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Greek Chicken Pasta Salad

Greek chicken pasta salad with cucumber olives feta in Mediterranean style plating
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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.

Ingredients

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  • 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
  • 1/2 cup extra virgin olive oil
  • 1/3 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
  • 1/2 teaspoon salt, plus more for seasoning
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. 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.
  2. Cook pasta in salted boiling water according to package directions until al dente. Drain, rinse briefly under cool water, and let drain well.
  3. 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.
  4. Prepare vegetables: dice cucumber, halve tomatoes, slice onion, dice bell pepper, and halve olives. Crumble the feta cheese.
  5. 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.
  6. 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

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