Greek Pasta Salad Recipe

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Greek Pasta Salad

Club Recipes


Served at our Feb 18th Curious Cuisiners meeting by Marilyn Kozora

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4 Hr
10 Min


1 1/2 c
pasta (orzo)
cucumber, chopped
red bell pepper, chopped
1 can(s)
black olives or kalamata
1 c
grape tomatoes
2/3 c
feta cheese, crumbled


1/4 can(s)
freshly squeezed lemon juice
1/4 c
white vinegar
2 tsp
1/2 tsp
kosher salt
1/2 tsp
seasoning salt
1/2 tsp
red pepper flakes
1/4 tsp
black pepper
4 clove
garlic, smashed
1 c
canola oil
1/2 c
feta cheese, crumbled
3/4 Tbsp
italian seasoning
1/4 tsp
dried oregano


cooked chicken, lamb or flank steak
romaine lettuce leaves
1/4 c
fresh basil
handful whole pepperoncini's


1If you want to add chicken to your salad, marinate chicken in 1/2 cup of dressing for at least 4 hrs, preferably longer. When done marinating, grill chicken over medium high heat for 7 minutes on each side. Allow to stand 5-10 minutes before chopping into bite size pieces.
2Bring a large pot of salted water to a boil. When boiling add pasta and cook al dente. Drain and set aside.
3In a large bowl, combine the cucumber, onion, bell pepper, olive, tomatoes and feta cheese. Add the chicken and toss to combine. Add the cooked pasta and 1 cup of the greek salad dressing and toss to distribute evenly. Chill for at least 4 hrs before serving.
4For Dressing: In the blender jar, combine all the dressing ingredients though the garlic. Blend until smooth. While blender is running, add the oil in a steady stream. Turn off the blender and add the feta and pulse the blender a few times. More if you want a creamier consistency. whisk in the herbs. If possible refrigerate for at least and hour before serving. Use marinade for chicken, lamb, or flank steak or drizzle over greek salad.

About this Recipe

Course/Dish: Pasta Sides, Pasta Salads
Main Ingredient: Vegetable
Regional Style: Greek