For a meal that feels indulgent yet aligns with your wellness goals, this recipe delivers vibrant flavor without the heaviness. This Greek chicken pasta salad is packed with lean protein and fresh vegetables, offering a satisfying crunch in every forkful that keeps you energized. If you love the fresh flavors of the Mediterranean, you might also enjoy my Grilled Chicken Caprese Bowls for another light and satisfying option.
I think we all have that one dish we turn to when we need something that feels like a treat but doesn’t leave us weighed down. For me, that’s this Greek chicken pasta salad. It’s the answer to the question of what to make for a sunny weekend lunch, a potluck contribution that disappears first, or a reliable lunch idea for work that you’ll actually look forward to. It’s a celebration of simple ingredients and warm memories, where juicy chicken, crisp veggies, and tangy feta come together in a bowl that’s as colorful as it is delicious. This isn’t just another pasta salad recipe cold from the fridge; it’s a main event, a complete meal that brings the bright, sunny flavors of the Mediterranean right to your kitchen table. Comfort food, made easy, and perfect for any day you need a little sunshine on your plate.
Table of Contents
Greek Chicken Pasta Salad
This vibrant Greek chicken pasta salad is a complete, satisfying meal packed with lean protein and fresh vegetables. It features a zesty lemon oregano dressing and is perfect for make-ahead lunches, potlucks, or a light dinner.
- Prep Time: 20min
- Cook Time: 25min
- Total Time: 45min
- Yield: 6 servings 1x
- Category: dinner
- Method: boiling, grilling/pan-searing
- Cuisine: Mediterranean
Ingredients
- 1 pound boneless, skinless chicken breasts or thighs
- 8 ounces short pasta, like rotini, penne, or farfalle
- 1 English cucumber, diced
- 1 pint cherry or grape tomatoes, halved
- 1 medium red onion, thinly sliced or diced
- 1 large bell pepper (any color), diced
- 1 cup Kalamata olives, pitted and halved
- 6 ounces block feta cheese, crumbled
- ½ cup extra virgin olive oil
- ⅓ cup freshly squeezed lemon juice (about 2 large lemons)
- 2 cloves garlic, minced
- 1 tablespoon dried oregano (or 2 tablespoons fresh)
- 1 teaspoon Dijon mustard
- ½ teaspoon salt, plus more for seasoning
- ¼ teaspoon freshly ground black pepper
Instructions
- Season chicken with salt and pepper. Cook via grill, pan-sear, or bake at 400°F for 20-25 minutes until done. Let rest 5-10 minutes, then dice or shred.
- Cook pasta in salted boiling water according to package directions until al dente. Drain, rinse briefly under cool water, and let drain well.
- Make the dressing by whisking together olive oil, lemon juice, minced garlic, oregano, Dijon mustard, salt, and pepper in a small bowl or jar until emulsified.
- Prepare vegetables: dice cucumber, halve tomatoes, slice onion, dice bell pepper, and halve olives. Crumble the feta cheese.
- In a large serving bowl, combine cooled pasta, diced chicken, and all prepared vegetables. Pour about three-quarters of the dressing over and toss to coat.
- Add crumbled feta and gently fold to combine. Cover and refrigerate for at least 30 minutes before serving. Toss with remaining dressing if needed.
Notes
For best results, use block feta and crumble it yourself. Let all components cool before assembling. The salad can be stored in the refrigerator for up to 4 days. For a time-saver, use pre-cooked rotisserie chicken.
Nutrition
- Serving Size: 6
- Calories: 480
- Sugar: 6
- Sodium: 850
- Fat: 24
- Saturated Fat: 6
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 4
- Protein: 28
- Cholesterol: 75
Ingredients List for Greek Chicken Pasta Salad
This Greek chicken pasta salad comes together with a mix of pantry staples and fresh produce. The magic is in the balance—each ingredient plays a part in creating that signature Mediterranean flavor.
For the Salad:
- 1 pound boneless, skinless chicken breasts or thighs
- 8 ounces short pasta, like rotini, penne, or farfalle
- 1 English cucumber, diced
- 1 pint cherry or grape tomatoes, halved
- 1 medium red onion, thinly sliced or diced
- 1 large bell pepper (any color), diced
- 1 cup Kalamata olives, pitted and halved
- 6 ounces block feta cheese, crumbled
For the Zesty Lemon Oregano Dressing:
- ½ cup extra virgin olive oil
- ⅓ cup freshly squeezed lemon juice (about 2 large lemons)
- 2 cloves garlic, minced
- 1 tablespoon dried oregano (or 2 tablespoons fresh)
- 1 teaspoon Dijon mustard
- ½ teaspoon salt, plus more for seasoning
- ¼ teaspoon freshly ground black pepper
Smart Swaps & Substitutions:
- Pasta: Use whole wheat, chickpea, or gluten-free pasta to suit dietary needs.
- Protein: Leftover grilled chicken or a store-bought rotisserie chicken are fantastic time-savers. For a vegetarian twist, add a can of rinsed chickpeas.
- Cheese: If you’re avoiding dairy, omit the feta or use a vegan feta alternative.
- Veggies: Feel free to add or swap in chopped radishes, artichoke hearts, or pepperoncini for extra zip.
Timing for Your Greek Chicken Pasta Salad
One of the best things about this recipe is how it fits into a regular schedule. You can have it on the table in about 45 minutes, but a lot of that is hands-off time.
- Prep Time: 20 minutes
- Cook Time: 25 minutes (mostly for the chicken and pasta)
- Total Time: 45 minutes
If you use pre-cooked chicken, you can shave about 15 minutes off the total time. This makes it one of those perfect summer pasta salad recipes that doesn’t keep you in a hot kitchen for long.
Step-by-Step Instructions
Let’s walk through making this vibrant Greek chicken pasta salad together. It’s a simple process of cooking, chopping, and tossing.
1. Cook the Chicken & Pasta.
Start by seasoning your chicken breasts generously with salt and pepper. You can grill them, pan-sear them, or bake them at 400°F for 20-25 minutes until cooked through. Let the chicken rest for 5-10 minutes before dicing or shredding. While the chicken cooks, bring a large pot of salted water to a boil and cook your pasta according to package directions until al dente. Drain, rinse briefly under cool water to stop the cooking, and let it drain well. Pro Tip: Rinsing the pasta helps prevent it from sticking together in the salad and keeps the texture perfect.
2. Prepare the Dressing.
In a small bowl or a jar with a lid, combine all the dressing ingredients: olive oil, lemon juice, minced garlic, oregano, Dijon mustard, salt, and pepper. Whisk vigorously or shake the jar until the mixture is well emulsified and creamy. Taste and adjust seasoning—you might want an extra pinch of salt or a squeeze of lemon.
3. Chop the Vegetables.
While your chicken and pasta cool, dice the cucumber, halve the tomatoes, slice the onion, and dice the bell pepper. Halve the olives and crumble the feta cheese. Having everything prepped and ready makes the final assembly a breeze.
4. Assemble the Salad.
In a large serving bowl, combine the cooled pasta, diced chicken, and all your prepared vegetables. Pour about three-quarters of the dressing over the top. Gently toss everything together until evenly coated. Add the crumbled feta and give it one more gentle fold. Pro Tip: Reserve some feta and olives for sprinkling on top for a beautiful presentation.
5. Chill and Serve.
For the best flavor, cover the bowl and let the Greek chicken pasta salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully. Give it a final toss, add the remaining dressing if needed, and enjoy!
Nutritional Information
This Greek chicken pasta salad is a balanced meal that’s as nourishing as it is tasty. A serving (approximately ⅙th of the recipe) provides roughly:
- Calories: ~480
- Protein: 28g
- Carbohydrates: 38g
- Fat: 24g
- Fiber: 4g
It’s a great source of lean protein from the chicken, healthy fats from the olive oil and olives, and vitamins A & C from the fresh vegetables. The lemon juice adds a dose of vitamin C, while the olive oil provides heart-healthy monounsaturated fats.
Equipment Needed
You don’t need any fancy tools for this Greek chicken pasta salad. Just your everyday kitchen essentials:
- A large pot for boiling pasta
- A skillet, grill pan, or baking sheet for cooking the chicken
- A sharp knife and cutting board
- A large mixing bowl for serving
- A small bowl or jar for making the dressing
- Measuring cups and spoons
Regular kitchen, regular time, great results.
Why You’ll Love This Greek Chicken Pasta Salad
This recipe has earned a permanent spot in my rotation, and I think it will in yours too. Here’s why:
- It’s a Complete, Satisfying Meal. With protein, carbs, and veggies all in one bowl, it’s lunch or dinner solved. No need for complicated sides.
- Perfect for Make-Ahead and Meal Prep. It actually gets better as it sits, making it the ultimate lunch ideas for work or a ready-to-go dinner after a busy day.
- Crowd-Pleasing Versatility. It’s a hit at potlucks, barbecues, and family gatherings. Everyone loves these fresh, familiar flavors.
- Endlessly Customizable. Don’t like olives? Leave them out. Want more protein? Add extra chicken. It’s a forgiving formula you can make your own.
- Bright & Refreshing Flavor. The zesty lemon oregano dressing is light yet packed with flavor, a world away from heavy, mayo-based pasta salad recipes cold from the deli case.
Healthier Alternatives for the Recipe
Want to tweak this Greek chicken pasta salad to fit specific dietary goals? Here are some easy, flavor-friendly swaps:
- Gluten-Free: Simply use your favorite gluten-free pasta. Chickpea or lentil pasta would add an extra protein boost.
- Lower-Carb / Keto: Swap the traditional pasta for chickpeas alone, or use a low-carb pasta alternative like hearts of palm or edamame pasta.
- Dairy-Free: Omit the feta cheese entirely, or use a high-quality vegan feta crumble. The salad will still be incredibly flavorful from the dressing and veggies.
- Higher-Protein: Increase the chicken to 1.5 pounds, or add a can of rinsed and drained white beans or chickpeas along with it.
- Lighter Dressing: You can reduce the olive oil to ⅓ cup and add a tablespoon or two of water or Greek yogurt to the dressing for a creamier, slightly lighter consistency.
Serving Suggestions
This Greek chicken pasta salad is fantastic all on its own, but it also plays well with others. Here are a few ways to serve it:
- As a Main Course: Serve generous scoops in bowls for a simple, satisfying dinner. It pairs wonderfully with a slice of crusty bread or some warmed pita on the side.
- For a Gathering: Serve it family-style in a big, beautiful bowl alongside other Mediterranean favorites like my Greek Chicken Pita Pockets or a platter of grilled vegetables.
- In a Picnic or Lunchbox: Pack it into individual containers for a portable feast. It’s the ultimate no-reheat-required meal.
- With a Soup: For a lighter meal, serve a smaller portion alongside a cup of tomato basil soup or a simple lentil soup.
Common Mistakes to Avoid
A few small tips can make the difference between a good pasta salad and a great one. Here’s what to watch for:
- Overcooking the Pasta. Mushy pasta is the enemy of a good pasta salad. Cook it just to al dente, as it will soften slightly as it absorbs the dressing.
- Not Letting Ingredients Cool. Adding hot chicken or pasta to the bowl will wilt your crisp vegetables and melt the feta. Let everything come to room temperature first.
- Skipping the Chill Time. The 30-minute rest in the fridge is non-negotiable. This is when the pasta soaks up the lemony dressing and all the flavors become best friends.
- Underseasoning the Dressing. This dressing carries the whole dish. Taste it on a piece of lettuce or cucumber before adding it to the salad. It should be bright, tangy, and well-salted.
- Using Pre-Crumbled Feta. The block feta that you crumble yourself is creamier, less salty, and far superior in texture than the dry pre-crumbled kind. It’s worth the tiny extra effort.
Storing Tips for the Recipe
This Greek chicken pasta salad is a champion when it comes to leftovers, making it a meal prep superstar.
- Refrigerator: Store in an airtight container in the refrigerator for up to 4 days. The flavors continue to develop, so day two and three are often even better.
- Freezer: I don’t recommend freezing this salad, as the fresh vegetables and pasta will become mushy and watery upon thawing.
- Make-Ahead: You can absolutely prep components ahead. Cook the chicken and pasta, chop the veggies, and make the dressing up to 2 days in advance. Store them separately in the fridge and combine everything an hour before you plan to serve.
- Reviving Leftovers: If the salad seems a little dry after a day or two, a fresh squeeze of lemon juice or a tiny drizzle of olive oil will bring it right back to life.
Conclusion
At the end of the day, this Greek chicken pasta salad is more than just a recipe; it’s a reliable, joyful solution for so many moments. It’s the answer to what’s for dinner, what to bring to the party, and what to pack for lunch. It proves that food that feels like home can also be vibrant, fresh, and wonderfully simple to make.
I hope this recipe brings as much bright, satisfying flavor to your table as it does to mine. It’s the kind of dish that turns an ordinary Tuesday into something a little more special. If you give this Greek chicken pasta salad a try, I’d love to hear how it turned out for you. Share your creations or any fun twists you added in the comments below!
And if you’re looking for more ways to enjoy these sunny Mediterranean flavors, check out my Lemon Garlic Chicken Orzo for a warm, cozy alternative, or my Watermelon Feta Chicken Salad for another refreshing chicken salad option. For a creamy, hot pasta dish with chicken and veggies, you might also love my Chicken Primavera Pasta. Happy cooking!
FAQs about Greek Chicken Pasta Salad
What kind of pasta is best for pasta salad?
Short pasta shapes like rotini, penne, farfalle (bow ties), or fusilli work best for pasta salad. Their ridges and shapes help hold the dressing and other ingredients.
How long does Greek Chicken Pasta Salad last?
Greek Chicken Pasta Salad typically lasts for 3-5 days in the refrigerator when stored properly in an airtight container. Be sure to check for any signs of spoilage before consuming.
What kind of dressing is used in Greek salad?
A classic Greek salad dressing is usually a simple vinaigrette made with olive oil, lemon juice (or red wine vinegar), oregano, salt, and pepper. Some variations may include a touch of Dijon mustard or garlic.
Can I make Greek Chicken Pasta Salad ahead of time?
Yes, Greek Chicken Pasta Salad is a great make-ahead dish! In fact, it often tastes better after the flavors have had a chance to meld together in the refrigerator for a few hours. You can prepare it a day in advance.
How do you keep pasta salad from drying out?
To prevent pasta salad from drying out, toss the cooked pasta with a little olive oil immediately after draining. You can also reserve some of the pasta cooking water and add it to the salad if it seems dry after chilling. Adding extra dressing before storing also helps.
What goes well with Greek pasta salad?
Greek Chicken Pasta Salad pairs well with grilled vegetables, pita bread and hummus, baked feta, or a simple green salad. It's also a great dish to bring to a potluck or picnic.
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