Greek Pasta Salad with Lemon Vinaigrette

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Greek Pasta Salad with Lemon Vinaigrette

Greek Pasta Salad with Lemon Vinaigrette, an easy recipe for a vibrant salad tossed in a lemon vinaigrette—perfect for a light meal.

Prep Time10

Cook Time10

Total Time20

Course: Appetizer, Appetizers and Sides, Lunch, Meal, Side Dish

Cuisine: Mediterranean, Mediterranean Diet, vegetarian

Search Result: easy Greek pasta salad, emon vinaigrette pasta salad, Greek orzo salad, Greek pasta salad, Greek Pasta Salad with Lemon Vinaigrette, Greek salad with pasta, healthy Mediterranean pasta salad, Mediterranean pasta salad, orzo pasta salad recipe

Servings:

Equipment

Ingredients

Salad

8 oz Orzo Pasta --Cooked al dente according to the packaging.
1½ cups Cucumber. --Use an English cucumber that has been sliced in half with the seeds scooped out.
½ Red Onion. --Sliced thin.
½ cup Kalamata Olives --Sliced in half and pits removed.
2 cups Cherry Tomatoes. --Also sliced in half.
1 cup Feta. --Use crumbled feta.
1⅔ cups Chickpeas. --Use cooked chickpeas that have been drained and rinsed.

Dressing.

¼ cup Parsley. --Use fresh parsley leaves that have been chopped small.
4 tbsp Olive Oil --Extra virgin offers the best flavor for this dressing.
2 tbsp Red Wine Vinegar.
2 tbsp Lemon Juice.
1 tsp Oregano. --Dried.
1 tsp Dijon Mustard
½ tsp Salt. --Can be adjusted to taste.
½ tsp Pepper

Instructions

Orzo. Cook the orzo al dente according to the packaging. For best results, you can then rinse the orzo under cool water once to remove any excess starch.
Cucumber. Cut off the ends of the cucumber and then slice it lengthwise in half. Use a small spoon or similar item to scoop out the seeds. Then slice the halves into quarter inch pieces.
Onion. Carefully slice the onion into small and thin pieces. Slice the tomatoes in half and the chop the parsley if you have not done so already.
Dressing. Place the parsley in a small bowl and then use a whisk to combine it with the other ingredients needed for the dressing (olive oil, etc).
Layer. Place half of the dressing from the last step in the bottom of a large bowl. Top the dressing with the chickpeas, onion, cucumber, tomatoes, cooked orzo, halved olives, and crumbled feta. Toss the ingredients and then top with the remaining dressing and toss again.
Serve Let the ingredients sit for 20-30 minutes to meld for better flavor.

Recipe Notes

*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe.

Nutritional Information is only an estimate and can vary especially with ingredients that are used.

To make this recipe fully vegan, please make sure that you are using fully vegan ingredients.
See Foodwineandlove.com for details on this recipe.

originally posted:

August 3, 2026

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Nutrition

Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!

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