Greek Pasta Salad Recipe Kraft: Zesty Mediterranean In A Bowl

This Mediterranean-inspired pasta salad brings bold flavors to your table without fuss. A simple combination of orzo, crisp vegetables, and tangy feta creates a dish that’s both refreshing and satisfying.

The secret lies in a bright dressing that ties everything together, making it perfect for potlucks or light lunches. Every bite delivers a taste of the Aegean.

Ingredients for Greek Pasta Salad Recipe Kraft

Pantry staples and fresh veggies come together for this Mediterranean bowl of goodness.

The feta is non-negotiable here—look for Greek brands like Athena or President at your grocery store. They’ve got that perfect crumbly texture and tang. Orzo cooks up fast, but don’t overdo it (al dente is key). I grab mine from Trader Joe’s or any bulk section. The olives? Kalamata all the way—pitted and halved so they don’t overpower any single bite.

No orzo? Any short pasta works—penne, farfalle, even rotini. Out of Kalamata olives? Green olives in a pinch, but they’re milder. Fresh out of red onion? Shallots or white onion can sub in. The dressing is flexible too—swap red wine vinegar for apple cider if that’s what you’ve got. Just keep the olive oil ratio the same.

This keeps 4-5 days in the fridge—actually gets better as it sits. Store it in an airtight container. Don’t add the dressing until you’re ready to serve (or it’ll get soggy). Leftovers? Perfect for lunch the next day.

Instructions

Here’s how to make this Mediterranean masterpiece with minimal effort and maximum flavor.

Step 1: Cook and Cool the Orzo Pasta

Bring a large pot of salted water to a rolling boil. Add the 12 oz orzo pasta and cook according to package instructions until al dente—usually about 8-10 minutes. You want the pasta to have a slight bite to it so it doesn’t turn mushy in the salad.

Drain the orzo in a colander and rinse under cold water to stop the cooking process. This also removes excess starch, which helps the pasta stay separated in the salad. Let it drain completely—no one likes a watery pasta salad. Spread it on a baking sheet to cool while you prep the rest.

Step 2: Prep the Fresh Vegetables and Cheese

Dice the 1 whole cucumber into ¼-inch pieces—leave the skin on for extra crunch and color. Halve the 1 cup cherry tomatoes to release their juices into the salad. Thinly slice the 0.5 whole red onion into half-moons for a sharp, fresh bite.

Pit and halve the 0.5 cup Kalamata olives so they distribute evenly. Crumble the 6 oz feta cheese into small chunks—it’ll melt slightly into the dressing, creating a creamy texture. Chop the 0.25 cup fresh parsley just before assembling to keep it vibrant.

Step 3: Whisk Together the Zesty Dressing

In a small bowl, whisk together the 0.5 cup extra-virgin olive oil, 3 tbsp red wine vinegar, 1 tbsp Dijon mustard, and 2 cloves minced garlic cloves. The mustard acts as an emulsifier, keeping the dressing from separating.

Add 1 tsp dried oregano, 0.5 tsp salt, and 0.5 tsp black pepper. Zest the 1 whole lemon directly into the dressing, then juice half of it (save the other half for garnish). Whisk vigorously until the dressing is smooth and slightly thickened. Taste and adjust seasoning if needed.

Step 4: Combine Everything and Let Flavors Mingle

In a large serving bowl, combine the cooled orzo, cucumber, cherry tomatoes, red onion, Kalamata olives, and feta cheese. Pour the dressing over the top and gently fold everything together with a spatula. You want every bite coated, but don’t overmix and break up the feta too much.

Sprinkle the chopped parsley over the top and squeeze the remaining lemon half over the salad for a final burst of brightness. Cover the bowl and refrigerate for at least 30 minutes (or up to 2 hours) to let the flavors meld. This chilling time is non-negotiable—it transforms the dish from good to restaurant-quality.

Give it one last toss before serving to redistribute the dressing and garnish with extra parsley if desired.

Wine and Beer Pairings for This greek pasta salad recipe kraft

Beer Pairings

For a refreshing contrast to the zesty flavors of your Greek pasta salad, try a light and citrusy beer like Corona Premier or Blue Moon Belgian White. Their crisp, slightly fruity notes complement the salad’s olives, feta, and tangy dressing without overpowering it. A pilsner, such as Stella Artois, also works beautifully with its clean, crisp finish.

Wine Pairings

A bright and acidic white wine is ideal for balancing the salad’s Mediterranean flavors. Opt for a Sauvignon Blanc like Kim Crawford, which offers citrusy and herbal undertones that enhance the dish. For a richer option, a Pinot Grigio such as Santa Margherita brings a subtle minerality that pairs well with the feta and olives.

Non-Alcoholic Options

If you prefer non-alcoholic drinks, a sparkling lemonade or iced tea with a squeeze of lemon can be just as refreshing. For a more sophisticated touch, try a San Pellegrino Aranciata—its citrusy fizz mirrors the salad’s vibrant flavors. Herbal iced teas, like mint or hibiscus, also make a delightful pairing.