Greek Pasta Salad

This Greek pasta salad is packed with orecchiette pasta, chickpeas, feta, olives, and fresh veggies, all tossed in a tangy homemade dressing. It’s a perfect make-ahead dish for meal prep, potlucks, or BBQs, with flavors that get even better as it chills. Serve it as a side or a light meal for a fresh, satisfying bite every time.

Course Side Dish

Cuisine American, Greek

Keyword Greek Pasta Salad

Prep Time 15

Cook Time 10

Chilling 4

Total Time 4 25

Servings

Calories 357kcal

Author Cathy Pollak

Equipment

measuring cups and spoons To measure out the dressing ingredients accurately.
mixing bowls Where everything gets tossed together and coated with the dressing.
mason Jar For shaking up the dressing until it’s fully combined.
Knife For chopping the cucumbers, tomatoes, red onion, and feta.
Cutting board For prepping the cucumbers, tomatoes, red onion, and feta.
large pot To cook the pasta in salted water.
Colander For draining and rinsing the pasta to cool it down.

Ingredients

Dressing:

1 cup extra virgin olive oil
2/3 cup red wine vinegar
1/8 cup fresh lemon juice
2 tbsps. granulated sugar
2 tsps. dried parsley
2 tsps. dried oregano leaves
2 cloves finely minced garlic
1 tsp. table salt
1 tsp. coarsely ground black pepper

Salad:

24 oz. dry orecchiette pasta
1 (14.5 oz.) can chickpeas drained and rinsed
3 cups chopped English cucumbers (these are seedless cucumbers)
30 (approx.) grape tomatoes halved lengthwise
1/3 cup finely chopped red onion
7 oz. block of feta cheese cubed
9 oz. jar kalamata olives drained
1-1/4 cups artichoke hearts marinated in oil halved and quartered
2 tbsps. fresh oregano leaves

Instructions

For the dressing, add all ingredients to a quart-size mason jar and shake until fully combined. Let it sit for at least two hours so the flavors meld. It can also be made up to two days in advance and stored in the refrigerator.
1 cup extra virgin olive oil, 2/3 cup red wine vinegar, 1/8 cup fresh lemon juice, 2 tbsps. granulated sugar, 2 tsps. dried parsley, 2 tsps. dried oregano leaves, 2 cloves finely minced garlic, 1 tsp. table salt, 1 tsp. coarsely ground black pepper
Cook the pasta in salted water according to package directions. Drain and rinse well, making sure it’s completely cooled and the shells aren’t sticking together.
24 oz. dry orecchiette pasta
Once the pasta has cooled, transfer it to a large bowl and toss it with the dressing until fully combined. Add the chickpeas, cucumbers, tomatoes, red onion, feta cheese, olives, artichoke hearts, and oregano leaves. Toss everything together until evenly mixed.
1 (14.5 oz.) can chickpeas, 3 cups chopped English cucumbers, 30 (approx.) grape tomatoes, 1/3 cup finely chopped red onion, 7 oz. block of feta cheese, 9 oz. jar kalamata olives, 1-1/4 cups artichoke hearts marinated in oil
Cover the bowl with plastic wrap and refrigerate for at least four hours or up to 24 hours. Garnish with fresh oregano leaves before serving.
2 tbsps. fresh oregano leaves

Video

Notes

For optimal outcomes when making this Greek pasta salad, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

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