Easy Greek Chicken Pasta Salad

As the summer heat settles in, I often find myself craving a meal that’s light yet satisfying after a long day juggling work and family. This Greek Chicken Pasta Salad brings together tender chicken, crisp veggies, and a zesty oregano dressing that captures the essence of Mediterranean flavors without much fuss. It’s the perfect dish to whip up on a busy evening, offering a burst of freshness that feels like a mini vacation on your plate.

What draws me back to this recipe time and again is its versatility. It works as a quick lunch, a picnic side, or even a light dinner paired with crusty bread. The feta adds a creamy tang that balances the veggies’ crunch. Leftovers hold up well in the fridge for the next day. Busy moms and professionals like us appreciate how it comes together in under an hour. This makes healthy eating feel effortless.

Why We Love This Recipe

• Refreshing Summer Staple: This Greek Chicken Pasta Salad delivers bright, tangy flavors from fresh veggies and herbs. It makes it ideal for hot days.
• Quick and Family-Friendly: With simple steps and customizable portions, it’s a hit for weeknight dinners or packing in lunchboxes without extra hassle.
• Make-Ahead Convenience: Prepare it in advance and it stays delicious in the fridge. This saves time for those packed schedules.
• Balanced Nutrition Boost: Packed with protein from chicken and fiber from veggies, it keeps you energized without feeling heavy.

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Ingredients to make Greek Chicken Pasta Salad

These ingredients come together for a vibrant, Mediterranean-inspired dish. The tangy dressing ties everything into a cohesive, flavorful bite. Opting for high-quality feta and fresh produce elevates the salad’s taste. This makes each forkful more enjoyable.

• Short pasta – Choose fusilli or farfalle for their ability to hold the dressing and veggies well. Or swap with penne for a similar texture.
• Boneless, skinless chicken breast or thighs – Provides lean protein. Cook via grilling, pan-searing, or boiling for tender, diced pieces.
• Cucumber – Adds refreshing crunch and hydration to balance the richer elements.
• Bell pepper – Brings sweet, colorful pops. Use any color for variety in flavor and appearance.
• Cherry tomatoes – Offer juicy bursts of acidity. Halve them to release their flavors into the mix.
• Kalamata olives – Deliver briny depth that’s classic to Greek cuisine. Pit and slice for easy eating.
• Red onion – Finely diced for a sharp, mild bite that mellows when tossed.
• Crumbled feta cheese – Contributes creamy, salty tang. Use more for extra richness or swap with goat cheese if preferred.
• Fresh parsley – Chopped for a herbaceous finish that brightens the overall salad.
• Extra virgin olive oil – Forms the base of the dressing for smooth, fruity notes.
• Red wine vinegar or fresh lemon juice – Provides tanginess. Lemon offers a brighter citrus twist.
• Garlic – Minced for aromatic punch in the dressing.
• Dried oregano – Infuses earthy, Greek-inspired herbiness.
• Salt and freshly ground black pepper – Essential seasonings to enhance all flavors to taste.

How to Make Greek Chicken Pasta Salad

Step 1: Cook the pasta

Prepare your short pasta, like fusilli or farfalle, according to the package directions until al dente. This usually takes about 8-10 minutes. Drain it well and rinse under cold water to stop the cooking process and cool it down quickly. Set the pasta aside to ensure it doesn’t get mushy when mixed later.

Step 2: Prepare the chicken

Cook the boneless, skinless chicken breast or thighs using your preferred method. Grill, pan-sear, or boil until fully cooked through, reaching an internal temperature of 165°F. Allow it to rest briefly. Then dice into bite-sized pieces for even distribution in the salad. This step adds hearty protein without overpowering the fresh elements.

Step 3: Chop vegetables and herbs

Dice the cucumber, bell pepper, and red onion into small, uniform pieces to make them easy to eat. Halve the cherry tomatoes and slice the pitted Kalamata olives. Then roughly chop the fresh parsley for a burst of green color and flavor. These prepped veggies provide the crisp texture that defines this refreshing Greek Chicken Pasta Salad.

Step 4: Make the dressing

In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar or fresh lemon juice, minced garlic, dried oregano, salt, and freshly ground black pepper until fully emulsified. Taste and adjust the tanginess if needed. Perhaps add more lemon for brightness. This simple dressing is the tangy heart of the salad.

Step 5: Assemble the salad

In a large serving bowl, combine the cooled pasta, diced chicken, chopped cucumber, bell pepper, halved cherry tomatoes, sliced Kalamata olives, and finely diced red onion. Sprinkle in the crumbled feta cheese and chopped parsley. Gently fold everything together before dressing. This base layer ensures even flavor in every bite.

Step 6: Dress and serve

Pour the prepared dressing over the assembled ingredients and toss gently to coat everything evenly without breaking the pasta. Taste the Greek Chicken Pasta Salad and adjust seasonings like salt or pepper as desired. Serve right away for maximum freshness. Or chill in the fridge until ready to enjoy.

Pro Tips for Success

• Cook Pasta Al Dente: Rinse it under cold water after draining to prevent sogginess. This maintains the ideal texture in your Greek Chicken Pasta Salad.
• Adjust Dressing Tang: Swap vinegar for lemon juice or add more if you prefer a brighter, less vinegary kick to suit your taste.
• Prep Veggies Uniformly: Dice everything to similar sizes for balanced bites and easier tossing without uneven chunks.
• Omit Chicken Easily: For a vegetarian twist, skip the chicken and boost with extra feta or chickpeas to keep it protein-packed.

How to Serve Greek Chicken Pasta Salad

Garnishes

I love finishing this salad with a sprinkle of extra crumbled feta for that creamy pop. Or a few whole Kalamata olives tucked in for visual appeal. Fresh dill alongside the parsley adds a subtle anise note. This enhances the Greek flavors without overwhelming. A light drizzle of olive oil right before serving keeps everything glossy and inviting.

Side Dishes

Pair it with warm pita bread to scoop up the goodies. Or a simple green salad for double the veggie freshness on the plate. Grilled zucchini slices complement the Mediterranean vibe. They add a smoky char that contrasts the crisp elements nicely. For heartier meals, a yogurt-based tzatziki dip on the side brings cooling tang to balance the bold dressing.

Creative Ways to Present

Spoon the salad into hollowed-out bell peppers for a fun, edible bowl. This wows at picnics. Layer it in a clear trifle dish to showcase the colorful veggies and feta. This makes it a stunning potluck centerpiece. For individual servings, mound it on lettuce leaves for a low-carb wrap option. It’s easy to grab on the go.

Make Ahead and Storage

Storing Leftovers

I always store any extra Greek Chicken Pasta Salad in an airtight container in the fridge. It keeps well for up to 2 days without losing much crispness. Just give it a quick stir before serving to redistribute the dressing. Avoid leaving it out at room temperature for more than an hour. This keeps it fresh and safe.

Freezing

While not ideal due to the fresh veggies softening, you can freeze portions in freezer-safe bags for up to a month if needed. Thaw overnight in the fridge first. I recommend freezing the pasta and chicken separately from the dressing to preserve textures. Stir in fresh veggies after thawing for the best results.

Reheating

For quick reheating, pop a serving in the microwave for 1-2 minutes on medium power. Cover with a damp paper towel to retain moisture. Alternatively, warm it gently in a skillet over low heat for about 5 minutes. Stir occasionally. This prevents the feta from melting too much while keeping the salad’s bright flavors intact.