Greek Chicken Pasta Salad Recipe

Looking for a fresh, flavorful, and satisfying meal? This Greek Chicken Pasta Salad is the perfect combination of protein-packed chicken, vibrant veggies, tender pasta, and a zesty homemade Greek dressing. Whether you’re preparing a quick weeknight dinner, a meal-prep lunch, or a dish to bring to a summer gathering, this recipe is sure to impress!

Why You’ll Love This Recipe

This recipe is ideal for:

• Busy individuals who want a quick and easy meal that still feels gourmet.
• Health-conscious eaters looking for a balanced dish with lean protein, fresh vegetables, and healthy fats.
• Pasta lovers who want a unique twist on a classic pasta salad.
• Entertainers who need a crowd-pleasing dish that’s easy to prepare in advance.

With bright Mediterranean flavors, a variety of textures, and a tangy homemade dressing, this dish is both nutritious and indulgent.

Ingredients

For the Chicken:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp 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 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1 clove garlic (minced)
• 1 tsp dried oregano
• ½ tsp Dijon mustard
• ½ tsp salt
• ¼ tsp black pepper

Kitchen Equipment Needed

• Large pot for cooking pasta
• Colander for draining pasta
• Grill or skillet for cooking chicken
• Mixing bowls
• Whisk or jar for making the dressing
• Cutting board and knife
• Large salad bowl for assembling the dish

Step-by-Step Instructions

1. Cook the Pasta

• Bring a large pot of salted water to a boil.
• Cook pasta according to package instructions until al dente.
• Drain and rinse under cold water to stop the cooking process.

2. Prepare the Chicken

Grill Method:

• Preheat the grill to medium-high heat (375-400°F).
• In a small bowl, mix olive oil, oregano, garlic powder, salt, black pepper, and lemon zest.
• Rub the mixture evenly over both sides of the chicken breasts.
• Grill for 4-5 minutes per side, or until the internal temperature reaches 165°F.
• Let rest for 5 minutes before slicing into strips or cubes.

Skillet Method:

• Heat a pan over medium heat with 1 tbsp olive oil.
• Cook chicken for 5-6 minutes per side until golden brown and cooked through.
• Let rest, then slice into strips.

3. Make the Dressing

• In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, oregano, Dijon mustard, salt, and black pepper.
• Shake or whisk until well combined.

4. Assemble the Salad

• In a large bowl, combine cooked pasta, cherry tomatoes, cucumber, red onion, olives, and parsley.
• Add the sliced chicken and pour the dressing over the salad.
• Toss well to coat all ingredients evenly.
• Sprinkle with crumbled feta cheese and serve!

Recipe Tips & Variations

• Make it vegetarian: Swap chicken for chickpeas or grilled tofu.
• Use whole wheat or gluten-free pasta to suit your dietary needs.
• Add more veggies: Bell peppers, artichokes, or spinach can be great additions.
• Boost the protein: Add cooked quinoa, chickpeas, or extra feta cheese.
• Meal prep tip: Store components separately and mix before serving to keep ingredients fresh.