Total Time
Prep 40 mins
Cook 0 mins

I combined several recipes to create this one...everytime I make it everyone wants the recipe so it seems to be popular.

Ingredients Nutrition


  1. Boil Orzo pasta in water until al dente.
  2. Drain and allow to cool.
  3. Mix the pasta with the onion, tomato, basil, olives, and capers.
  4. In a small bowl whisk together the mustard and lemon juice.
  5. Gradually whisk in the oil until it forms an emulsion.
  6. Add in the oregano, salt and pepper.
  7. Pour over the pasta mixture and toss to coat.
  8. Chill in the refrigerator until cold.
  9. Toss in the feta cheese and chill until ready to serve.
Most Helpful

5 5

Hands down, the best Greek pasta salad I've made or tasted yet!! (and I've made a lot of them). I had two picnics two days in a row, so I used 1 lb of orzo and doubled everything else. Then I realized I was out of capers, so I used extra kalamata olives instead. The first day was delicious, and the second day was delicious x10! I couldn't believe it could get even better! YUMMM!!!

5 5

Loved it. It was simple to make. with ingredients on hand. I added diced cucumber for crunch, grated some carrot for color. Didn't have fresh basil so I used dried and italian seasoning for oregano. This passed the husband test and will definitely make again. Adding to my cookbook!

4 5

We really liked this salad. I think it actually tasted better the next day. When I make this next time I think I will cut down just slightly on the basil and oregano.