This Greek Pasta Salad has become a family staple for warm-weather meals and gatherings—bright, briny, and generously loaded with fresh vegetables, feta, and bold Mediterranean flavors. Built around tender orzo and tossed with our homemade Greek Salad Dressing, it’s the kind of dish that tastes even better after a little time to mingle and is easy to adapt to whatever you have on hand.
Ingredients
- 1 lb orzo, cooked in well-salted water and cooled
- 1 bottle (16 oz) sliced peperoncini, drained
- 1 bottle (16 oz) sliced Kalamata olives, drained
- 1–2 lbs cherry tomatoes, halved
- 1–2 English cucumbers, diced
- 1 red onion, finely diced
- 1 recipe Greek Salad Dressing with Feta & Olives
- 12 oz feta cheese, crumbled
Directions
Prepare the Salad Base
In a large bowl, combine the cooked and cooled orzo, peperoncini, olives, tomatoes, cucumbers, and red onion.
Add about three-quarters of the feta and gently toss to combine.
Dress and Rest
Add Greek Salad Dressing gradually, tossing until lightly coated. Avoid fully dressing the salad all at once.
Let the salad rest for 10–15 minutes, then toss again and adjust with additional dressing as needed.
Finish and Serve
Fold in or sprinkle the remaining feta just before serving. Taste and adjust balance if needed, keeping in mind that the olives, peperoncini, feta, and dressing all contribute salt.
Notes
Preparation
- Cook the orzo in generously salted water and cool it fully before assembling the salad to prevent excess absorption of dressing.
- For a milder onion flavor, briefly soak the diced red onion in cold water, then drain well before adding.
Serving Suggestions
- Serve chilled or at cool room temperature as a side dish for grilled meats, seafood, or pita-based meals.
- Garnish with a small handful of fresh parsley or oregano if desired.
Variations
- Add grilled chicken, shrimp, or chickpeas to turn this into a complete meal.
- Adjust the ratio of vegetables, olives, and peperoncini freely—this recipe is intentionally flexible.
Make-Ahead & Storage
- This salad can be made several hours ahead and improves as the flavors meld.
- Before serving, toss again and refresh with a small amount of additional dressing if needed.
- Store leftovers covered in the refrigerator for up to 3 days.
Shortcut Option: Ken’s Steak House Greek Dressing with Feta Cheese and Black Olives may be used in place of the homemade dressing; start with a smaller amount and adjust to taste.