Ultimate Greek Chicken Pasta Salad

This Greek Chicken Pasta Salad is everything you need in a meal—fresh, flavorful, and incredibly satisfying. Whether you’re craving a light summer dinner or looking for a vibrant dish to bring to a potluck, this salad has got you covered. Imagine tender grilled chicken, crisp veggies, tangy feta, and a zesty homemade Greek dressing, all tossed together with pasta to create a meal that’s as delicious as it is colorful. It’s the perfect balance of protein, crunch, and bright Mediterranean flavors.

The best part? It’s quick and easy to make! In less than 30 minutes, you’ll have a gorgeous, refreshing salad that’s sure to impress. It’s also customizable, so you can make it your own by switching up the ingredients based on what you like or have on hand. Trust me, once you try this recipe, it will quickly become a go-to meal in your rotation.

Why You’ll Love This Recipe

Bright & Fresh – Packed with vibrant vegetables and a tangy dressing, this salad is bursting with freshness in every bite.
Protein-Packed – Grilled chicken adds the perfect amount of protein to keep you full and satisfied.
Super Easy – With simple ingredients and minimal prep, you’ll have a beautiful salad ready in just 25 minutes.
Perfect for Meal Prep – This salad stays fresh in the fridge for several days, making it a fantastic meal prep option.
Customizable – Whether you’re vegan, gluten-free, or just looking to mix things up, this recipe is easy to adapt.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon lemon zest

For the Pasta Salad:

• 12 oz pasta (penne, rotini, or bowtie)
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• ½ cup red onion, thinly sliced
• ½ cup Kalamata olives, pitted and halved
• ½ cup feta cheese, crumbled
• ¼ cup fresh parsley, chopped

For the Greek Dressing:

• ¼ cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon Dijon mustard
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Once it’s bubbling away, cook your pasta according to the package instructions until it’s al dente—perfectly firm to the bite. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down for the salad. This little trick helps the pasta absorb the dressing without getting soggy.

Step 2: Prepare the Chicken
While the pasta is cooking, let’s work on the chicken. In a small bowl, combine the olive oil, oregano, garlic powder, salt, pepper, and lemon zest. Rub this delicious mixture all over the chicken breasts—make sure every inch is coated. Now, you have two options for cooking the chicken: grilling or pan-searing.

• Grilling: Preheat your grill to medium-high heat (about 375-400°F). Grill the chicken for 4-5 minutes on each side, or until the internal temperature reaches 165°F. Let the chicken rest for a few minutes before slicing it into strips or cubes.
• Pan-Searing: If you prefer to use a skillet, heat 1 tablespoon of olive oil in a pan over medium heat. Cook the chicken for about 5-6 minutes per side until golden brown and fully cooked. Let it rest, then slice.

Step 3: Make the Dressing
In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, garlic, oregano, Dijon mustard, salt, and pepper. This dressing is the star of the dish—it’s tangy, herby, and so refreshing. It brings everything together beautifully.

Step 4: Assemble the Salad
In a large bowl, toss together the cooked pasta, cherry tomatoes, cucumber, red onion, olives, and parsley. Add the sliced chicken and drizzle the dressing over the entire salad. Toss everything together gently to coat. Top with crumbled feta for that perfect salty bite, and give it one last toss.

Step 5: Serve & Enjoy!
Serve the salad immediately, or for even better flavor, chill it for 30 minutes to let the dressing marinate and soak into the pasta and veggies. It’s a great dish for potlucks, picnics, or even just a refreshing meal to enjoy at home.

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Variations

Vegetarian Version – Want to skip the chicken? No problem! You can add chickpeas or grilled tofu instead to keep the protein. Both options will soak up the flavors of the dressing and add a nice texture to the salad.
Spicy Kick – For those who love a bit of heat, try adding a pinch of red pepper flakes to the dressing or throw in some diced pepperoncini. It’ll give your salad a nice spicy edge.
Extra Crunch – If you want even more crunch, toss in some bell peppers, sunflower seeds, or even a handful of crispy chickpeas.
Creamy Version – Want a creamy dressing instead? Just add a dollop of Greek yogurt to the dressing to make it rich and creamy, while still keeping that Greek flair.
Low-Carb Option – If you’re following a low-carb or keto diet, you can swap out the pasta for zucchini noodles or use whole wheat pasta for a healthier alternative.

Storage & Reheating

Storage – This Greek Chicken Pasta Salad makes a fantastic meal prep option. You can store it in an airtight container in the fridge for up to 4 days. It’ll stay fresh and delicious, so it’s perfect for meal prepping for the week ahead.

Reheating – While this salad is best enjoyed cold, if you prefer to eat it warm, simply reheat the chicken separately and toss it with the salad just before serving. This will ensure that the salad maintains its texture and doesn’t get soggy.

Make-Ahead Tip – If you’re planning to make this salad ahead of time, I recommend storing the dressing separately. Mix the dressing into the salad right before serving to keep everything fresh and prevent the pasta from absorbing too much of the dressing.

FAQs

Can I use rotisserie chicken instead?
Absolutely! Shredded rotisserie chicken is a fantastic time-saver. Just toss it in at the end and you’re good to go. It’ll still taste amazing!

What pasta works best for this recipe?
Short pastas like penne, rotini, or bowtie are perfect for this salad. They hold onto the dressing and mix-ins really well, making each bite flavorful and satisfying.

Can I make this without feta cheese?
Of course! If you’re not a fan of feta, you can substitute it with goat cheese or even leave it out for a dairy-free version. The salad will still be packed with flavor.

How do I keep my pasta salad from drying out?
If you notice that the pasta has absorbed too much dressing after a day or two, simply add a little extra dressing before serving to keep it nice and moist.

What other proteins can I use?
While grilled chicken is a favorite, you can easily swap it for grilled shrimp, steak, or salmon. All of these options will pair perfectly with the Mediterranean flavors of the salad.

Can I make this gluten-free?
Yes! Simply swap in gluten-free pasta and you’ve got a gluten-free Greek Chicken Pasta Salad that’s just as delicious.

Serving Suggestions

This Greek Chicken Pasta Salad is delicious on its own, but if you’re looking to complete the meal, here are a few great side dish ideas:

• Warm pita bread – Perfect for scooping up extra dressing or serving alongside the salad.
• Hummus – Pair this salad with a side of creamy hummus for a Mediterranean-inspired feast.
• Tzatziki sauce – The cool, creamy yogurt-based sauce is a match made in heaven with this salad. Add a dollop on the side or mix it in for extra flavor.

Conclusion

This Greek Chicken Pasta Salad is the perfect combination of freshness, flavor, and convenience. Whether you’re making it for a family dinner, a picnic, or meal prepping for the week, it’s sure to become a staple in your kitchen. The vibrant veggies, protein-packed chicken, tangy dressing, and creamy feta come together in a way that will make you look forward to every bite. It’s a must-try for any salad lover!