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This Greek Pasta Salad recipe is the perfect easy dinner recipe and it’s perfect for a summer potluck. It’s a simple pasta salad with orzo and tons of Greek flavors – feta and briny olives with fresh veggies and a red wine vinaigrette. We absolutely love this 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!
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How to make Greek Pasta Salad
- 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.
- Cook the pasta as directed on the package and drain, then cool. I like to add it to a bowl of ice water to stop the cooking and cool it faster.
- Romaine lettuce is best but you could also use spring mix or a combination of spinach and iceberg lettuce.
- Grape Tomatoes, Red Onion, Kalamata Olives, fresh Cucumbers are all classic Greek salad ingredients. You could also use cherry tomatoes or chopped fresh tomatoes or add green bell pepper. I love using English cucumber but Persian cucumbers work too.
- Garbanzo Beans are also called chickpeas – this is a classic Greek salad ingredient and they add texture.
- Feta Cheese goes on top the salad and also in the dressing – giving delicious flavor.
- To make the simple dressing, add the fresh garlic, oil, and feta, red vinegar, and spices to a mason jar. Seal and shake to emulsify the dressing. The feta turns it into a creamy dressing without adding mayo.
Expert Tips + Variations
- Add some chicken in if you’d like – you can use rotisserie chicken or shredded chicken that’s leftover.
- Use any pasta shape you like, but we like the small orzo. Make sure to use al dente pasta so it doesn’t get soggy.
- Swap out black olives or green olives if you want. You can also add kidney beans for a texture mix-up.
- I love sliced raw onions in this orzo salad, but you can omit if they’re too strong for you.
Greek Pasta Salad Recipe
Recipe Video
Ingredients
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
Instructions
- 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.
Good for hot days
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!
Do you have to use garbanzo beans? I
don’t like them.
No you can omit!
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?
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!
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