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Greek Chicken Pasta Salad: A Healthy and Delicious Crowd-Pleaser

A vibrant bowl of Greek Chicken Pasta Salad with grilled chicken and feta.
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A fresh and flavorful Greek Chicken Pasta Salad with juicy marinated chicken, crisp vegetables, feta cheese, and a tangy homemade Greek dressing.

Ingredients

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For the Greek Chicken

  • 2 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Pasta Salad

  • 8 ounces rotini or penne pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red bell pepper, diced
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup kalamata olives, halved
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley, chopped

For the Greek Dressing

  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

1. In a bowl, whisk together olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Add the chicken and marinate for 15–30 minutes.

2. Heat a grill pan or skillet over medium-high heat and cook the chicken for about 4–5 minutes per side until the internal temperature reaches 165°F (75°C). Let rest for 5 minutes, then slice into strips.

3. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and rinse with cold water to cool.

4. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, Dijon mustard, salt, and black pepper to make the dressing.

5. In a large bowl, combine cooked pasta, cherry tomatoes, cucumber, bell pepper, red onion, olives, and feta cheese.

6. Add the sliced chicken and drizzle the dressing over the salad.

7. Toss everything gently until evenly coated.

8. Garnish with fresh parsley and serve immediately, or chill for about 30 minutes before serving.

Notes

Chilling the salad for about 30 minutes allows the flavors to blend beautifully.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Add extra olive oil or dressing before serving if the pasta salad becomes slightly dry.

Nutrition

Find it online: https://paulakitchen.com/greek-chicken-pasta-salad/