Greek Chicken Pasta Salad Recipe
Greek chicken pasta salad with step by step photos and a video. This Greek chicken salad is a light and refreshing summer salad combining crispy chicken, pasta, colorful vegetables, herbs, and crumbles of salty feta cheese, all tossed in a flavorful Greek dressing. This is the best Greek chicken pasta salad you'll ever make (ready in 30 minutes!)
Servings: 6 people
Calories: 535kcal
Equipment
- 1 A large mixing bowl
- 1 A Pan or a Skillet
Ingredients
For Greek Dressing
- 3 tablespoon fresh lemon juice (substitute rice vinegar or white wine vinegar)
- ¼ cup olive oil
- 1 tablespoon honey
- 1.5 teaspoon dried oregano
- 1 teaspoon ground black pepper
- ½ teaspoon salt
- 1 teaspoon minced garlic
For Greek Chicken Salad
- 2 boneless skinless chicken breasts (pounded for even cooking)
- 400 grams uncooked rotini pasta (read notes for substitutes)
- 1 English cucumber diced (about 1.5 cups)
- 1 red bell pepper, diced
- 2 cups sliced cherry tomatoes
- ¼ cup chopped parsley
- ½ cup crumbled feta cheese
Instructions
- Make the Greek Salad Dressing: In a jar, combine all the Greek salad dressing ingredients and shake well to emulsify them.
- Marinate the Chicken: Pound the chicken breasts or slice it in half. Place the chicken breasts in a bowl or zip lock bags and toss with 3 tablespoons of the prepared Greek dressing and a pinch of salt. Cover and marinate for at least 30 minutes.
- Cook Pasta: While the chicken is marinating cook pasta. Boil salted water and add pasta. Cook it as per the instructions given on the package. Drain the pasta in a colander and keep it aside.
- Cook the Chicken: Heat a pan over medium heat and cook the chicken breasts until cooked through, turning them over once for even cooking. Let the chicken cool for 5 minutes before chopping it.
- Assemble the Greek Salad: In a large bowl, combine the cooked pasta, chopped cucumber, red bell pepper, cherry tomatoes, cooked chicken, parsley, and feta cheese. Pour the remaining dressing over the salad and toss everything together to coat evenly. Taste and adjust the seasoning like add more salt or pepper if needed. I added red pepper flakes (optional).
- Chill and serve: For the best results, chill the salad in the refrigerator for 1 hour before serving. It tastes best cold!
Video
Notes
- The pasta you choose for your Greek Chicken Pasta Salad plays a big role in both texture and how well it captures the dressing. Short, twisty shape pasta is a classic choice like fusilli or rotini. Even you can use Bowtie (Farfalle) is a good choice.
- While chicken is classic, you can use leftover grilled steak, shrimp, tofu, or chickpeas for a vegetarian option. You can also use your leftover grilled chicken to make this Greek chicken salad.
- Cook the pasta aldente. Boil water, add salt, and cook pasta as per the package instructions.
- The recipe can be conveniently scaled up to serve more people. Simply double or triple all ingredient quantities.
- Read our full nutrition disclaimer here.
Nutrition
Calories: 535kcal