This lemon chicken pasta salad with feta is a light, fresh, and flavorful cold pasta salad perfect for summer. Made with juicy chicken, lemon, oregano, garlic, olive oil, feta, and parsley, it has a delicious Mediterranean-inspired flavor. This easy pasta salad comes together in just 30 minutes and is perfect for lunch, meal prep, or picnics.
I had shared this lemon chicken pasta salad with feta recipe long back, but I was never fully happy with the flavors. So I made it again with a simpler Mediterranean-style twist using lemon, oregano, garlic, olive oil, feta, and parsley.
I tested this version a few times to balance the lemon and herbs perfectly. My family loves this cold pasta salad with feta, and this version has now become our favorite for quick summer lunches and light dinners.
If you enjoy pasta salads, you may also like my cold Italian pasta salad and Greek chicken pasta salad. Looking for a low-carb option? Try my chicken shawarma salad bowl loaded with juicy shawarma-spiced chicken and fresh vegetables.
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Quick Look: Lemon Chicken Pasta Salad with Feta Recipe
- ⏱ Prep Time: 20 minutes
- 🍳 Cook Time: 10 minutes
- 🔥 Calories: ~430 kcal per serving
- 🍋 Key Ingredients: Chicken, pasta, lemon juice, oregano, garlic, olive oil, feta cheese, parsley, cucumber
- ♨ Cook Method: Season chicken → pan cook → make lemon dressing → toss with pasta, feta, cucumber, and parsley
- 🌿 Flavor Profile: Fresh, lemony, herby, light, and mildly tangy with Mediterranean-inspired flavors
- ⭐ Difficulty: Easy, perfect for quick lunches, light dinners, meal prep, or summer gatherings
- ❄ Best Served: Chilled or slightly cold for the best flavor
Why You'll Love This Recipe
- Fresh Mediterranean-style flavors: Lemon, oregano, garlic, olive oil, feta, and parsley make this pasta salad fresh, light, and full of flavor.
- Simple ingredients, big flavor: No complicated ingredients or heavy creamy dressing, yet the salad tastes fresh and satisfying.
- Family-approved recipe: I made this recipe again with simpler flavors, and my family loves this version even more.
- Perfect make-ahead meal: Great for summer lunches, light dinners, picnics, or meal prep.
Pasta Salad Ingredients
See the recipe card at the end of the post for full ingredients, quantities, and a printable version.
- Pasta: I made this salad with penne as that's what I had on hand, but rotini, fusilli, or any short pasta works well for this cold pasta salad.
- Chicken: Boneless, skinless chicken is lightly seasoned and pan-cooked for a quick and flavorful protein option.
- Cucumber: English cucumber adds freshness and a light crunch to the pasta salad.
- Cherry tomatoes: Add fresh, juicy flavor and a little sweetness that balances the tangy lemon dressing.
- Feta Cheese: Feta adds a creamy, salty flavor that pairs perfectly with lemon and herbs; mozzarella or parmesan can be used instead.
- Lemon: Fresh lemon juice and zest add a bright, fresh flavor that makes this pasta salad taste light and refreshing.
- Olive oil: Olive oil gives the lemon dressing a rich Mediterranean-style flavor.
- Honey: A little honey balances the tangy lemon dressing without making it sweet.
- Parsley: Fresh parsley adds color and fresh, herby flavor to the salad.
- Garlic & Oregano: Garlic, oregano, paprika, and black pepper add simple Mediterranean-inspired flavors that my family loves in this salad.
- Dijon Mustard: Helps the lemon dressing taste smooth and flavorful while bringing everything together. Skip if you do not have it.
Substitutes & Variations
- Pasta: Rotini or fusilli work best, but penne, farfalle (bow tie), or any short pasta can be used.
- Chicken: You can use leftover grilled chicken, tandoori chicken, rotisserie chicken, or grilled Cajun shrimp. Or use paneer or tofu for a vegetarian option.
- Feta cheese: Mozzarella pearls, parmesan, or goat cheese work well as substitutes.
- Parsley: Fresh basil or cilantro can be used for a different fresh herb flavor.
- Honey: Maple syrup or a small pinch of sugar can be used instead.
- English cucumber: A regular cucumber works too. Remove the seeds if they are too watery.
- Cherry tomatoes: Regular plum tomatoes work too. If I am using them, I remove the seeds and juicy center before adding so the pasta salad does not turn watery.
How to make Lemon Chicken Pasta Salad with Feta (Step-by-Step)
Step 1: Season the chicken: Add chicken to a bowl or plate and top it with garlic powder, oregano, paprika, black pepper, salt, olive oil, and lemon juice. Mix well and let it marinate for 15 minutes so the chicken absorbs all the Mediterranean-style flavors.
Step 2: Cook the chicken: Heat a pan over medium heat and cook the chicken for 3-4 minutes on each side or until fully cooked. Let it rest for 5 minutes before chopping into bite-sized pieces. Resting keeps the chicken juicy.
Step 3: Make the lemon dressing: Add olive oil, lemon juice, honey, garlic, oregano, lemon zest, Dijon mustard, salt, and black pepper to a jar or bowl. Shake or whisk until the lemon herb dressing looks smooth and well combined.
Step 4: Assemble the pasta salad: Add cooked and cooled pasta, cucumber, cherry tomatoes, parsley, chopped chicken, and feta cheese to a large bowl.
Step 5: Add the dressing: Shake the dressing ingredients again in the jar, then pour it over the pasta salad in the bowl.
Step 6: Toss and serve: Gently toss until everything is evenly coated in the dressing. Serve immediately or chill for 30 minutes for the best flavor.
Tips to make the Best Lemon Chicken Pasta Salad
- Cook the pasta slightly extra: I like to cook the pasta 1 minute more than al dente for pasta salads. Since we are not cooking it again, the pasta stays soft even after chilling. Just do not overcook it.
- Let the chicken rest: After cooking, let the chicken rest for 5 minutes before chopping. This keeps the chicken juicy and flavorful.
- Tastes best chilled: Refrigerate the salad for at least 30 minutes before serving. The pasta absorbs all the lemon, oregano, and garlic flavors, making the salad taste even better.
Recipe FAQs
You can substitute chicken with shrimp or prawns. Or use paneer or tofu to make a vegetarian version.
Yes, this pasta salad tastes even better after chilling for 30 minutes, as the pasta absorbs the lemon-herb dressing. If making ahead, store it in the refrigerator and give it a quick toss before serving.
Any short-shaped pasta like penne, rotini, bow tie, or fusilli works great, as they hold the dressing well in this recipe.
Yes, leftover grilled chicken or rotisserie chicken works really well in this recipe and makes it even quicker to put together.
Store leftovers in an airtight container in the refrigerator for up to 2 days. The cucumber may release some moisture, so give the salad a quick toss before serving.
Recipe Card
Lemon Chicken Pasta Salad with Feta
Video
Equipment
- 1 Mixing bowl
Ingredients
For the Chicken
- 300 g boneless skinless chicken breast (or thighs)
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- 1 teaspoon black pepper
- Salt to taste
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
For the Lemon Dressing
- 4 tablespoon olive oil
- 3 tablespoon lemon juice
- 1 teaspoon honey
- Salt to taste
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon lemon zest
- 1 small garlic clove minced
- 1 teaspoon Dijon mustard
For the Pasta Salad
- 250 g pasta cooked and cooled
- 1 cup cherry tomatoes halved
- 1 English cucumber chopped
- 2 tablespoon parsley chopped
- ¼ cup feta cheese crumbled
Instructions
- Season the chicken: Add chicken to a bowl or plate and top it with garlic powder, oregano, paprika, black pepper, salt, olive oil, and lemon juice. Mix well and let it marinate for 15 minutes so the chicken absorbs all the Mediterranean-style flavors.
- Cook the chicken: Heat a pan over medium heat and cook the chicken for 3-4 minutes per side or until fully cooked. Let it rest for 5 minutes, then chop into bite-sized pieces. Resting keeps the chicken juicy.
- Make the lemon dressing: Whisk olive oil, lemon juice, honey, garlic, oregano, lemon zest, Dijon mustard, salt, and black pepper in a bowl or jar until smooth and well combined.
- Assemble the salad: Add cooked and cooled pasta, cucumber, cherry tomatoes, parsley, chopped chicken, and feta cheese to a large bowl.
- Add dressing and toss: Shake the dressing ingredients again in the jar, then pour it over the salad in the bowl. Gently toss until everything is evenly coated.
- Chill and serve: Serve immediately or chill for 30 minutes for the best Mediterranean-inspired flavor.
Notes
- Cook the pasta slightly extra: I like to cook the pasta 1 minute more than al dente for pasta salads. Since we are not cooking it again, the pasta stays soft even after chilling. Just do not overcook it.
- Let the chicken rest: After cooking, let the chicken rest for 5 minutes before chopping. This keeps the chicken juicy.
- Cool the pasta before mixing: Let the pasta cool completely before adding feta and vegetables so the salad stays fresh and does not turn watery.
- Use fresh lemon: Fresh lemon juice and zest make a big difference in the flavor of this lemon chicken pasta salad.
- Tastes best chilled: I like to refrigerate the salad for 30 minutes before serving. The pasta absorbs the lemon and oregano flavors and tastes even better.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you like this recipe, you may also like these easy pasta salad recipes:
Rajeev Gopal Naik
I will try. Looks delicious.
Preeti
Thanks.