.
  3. Add olive oil and lemon juice and stir a few times to combine.
  4. Let sauce marinate on the counter for 1-4 hours.
  5. When you’re ready to serve the pasta, season the sauce to taste with salt and fresh-ground black pepper.
  6. Serve the sauce with cooked spaghetti, sauteed Zucchini NoodlesPalmini Pasta (affiliate link) or any of the varieties of Fiber Gourmet Light Pasta (affiliate link). And definitely it would be amazing over grilled chicken, fish, or pork chops.

Share This: