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This Greek Pasta Salad recipe is the perfect easy dinner recipe. We love pasta salad with Orzo and Greek salad is my favorite kind – the two together pair so well. Leftovers are perfect for lunch or take this to a potluck!

salad mixed together with dressing in a clear bowl.

The Easiest Greek Salad Recipe

This salad has countless elements to it with so many flavors and textures all coming together in one large bowl. It is my favorite salad recipe to make and bring to pot lucks or any event where a salad is needed! Because of everything that goes into making it–everyone will like something from it!

I use an amazing from scratch vinaigrette on top which pulls everything together! Because it is a pasta salad, I chose Orzo. It is a small pasta, but goes in great with this salad because it is not overwhelming, and you still have a great pasta taste!

greek salad separated in a clear bowl.

Ingredients Needed

  • Orzo Pasta: This small pasta resembles rice, but it’s pasta. I like how it makes the salad so simple. You can also use bowtie pasta or gluten-free pasta.
  • Romaine Lettuce: Romaine is best but you could also use spring mix or a combination of spinach and iceberg lettuce.
  • Grape Tomatoes, Red Onion, Kalamata Olives, Cucumber: These are all classic Greek salad ingredients. You could also use cherry tomatoes or add bell peppers. I love using English cucumbers but Persian cucumbers work too.
  • Garbanzo Beans: This is a classic greek salad ingredient – these are also called chickpeas.
  • Feta Cheese: The classic greek cheese is added into the dressing and on top of the salad.

How to make Greek Pasta Salad

  • You’ll need to cook your orzo. Cook pasta according to the package directions, in a large pot of salted water you’ve brought to a boil. Cook it to al dente then drain and rinse with cold water.
  • Place lettuce, tomatoes, onion, olives, beans, and feta in a large mixing bowl.
  • Make the greek salad dressing: Add red wine vinegar, salt, pepper, dried oregano, extra virgin olive oil and rest of the vinaigrette ingredients to a jar. Cover and shake to combine. Taste to see if it needs an extra pinch of salt.
  • Pour dressing over salad, toss to coat.
  • Store in refrigerator up to 12 hours before serving. Store in an airtight container for up to one day.
salad mixed together with dressing being poured in, in a clear bowl.

Expert Tips

  • Storage: Cover it in the fridge and for the next day.
  • If you want it to last longer, don’t pour the dressing all over the salad. If you let anyone you are serving do it themselves then the salad will not get soggy over time!
  • Add some chicken in if you’d like – you can use rotisserie chicken or shredded chicken that’s leftover.


How do I store this salad?

Store it in the fridge for a few days!

Can I add other veggies?

Add as many other vegetables as you like.

Should I add mustard to my dressing?

Dijon mustard is a great emulsifier for salad dressing but I don’t like the taste, so I omit. But you can add up to a tablespoon if you want a creamier dressing.

salad mixed together with dressing in a clear bowl.

Greek Pasta Salad

5 from 9 votes
This easy Greek Pasta Salad is the perfect side dish or potluck recipe! We love the easy homemade Greek dressing too!
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Yield 8 servings
Serving Size 1 serving


For the salad:

  • 1 cup orzo pasta cooked and drained
  • 4 cups romain lettuce washed and cut
  • 1 cup grape tomatoes halved
  • ½ red onion sliced
  • ½ cup pitted kalamata olives sliced
  • ½ English cucumber chopped
  • 1 can 15 ounces garbanzo beans, drained and rinsed
  • ½ cup feta cheese crumbled

For the dressing:

  • 1 tablespoon lemon juice
  • 2 tablespoons red wine vinegar
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon oregano
  • 2 garlic cloves pressed
  • 1 tablespoon finely diced red onion
  • 2 tablespoons feta cheese
  • ½ cup olive oil
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  • Place lettuce, orzo, tomatoes, onion, olives, beans, and feta in a large salad bowl.
  • Make the dressing: add all dressing ingredients to a jar. Cover and shake to combine.
  • Pour dressing over salad, toss to coat.
  • Store in refrigerator up to 12 hours before serving. Store in an airtight container for up to one day.

Recipe Nutrition

Serving: 1serving | Calories: 241kcal | Carbohydrates: 17g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 302mg | Potassium: 187mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2280IU | Vitamin C: 5.4mg | Calcium: 89mg | Iron: 0.8mg
Nutritional information not guaranteed to be accurate
Course Salad
Cuisine American

Other Salad Recipes

Last Updated on December 31, 2023

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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Recipe Rating


  1. I made this salad today and loved it! When I was reading over the information about it (the article before the actual recipe printable)
    I noticed it is supposed to include red peppers and they are not listed in the ingredients. I am going to add them next time though!

  2. I haven’t made the receipt yet… when storing in refrigerator for 12 hours before eating is the romaine added? Wouldn’t the romaine get wilted from the dressing?

  3. Made this Greek pasta salad with Orzo today, husband and I loved it! I added red bell peppers as I’m not a fan of tomatoes and only 1/3 cup of chick peas. i never cooked Orzo before but my grandson looked in the pot and wanted some. I saved him some Orzo, he likes it with butter and parm cheese. This recipe is a keeper!

  4. I made this salad the 3x already! My favorite healthy salad so far! Followed direction as instructed. I added a little more red wine vinegar to add more flavor.

  5. Where is the actual recipe. You’ve listed the ingredients and that’s fine for the tomatoes, cucumbers, etc., but how much of the dressing ingredients do you use?

  6. Anytime I can save money at Panera I am down with that! I went there yesterday and a salad and a drive ran me 16.00 for 1 person.

  7. Sounds great. Never thought about using orzo for pasta salad. So sorry to hear that you “hurt” yourself sleeping (lol). You aren’t old enough for things like that. It’s hell getting old but considering the alternative… 😀