Easy Greek Pasta Salad

I’m so excited to share this Greek pasta salad with you because it’s been my go-to potluck dish for years! The combination of tender orzo, tangy feta cheese, and fresh herbs makes it absolutely irresistible, and I love that it actually tastes better the next day when all those Mediterranean flavors have had time to mingle. Trust me, this is one of those recipes you’ll find yourself making on repeat all summer long.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-2000
• Protein: 37-45 g
• Fat: 70-80 g
• Carbohydrates: 230-250 g

Ingredients

For the salad:

• 10 oz orzo (I always use Barilla for the best al dente texture)
• 1/2 cup red onion, finely diced
• 1 large red bell pepper, diced
• 2 tbsp fresh oregano, chopped
• 15 oz chickpeas (rinsed and drained)
• 1/2 cup Kalamata olives, halved
• 2 1/4 cups cucumber, diced
• 1 pint cherry tomatoes, halved
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh basil, chiffonade
• 8 oz feta cheese (crumbled from a block)
• 1/4 teaspoon red pepper flakes

For the dressing:

• 1/4 cup red wine vinegar
• 1/4 cup lemon juice
• 1 1/2 tsp Dijon mustard
• 3 garlic cloves, minced
• 2 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup extra virgin olive oil
• 1 tsp honey or agave

Step 1: Cook the Pasta and Prepare the Dressing

• 10 oz orzo
• 1 tsp salt
• 1/4 cup red wine vinegar
• 1/4 cup lemon juice
• 1 1/2 tsp Dijon mustard
• 3 garlic cloves, minced
• 2 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 teaspoon red pepper flakes
• 1/2 cup extra virgin olive oil
• 1 tsp honey or agave

Bring a large pot of salted water to a boil and cook the orzo according to package directions until al dente—I always use Barilla because it holds its texture perfectly in a cold salad.

While the pasta cooks, whisk together the red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, black pepper, and red pepper flakes in a medium bowl.

Slowly whisk in the extra virgin olive oil until emulsified, then stir in the honey to balance the acidity.

Taste and adjust seasonings as needed.

When the pasta is done, drain it well and transfer to a large mixing bowl.

Step 2: Marinate the Onions and Begin Building Flavor

• cooked orzo from Step 1
• 1/2 cup dressing from Step 1
• 1/2 cup red onion, finely diced

Pour about 1/2 cup of the dressing from Step 1 over the warm pasta and stir gently to coat evenly.

This allows the warm pasta to absorb the flavors better.

Add the finely diced red onion to the pasta and let it sit for a few minutes—the acid in the vinegar will lightly pickle the onion, mellowing its sharpness while adding brightness to the salad.

Step 3: Add Sturdy Vegetables and Proteins

• pasta mixture from Step 2
• 1 large red bell pepper, diced
• 15 oz chickpeas
• 1/2 cup Kalamata olives, halved

Add the diced red bell pepper, rinsed and drained chickpeas, and halved Kalamata olives to the pasta mixture.

These heartier ingredients can be added while the pasta is still slightly warm without breaking down or becoming soggy.

Stir everything together gently, then let the salad cool to room temperature—this also allows the flavors to meld together.

I like to let it sit for 10-15 minutes at this stage so the vegetables can absorb some of the dressing.

Step 4: Finish with Fresh Vegetables, Herbs, and Cheese

• cooled pasta mixture from Step 3
• 2 1/4 cups cucumber, diced
• 1 pint cherry tomatoes, halved
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh basil, chiffonade
• 2 tbsp fresh oregano, chopped
• 8 oz feta cheese
• remaining dressing from Step 1

Once the salad has cooled slightly, add the diced cucumber, halved cherry tomatoes, fresh parsley, fresh basil chiffonade, and fresh oregano.

These delicate, raw ingredients should be added last to preserve their freshness and texture.

Gently fold in the crumbled feta cheese, breaking it into bite-sized pieces as you go.

Pour in the remaining dressing from Step 1 and toss everything together until well combined, being careful not to crush the feta or tomatoes.

Step 5: Taste and Adjust Final Seasoning

Taste the salad and adjust the seasoning as needed.

Since the pasta will continue absorbing dressing as it sits, you may want to add a splash more lemon juice, vinegar, or olive oil to keep it from drying out.

Add additional salt, black pepper, or fresh herbs to your preference.

For best flavor, let the salad rest at room temperature for at least 15-20 minutes before serving so all the flavors can fully develop and marry together.

Easy Greek Pasta Salad

Delicious Easy Greek Pasta Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings: 6 servings

Calories: 1850

Ingredients Method

Ingredients

  

For the salad:

• 10 oz orzo (I always use Barilla for the best al dente texture)
• 1/2 cup red onion, finely diced
• 1 large red bell pepper, diced
• 2 tbsp fresh oregano, chopped
• 15 oz chickpeas (rinsed and drained)
• 1/2 cup Kalamata olives, halved
• 2 1/4 cups cucumber, diced
• 1 pint cherry tomatoes, halved
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh basil, chiffonade
• 8 oz feta cheese (crumbled from a block)
• 1/4 teaspoon red pepper flakes

For the dressing:

• 1/4 cup red wine vinegar
• 1/4 cup lemon juice
• 1 1/2 tsp Dijon mustard
• 3 garlic cloves, minced
• 2 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup extra virgin olive oil
• 1 tsp honey or agave

Method

 

1. Bring a large pot of salted water to a boil and cook the orzo according to package directions until al dente—I always use Barilla because it holds its texture perfectly in a cold salad. While the pasta cooks, whisk together the red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, black pepper, and red pepper flakes in a medium bowl. Slowly whisk in the extra virgin olive oil until emulsified, then stir in the honey to balance the acidity. Taste and adjust seasonings as needed. When the pasta is done, drain it well and transfer to a large mixing bowl.
2. Pour about 1/2 cup of the dressing from Step 1 over the warm pasta and stir gently to coat evenly. This allows the warm pasta to absorb the flavors better. Add the finely diced red onion to the pasta and let it sit for a few minutes—the acid in the vinegar will lightly pickle the onion, mellowing its sharpness while adding brightness to the salad.
3. Add the diced red bell pepper, rinsed and drained chickpeas, and halved Kalamata olives to the pasta mixture. These heartier ingredients can be added while the pasta is still slightly warm without breaking down or becoming soggy. Stir everything together gently, then let the salad cool to room temperature—this also allows the flavors to meld together. I like to let it sit for 10-15 minutes at this stage so the vegetables can absorb some of the dressing.
4. Once the salad has cooled slightly, add the diced cucumber, halved cherry tomatoes, fresh parsley, fresh basil chiffonade, and fresh oregano. These delicate, raw ingredients should be added last to preserve their freshness and texture. Gently fold in the crumbled feta cheese, breaking it into bite-sized pieces as you go. Pour in the remaining dressing from Step 1 and toss everything together until well combined, being careful not to crush the feta or tomatoes.
5. Taste the salad and adjust the seasoning as needed. Since the pasta will continue absorbing dressing as it sits, you may want to add a splash more lemon juice, vinegar, or olive oil to keep it from drying out. Add additional salt, black pepper, or fresh herbs to your preference. For best flavor, let the salad rest at room temperature for at least 15-20 minutes before serving so all the flavors can fully develop and marry together.