Greek Pasta Salad Recipe
This healthy Greek Pasta Salad is the perfect make-ahead pasta salad for summertime picnics, BBQs, potlucks, and easy dinners. A hearty ratio of fresh veggies combined with tender orzo pasta, chickpeas tossed in the tastiest Greek salad dressing.
How to Make the Best Greek Pasta Salad
This Greek Pasta Salad is everything you want in a summer side dish—fresh, colorful, and packed with Mediterranean flavors. The combination of tender orzo pasta, crisp vegetables, briny olives, and creamy feta cheese creates a salad that’s satisfying enough for a light meal yet perfect as a side at your next cookout.
What makes this pasta salad truly special is the homemade Greek dressing. The bright combination of red wine vinegar, fresh lemon juice, and fragrant oregano brings all the components together beautifully. A simple trick that elevates this dish: let the red onions marinate in some of the vinaigrette while you prep everything else. This mellows their sharp bite and infuses them with tangy flavor.
Make this salad ahead of time for picnics, potlucks, or meal prep—it actually tastes better after sitting in the refrigerator overnight as the flavors have time to develop. The chickpeas add protein and heartiness, making it a complete and nutritious dish that everyone will love.
Greek Pasta Salad
This healthy Greek Pasta Salad is the perfect make-ahead pasta salad for summertime picnics, BBQs, potlucks, and easy dinners. A hearty ratio of fresh veggies combined with tender orzo pasta, chickpeas tossed in the tastiest Greek salad dressing.
Ingredients
Pasta Salad
Greek Dressing
Instructions
Prepare the Salad
- Cook the orzo pasta according to the package directions in salted water. Drain and rinse with cool water and set aside.
- Make the dressing by whisking together red wine vinegar, lemon juice, dijon mustard, garlic, dried oregano, salt, and black pepper. Drizzle in olive oil, whisking all the while to emulsify.
- Add diced red onions and a 1/2 cup of the vinaigrette to a large bowl. Allow them to marinate while you prepare the remaining ingredients.
- Add bell peppers next along with oregano, chickpeas, and kalamata olives.
- Add cucumbers, tomatoes, and parsley. Toss altogether. Add in cooked orzo pasta, 1/4 cup more of dressing and cubed feta cheese (if using). Gently mix.
- Taste and adjust flavor adding more dressing, salt, pepper, and a squeeze of lemon if needed.
Notes
- This salad tastes even better the next day after the flavors have had time to meld together.
- Sheep's milk feta has the best flavor and creamiest texture for this salad.
- Store in the refrigerator for up to 4 days.
