
A bowl of cold Greek pasta salad is perfect when it’s hot out. It’s great for quick lunches outside, easy potluck sides, or prepping meals ahead before a packed week. Tender orzo soaks up the zesty dressing while crisp cucumbers, juicy tomatoes, salty olives, creamy feta, and hearty chickpeas all mix together. I always make this for family get-togethers, and it makes our gatherings feel extra fun.
The first time I threw this Greek pasta salad together was for a beach bash—everyone grabbed seconds and asked how I did it
Vibrant Ingredients
- Olive oil: This is what brings the dressing together. Go for extra-virgin if you can for a smooth, fruity taste.
- Salt and black pepper: Just sprinkle as much as you like for flavor. Sea or kosher salt gives you the best result.
- Dried oregano: Bumps up that signature Greek flavor.
- Garlic: Grate or mince it for zippy taste that wakes up the salad.
- Dijon mustard: Makes the dressing thick and adds a savory punch.
- Lemon juice: Use fresh-squeezed for a bold, zingy splash.
- Red wine vinegar: Tangy vinegar gives the salad its bright kick. Greek or Mediterranean is best if you find it.
- Feta cheese: Blocks packed in brine are the creamiest. Sheep's milk feta melts in your mouth.
- Basil and or mint: Totally optional, but a handful of fresh soft leaves makes everything smell and taste bright.
- Fresh parsley: Flat-leaf brings lots of green and a fresh taste.
- Cherry tomatoes: Pick juicy ones for the sweetest pop of color.
- Thin-skinned cucumber: English or Persian cucumbers are best—no need to peel, and they're nice and crunchy.
- Kalamata olives: Go for the ones in brine and already pitted. They have a nice salty kick and pretty color.
- Chickpeas: Rinse canned, low-sodium chickpeas for the best nutty flavor and protein.
- Fresh oregano or dried oregano: If you've got fresh, use less—it's strong. Both give that classic Mediterranean vibe.
- Bell pepper: Pick shiny, firm ones—red is sweet, but any color works for extra crunch.
- Red onion: Crisp, mild onions add color and crunch. Soak in vinaigrette to mellow the taste.
- Orzo pasta: Use bronze-cut or Italian style for bouncy texture. It's small so all the flavors mix right in.
Easy Instructions
- Garnish and Serve:
- Right before it hits the table, sprinkle fresh basil or mint on top for extra flavor and color. It’s that final bright touch.
- Finish and Taste:
- Take a taste and see what you think. Want it punchier? Squeeze in some lemon or spoon on more dressing. Add salt or pepper if it needs more zip. Mix gently so nothing gets mushy.
- Add Orzo and Feta:
- Stir in the orzo and another glug of dressing—about a quarter cup. Gently add the feta, crumbling it if you haven't already. Use a big spoon and try not to mash the cheese too much.
- Add Cucumber Tomato and Parsley:
- Now add in those tomatoes, cucumbers, and parsley. Give it another gentle mix so everything gets a light coating.
- Combine Veggies and Chickpeas:
- Drop in your chopped bell peppers, chickpeas, and olives right into the bowl with onions. Toss it all so every bite gets a splash of dressing.
- Marinate the Onions:
- Put diced onion in a big bowl with half your vinaigrette. Let it soak—this tames the onion and turns the sauce pink.
- Prepare the Greek Vinaigrette:
- In a mixing bowl, whisk together the vinegar, lemon, mustard, garlic, oregano, salt, and pepper. As you whisk, pour in the olive oil in a thin stream so it blends smooth. Taste and tweak if you need to.
- Cook the Orzo:
- Boil a pot of salted water, toss in the orzo, and cook till it’s just tender—check the box for a timer. Drain and run under cool water so it stops cooking. Let it air dry for a minute so the salad doesn’t get soggy.

Kalamata olives really amp things up with their salty bite. I always catch my kids sneaking more olives from the bowl—cracks me up every time. When I’m craving summer, this dish always does the trick.
How to Store It
Keep leftovers sealed tight in the fridge. The flavors only get better overnight. If you’re saving it for a party, wait to add fresh basil or mint right before serving to keep things bright and fresh.
Swap Options
No orzo on hand? Any little pasta shape works, even pearl couscous. Switch feta for a vegan or goat cheese version if you’d like. Toss in chopped spinach or artichoke hearts for more greens.
How to Serve
Dish this up for a chill meal or next to grilled meat or fish for something heartier. It’s great stuffed inside pita too or over a pile of greens. Sprinkle some chili flakes on if you like a little spice.

Greek Inspiration
Oregano, feta, and olives are classic Mediterranean flavors that make this dish shine. In Greece, salads usually skip the lettuce and load up on veggies. This one keeps that tradition but mixes in pasta for a fun spin.
Recipe FAQs
- → What type of pasta works best?
Orzo works best 'cause it really soaks up all the good stuff and mixes easily with the other bites.
- → Can I make this dish in advance?
Yep! Toss it in the fridge and it’ll taste great for up to four days. The flavors actually get better as they chill together.
- → Is feta cheese essential?
Feta's awesome for that tangy, creamy bite, but you can skip it or swap for a dairy-free pick if you need.
- → How can I adjust the flavor profile?
If you want more punch, squeeze in extra lemon, fresh herbs, more black pepper, or even a pinch of red pepper flakes for a spicy kick.
- → Can I use other beans besides chickpeas?
Chickpeas fit right in, but you can definitely throw in cannellini or white beans if that’s what you’ve got.
- → Which herbs highlight the flavors?
Oregano is classic, but finishing with mint, basil, or parsley adds cool freshness right before serving.