Orecchiette Pasta Salad

Light, vibrant, and delicious, my Orecchiette Pasta Salad is a must-try! Featuring tender pasta, juicy tomatoes, crisp bell peppers, tangy feta, briny olives, and fresh basil, it’s a Mediterranean-inspired delight. A homemade (and zesty) red wine vinegar dressing ties everything together to create a unique option for potlucks, lunches, and parties!

Orecchiette Pasta Salad

I’m no stranger to a good pasta salad recipe — my Mexican Pasta Salad is bursting with fajita-style steak, this buffalo chicken rigatoni pasta salad is creamy and spicy, and I can’t forget about my classic Tuscan tortellini salad too.

Recently, I was looking to switch things up and make something totally new. 

And while I already have recipes for Greek spaghetti pasta salad, as well as a version made with tortellini, I knew I had only scratched the surface when it came to Mediterranean flavors. 

I also wanted to play around with some more unique pasta shapes… so I landed on an orecchiette pasta salad with feta, kalamata olives, and veggies!

This one is going to be on repeat for us for at least the next couple of months. It’s super easy to make too. Just like a good pasta salad should be!

Ingredient Notes and Substitutions

• Orecchiette Pasta – Isn’t this pasta shape too cute?! It reminds me of little ears… in the best way ever. It also holds the dressing super well!
  
• Cherry Tomatoes – For a pop of sweet and juicy flavor — and some color! Grape tomatoes are the best sub.

Be sure to check out my neat hack for halving cherry tomatoes before you get started.

• Yellow Bell Pepper – More sweetness and color, this time with a crunch. You could also use red or orange bell peppers if you prefer. I’d skip the green as they tend to be bitter when raw.
  
• Feta Cheese – Creamy, tangy, and salty, I love the way feta pairs with the other ingredients in my orecchiette pasta salad!
  
• Kalamata Olives – Briny and salty — and richer than regular black olives — these are a must in this Greek-inspired salad.
  
• Extra Virgin Olive Oil & Red Wine Vinegar – The liquid base of the dressing. The vinegar adds even more tang!
  
• Fresh Basil – For a bright and herby note to highlight the other Mediterranean flavors. Swap out for fresh parsley if needed.
  
• Salt & Pepper – Enhances the overall flavor!

Tips and Tricks to Make Perfect Orecchiette Salad

• Season the pasta water generously.

It should be salty like the sea, as they say! I usually add at least a tablespoon of kosher salt before adding the pasta.

You really can taste the difference!

• Rinse to stop the cooking process.

Since this is a cold orecchiette salad recipe, it’s important to rinse the cooked pasta under cold water immediately after straining it.

Not only will this stop the cooking process, but it will also help remove any excess starch that can make the salad sticky. Or worse — mushy!

• Slice the basil just before using.

Once cut, basil wilts very quickly. I wait to prep it just before adding it to the pasta salad with orecchiette to keep it fresh!

If you do want to prep ahead, store whole basil leaves wrapped in a damp paper towel inside an airtight container in the fridge for the best results.

• Save the feta for last.

Feta cheese is wonderfully creamy yet crumbly, but if you add it to the salad too early, it could start to break down.

Sprinkle it on top just before adding the dressing, then toss gently to coat to keep those yummy, flavorful crumbles relatively intact.

Prep Ahead

• Cook and cool the pasta
• Prep the tomatoes, olives, and bell pepper
• Wash basil

Kitchen Tools You Will Need

• Large Pot and Strainer to cook and drain the pasta.
• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Whisk – These have held up for over 10 years and are still as good as the day I bought them. With 3 sizes, there is a whisk for every job!
• Salad Tongs – These bamboo hands help to toss everything gently and are attractive enough for serving as well.

Easy Variations to Try

• Bulk it up and add some protein like grilled chicken, shrimp, or chickpeas.
  
• Try using crumbled goat cheese, freshly shredded Parmesan, or mozzarella pearls instead of feta for a different flavor.
  
• Toasted pine nuts, slivered almonds, or sunflower seeds would add some crunch!
  
• Use balsamic vinegar, lemon juice, or white wine vinegar in place of red wine vinegar to switch up the orecchiette salad dressing.
  
• For a spicy kick, add red pepper flakes, sliced banana peppers, or some hot honey.
  
• Cucumbers, roasted red peppers, artichoke hearts, or shredded carrots would all taste great with the other veggies!

Serving Suggestions 

You guys know I’ll be making pasta salad with orecchiette all summer long! It’s the perfect cold dish for backyard barbecues and potlucks.

How fun would it be alongside a Mediterranean-themed charcuterie board as an appetizer?!

It also pairs perfectly with lemon herb chicken and garlic bread for a rounded out weeknight meal at home with the family.

I like to make a big batch for the week to pick at for light lunches too!

Storing

Leftovers will keep well in an airtight container in the fridge for up to 3 days. 

If you notice it seems dry, simply add a drizzle or two of olive oil and toss before digging in.

Orecchiette Pasta Salad Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Originally published June 2025

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