Greek Chicken Pasta Salad is loaded with seasoned grilled chicken, cucumbers, peppers, tomatoes, kalamata olives and of course, plenty of feta cheese! Toss it in a red wine vinaigrette and serve it as a main dish or side dish.
This recipe and photos have been updated since the original post on 9/19/2018
This Greek Chicken Pasta Salad is a delicious, light, and fresh pasta salad that’s perfect to serve on hot summer days. It’s also a recipe the whole family will enjoy, so be sure to save it for a quick and easy back-to-school dinner.
When it comes to pasta salads, I prefer ones that use a vinaigrette versus a creamy mayo based dressing. They are easier to take to barbecues and picnics and not have to worry about them sitting out for too long.
I also want a pasta salad that’s loaded with vegetables and texture. And if I’m serving it as a main dish, there needs to be protein in it, whether that’s meat or something plant based like beans. This Greek pasta salad checks all those boxes.
Ingredients For Greek Chicken Pasta Salad
Pasta – Fusilli was my pasta of choice, but farfalle, penne, shells, cavatappi, or orecchiette would all be great alternatives.
Chicken – Chicken breast or chicken thighs can be used. I like to grill the chicken, but you could also just pan fry it or bake it in the oven.
Dried oregano, smoked paprika, garlic powder – Spice blend for the grilled chicken. Oregano is also used in the vinaigrette.
Bell pepper, cherry tomatoes, cucumbers, and red onion – the vegetables for the pasta salad. Feel free to add more or omit any that you don’t like. I recommend using Persian cucumbers because they’re extra crunchy and you don’t need to peel or remove any seeds.
Artichoke hearts – canned or marinated artichoke heart both work. They add a nice bright tangy flavor to the salad.
Olives – I love to use kalamata or green olives such as castelvetrano. They add a wonderful salty and briny flavor to the salad.
Feta – Buy a block of feta versus pre-crumbled for the best taste and texture. A whole block usually has a creamier texture because it doesn’t have anti-caking agents added to it.
Red wine vinegar, dijon mustard, olive oil, honey – All of these are used in the vinaigrette. The honey adds a hint of sweetness, but if you prefer to leave it out it will still taste great. This is the same vinaigrette that I used in this Greek Orzo Salad, but doubled.
Flat leaf parsley – Adds a fresh and herbaceous flavor.
How To Make Pasta Salad
Start by grilling the chicken, or cooking it with whatever method you prefer. Let the chicken rest while the pasta cooks.
Cook the pasta being sure to add plenty of salt to the water. I like to cook pasta for cold pasta salads a minute or 2 past al dente because the pasta tends to firm up once it’s refrigerated.
While the pasta cooks, prep the vegetables. In a jar or glass measuring cup combine the vinegar, dijon, honey, oregano, olive oil, salt and pepper. Shake or whisk the vinaigrette until it’s emulsified and taste it for seasoning.
Once the pasta is cooked, drain it and rinse under cold water. Let the excess water drain off before adding it to a large serving bowl.
Add all of the vegetables, the chopped chicken, olives, feta, and parsley to the pasta. Pour in half of the vinaigrette and toss until coated. Depending on how much vinaigrette you like on your pasta salad you may or may not want to add the remaining vinaigrette.
Taste the pasta salad before refrigerating it. You may find that you need to add additional salt and pepper. I almost always add extra.
Tips and Variations
- Salt your pasta water heavily so that the pasta absorbs some of the salt. Think ocean water salty.
- Rinse the pasta in cold water to help keep it from sticking together.
- Save time and use rotisserie chicken. Be sure to remove the skin so it doesn’t get soggy.
- Make extra vinaigrette if you don’t plan to eat it all the day it’s made.
- Make it a vegan pasta salad by omitting the feta and honey. The honey can be replaced with maple syrup if you prefer.
- Instead of a bell pepper, try using jarred roasted red peppers.
- Substitute or add fresh dill in addition to the parsley.
Make Ahead and Storage
You can make this salad a day ahead of time, but I would reserve some of the vinaigrette or make extra to freshen up the salad on the day you serve it. The pasta absorbs quite a bit of the vinaigrette the longer it sits.
To store the salad, simply keep it in an airtight container in the refrigerator. It will keep for several days, but is best the day it’s made or the following day.
More Greek Inspired Recipes
Did you make this Greek Chicken Pasta Salad? I’d love if you’d leave a recipe rating and review below.
Greek Chicken Pasta Salad
Ingredients
Chicken
- 1/2 pound boneless skinless chicken breasts
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
Red Wine Vinaigrette
- 1/4 cup red wine vinegar
- 3 tablespoon extra virgin olive oil
- 1 tablespoon honey
- 1 1/2 tablespoons dijon mustard
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
Pasta salad
- 12 ounces fusilli pasta or pasta of choice
- 1 cup halved cherry tomatoes
- 1 cup sliced Persian cucumbers
- 1 yellow bell pepper, diced
- 1/2 cup chopped artichoke hearts
- 1/4 cup diced red onion
- 1/3 cup chopped kalamata olives
- 2 ounces crumbled feta cheese
- 2 tablespoons chopped flat leaf parsley
- Salt and freshly ground black pepper to taste
Instructions
- Cook the pasta according to package instructions, be sure to salt the pasta water well. While the pasta cooks season the chicken with the dried spices. Grill, pan fry, or bake the chicken until it reaches 165° F. Let the chicken rest for at least 5-10 minutes before dicing it.
- Once the pasta is cooked rinse and drain it under cold water. Let it continue to drain while you prep all of the vegetables and remaining ingredients for the pasta salad.
- In a jar or glass measuring cup, combine all of the ingredients for the red wine vinaigrette. Shake or whisk until well combined. Taste for seasoning.
- Add the pasta, diced chicken, and all of the vegetables, olives, feta, and parsley to a large serving bowl. Pour on half of the vinaigrette to start with and toss until coated. Add additional vinaigrette as needed. Taste the pasta salad for seasoning and add salt and pepper if needed.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 359Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 41mgSodium: 275mgCarbohydrates: 40gFiber: 4gSugar: 6gProtein: 20g
Nutritional information is an estimate. Please consult a registered dietician for the most accurate nutritional information.
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