Why You’ll Love These

This isn’t your grandma’s mayo-laden pasta salad (sorry, Grandma!). This Greek Chicken Pasta Salad is bursting with bright, fresh flavors that will transport you straight to the Mediterranean. And the best part? It’s so simple to make!

• Quick & Easy: Seriously, you can whip this up in under 30 minutes. Perfect for those busy weeknights!
• Flavor Packed: The combination of tangy feta, juicy tomatoes, briny olives, and zesty lemon dressing is simply irresistible.
• Versatile: Serve it as a main course, a side dish, or pack it for lunch. It’s delicious any way you slice it.
• Great for Meal Prep: This salad tastes even better the next day, making it ideal for meal prepping. Just portion it out into containers and you’re good to go!
• Crowd Pleaser: Whether you’re hosting a backyard BBQ or bringing a dish to a potluck, this salad is always a hit.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 pound pasta (rotini, penne, or farfalle work great)
• 1 cucumber, peeled, seeded, and diced
• 1 red bell pepper, diced
• 1 pint cherry tomatoes, halved
• ½ red onion, thinly sliced
• ½ cup Kalamata olives, pitted and halved
• 4 ounces feta cheese, crumbled
• ¼ cup fresh parsley, chopped
• ¼ cup fresh dill, chopped
• For the Dressing:
• ¼ cup olive oil
• ¼ cup lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper

How to Make

1. Cook the Chicken: Season the chicken breasts with salt, pepper, and a little olive oil. You can grill them, bake them, or pan-fry them until cooked through (internal temperature of 165°F). Let them cool slightly, then dice into bite-sized pieces.Note: If you’re short on time, you can use rotisserie chicken! It’s a great shortcut.
2. Cook the Pasta: Cook the pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process. This is key to preventing mushy pasta salad!
3. Prepare the Vegetables: While the pasta is cooking, prep your veggies. Dice the cucumber and red bell pepper, halve the cherry tomatoes, and thinly slice the red onion.
4. Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Taste and adjust seasonings as needed. Some people like a little extra lemon juice for a brighter flavor!
5. Assemble the Salad: In a large bowl, combine the cooked pasta, diced chicken, cucumber, red bell pepper, cherry tomatoes, red onion, olives, feta cheese, parsley, and dill.
6. Dress the Salad: Pour the dressing over the salad and toss gently to combine. Make sure everything is evenly coated.Pro Tip: For best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together.
7. Serve: Serve chilled and enjoy! This salad is delicious on its own or as a side dish with grilled meats or vegetables.

Tips & Tricks

Want to take your Greek Chicken Pasta Salad to the next level? Here are a few of my favorite tips and tricks:

• Add a Kick: For a little heat, add a pinch of red pepper flakes to the dressing or a dash of hot sauce to the chicken.
• Boost the Flavor: Marinate the chicken in the Greek dressing for at least 30 minutes before cooking. This will infuse it with even more flavor.
• Make it Vegetarian: Skip the chicken and add chickpeas or white beans for a protein-packed vegetarian option.
• Prep Ahead: You can chop the vegetables and make the dressing up to a day in advance. Store them separately in the refrigerator until ready to assemble the salad.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Dietary Variations

Need to adjust this recipe to fit your dietary needs? No problem!