Why You’ll Love This Greek Chicken Pasta Salad
- It’s a Complete Meal in One Bowl. You’ve got your lean protein from the chicken, your complex carbs from the pasta, and a generous serving of fresh vegetables. It’s incredibly balanced and satisfying, meaning you don’t need to fuss with any sides unless you really want to.
- The Flavours Are Incredibly Bright and Fresh. Unlike heavy, mayo-based pasta salads, this one relies on a lively lemon and olive oil vinaigrette. It’s zesty, herby, and garlicky, cutting through the richness of the feta and olives perfectly. Every bite feels clean and vibrant.
- It’s a Make-Ahead Dream. This salad actually gets better as it sits! The pasta soaks up the dressing, the flavours meld together beautifully, and the chicken stays wonderfully tender. It’s the ultimate prep-ahead lunch or dinner solution for a busy week.
- Endlessly Customizable. Not a fan of cucumbers? Swap in some roasted red peppers. Want to make it vegetarian? Just skip the chicken and add some chickpeas. This recipe is a fantastic template that you can adapt based on what you have in your fridge.
Ingredients & Tools
- For the Chicken & Marinade:
- 2 boneless, skinless chicken breasts (about 1 lb or 450 g)
- 3 tbsp extra virgin olive oil
- Juice of 1 large lemon
- 2 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp each salt and black pepper
- For the Dressing:
- ⅓ cup extra virgin olive oil
- Juice of 2 lemons (about ¼ cup)
- 1 tbsp red wine vinegar
- 2 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp Dijon mustard
- Salt and pepper to taste
- For the Salad:
- 8 oz (about 225 g) short pasta like fusilli, penne, or farfalle
- 1 English cucumber, diced
- 2 cups cherry or grape tomatoes, halved
- 1 red onion, thinly sliced
- 1 cup Kalamata olives, pitted and halved
- 1 cup crumbled feta cheese
- ¼ cup chopped fresh parsley
Tools: A large pot for boiling pasta, a large skillet or grill pan for the chicken, a small bowl for the dressing, a large mixing bowl, and measuring spoons/cups.
The quality of your ingredients really shines here, so don’t skimp! A good, fruity extra virgin olive oil and fresh, juicy lemons will make all the difference in your dressing. And that block of feta you crumble yourself? It’s infinitely better than the pre-crumbled stuff—trust me on this.
Serves: 4-6 | Prep Time: 25 minutes | Cook Time: 20 minutes | Total Time: 45 minutes (plus optional marinating time)
Before You Start: Tips & Ingredient Notes
- Pasta Shape Matters. Choose a short, sturdy shape with plenty of nooks and crannies. Fusilli, rotini, or farfalle are perfect because they grab onto the dressing and all the little veggie bits beautifully. Avoid long, smooth pasta like spaghetti.
- Don’t Overcook Your Pasta! This is crucial. You want to cook the pasta to al dente—it should still have a slight bite to it. Mushy pasta will become a sad, soggy mess once it’s mixed with the dressing. Remember, it will soften a little more as it sits.
- Marinating is Optional but Recommended. If you have an extra 30 minutes, marinating the chicken adds a lovely depth of flavour. But if you’re in a rush, just seasoning it well before cooking will still give you a delicious result. No stress!
- Dice Your Veggies Uniformly. Try to cut your cucumber, tomatoes, and onion into similar-sized pieces. This isn’t just for looks—it ensures you get a little bit of everything in every single forkful.
- Let Your Ingredients Cool. Before you mix everything together, make sure your cooked pasta and chicken have cooled down to at least room temperature. Tossing warm ingredients with the fresh veggies can make them wilt and release water, watering down your gorgeous dressing.
How to Make Greek Chicken Pasta Salad
Step 1: Marinate and Cook the Chicken. In a small bowl, whisk together the 3 tablespoons of olive oil, juice of one lemon, minced garlic, oregano, salt, and pepper. Place the chicken breasts in a shallow dish or zip-top bag and pour the marinade over them, turning to coat. Let them marinate for at least 15-20 minutes at room temperature (or up to 4 hours in the fridge). When ready to cook, heat a skillet or grill pan over medium-high heat. Cook the chicken for 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Transfer to a cutting board and let it rest for at least 5-10 minutes before slicing or cubing it.
Step 2: Cook the Pasta. While the chicken is cooking or resting, bring a large pot of well-salted water to a rolling boil. Add your pasta and cook according to package directions until al dente. The trick is to taste it a minute or two before the suggested time is up. Once cooked, drain the pasta thoroughly in a colander but do not rinse it—you want that starchy surface to help the dressing cling on. Let it cool down in the colander, giving it an occasional stir to release steam.
Step 3: Make the Zesty Dressing. This is where the magic happens. In a small bowl or a jar with a tight-fitting lid, combine the ⅓ cup olive oil, juice of two lemons, red wine vinegar, minced garlic, oregano, and Dijon mustard. Add a good pinch of salt and a few grinds of black pepper. Whisk vigorously or shake the jar until the dressing is well combined and slightly emulsified. Give it a taste—it should be bright and tangy. Adjust the seasoning if needed. You’ll notice the Dijon helps to bind the oil and lemon juice together.
Step 4: Combine the Salad. In your largest mixing bowl, combine the cooled pasta, diced cucumber, halved tomatoes, sliced red onion, Kalamata olives, and most of the crumbled feta and chopped parsley (reserve a little for garnish). Add the cubed or sliced chicken. Now, pour about two-thirds of the dressing over the salad. Using a large spoon or spatula, gently toss everything together until it’s evenly coated. Be gentle so you don’t break up the tomatoes or chicken too much.
Step 5: The Final Touches. Let the salad sit for about 10 minutes. This allows the pasta to start absorbing the flavours. After it sits, give it another gentle toss and taste it. This is your chance to add the remaining dressing if you think it needs it—sometimes the pasta soaks up a lot! Finally, transfer the salad to a serving platter or bowl and top with the reserved feta and parsley for a fresh, colourful finish.
Serving Suggestions
Complementary Dishes
- Grilled Garlic Bread — There’s nothing better than a crispy, buttery slice of bread to scoop up any extra dressing and little bits of feta left in the bowl. It adds a wonderful warm, toasty element.
- Simple Grilled Vegetables — If you already have the grill fired up for the chicken, throw on some zucchini, bell peppers, or asparagus. They add a lovely smoky char that complements the fresh flavours of the salad.
- A Light Lentil Soup — For a cooler evening, serving a small cup of a simple, brothy lentil soup beforehand makes the meal feel extra special and cozy, while still keeping things healthy.
Drinks
- A Crisp Greek White Wine — A glass of Assyrtiko or Sauvignon Blanc is a classic pairing. Its bright acidity and citrus notes mirror the lemony dressing perfectly, cleansing the palate between bites.
- Sparkling Water with Lemon — For a non-alcoholic option, nothing beats ice-cold sparkling water with a big squeeze of fresh lemon. It’s refreshing and enhances the zesty flavours without overpowering them.
- Iced Herbal Tea — Brew a pot of mint or lemon verbena tea, let it cool completely, and serve it over ice. It’s incredibly soothing and feels like a spa day in a glass alongside this vibrant salad.
Something Sweet
- Fresh Fruit with Honey and Yogurt — Keep the Greek theme going with a simple dessert of sliced peaches, figs, or berries drizzled with a little honey and a dollop of thick Greek yogurt. It’s light, fresh, and the perfect ending.
- Baklava — If you’re feeling indulgent, a small piece of baklava with its flaky layers, nuts, and sweet syrup is a truly decadent and authentic way to finish the meal. A little goes a long way!
- Lemon Sorbet — This is the ultimate palate cleanser. A scoop of tangy, sharp lemon sorbet is incredibly refreshing and feels like a bright, clean finish after the savoury, herby salad.
Top Mistakes to Avoid
- Mistake: Rinsing the cooked pasta. This washes away the starch that helps the dressing cling to every noodle. Your salad will be bland and the dressing will pool at the bottom of the bowl. Just drain it well and let it cool.
- Mistake: Adding warm ingredients to the salad. I’ve messed this up before too… the heat from the pasta and chicken will wilt your crisp cucumbers and parsley, and can even start to “cook” the tomatoes, making everything soggy. Patience is key—let everything cool.
- Mistake: Not seasoning the pasta water. Your pasta water should taste like the sea! This is your one and only chance to season the pasta from the inside out. It makes a huge difference in the final flavour of the dish.
- Mistake: Dressing the salad too far in advance. While it’s great to make ahead, if you add the dressing more than a few hours before serving, the pasta can become a bit too soft. For best texture, dress it a couple of hours before you plan to eat.
Expert Tips
- Tip: Toast your dried oregano. Before adding it to your marinade or dressing, warm the dried oregano in a dry skillet for 30-60 seconds over low heat until fragrant. This simple trick wakes up the oils and gives it a much deeper, more complex flavour.
- Tip: Use the pasta water. Before you drain your pasta, scoop out about a ¼ cup of the starchy cooking water. If your salad seems a little dry when you toss it, add a tablespoon or two of this water. It will loosen the dressing and help it coat everything beautifully.
- Tip: Massage your red onions. If you find raw red onion a bit too sharp, place the sliced onions in a small bowl and sprinkle with a pinch of salt and a squeeze of lemon juice. Let them sit for 5-10 minutes. This quick-pickling process tames their bite and makes them even more delicious.
- Tip: Build layers of flavour. Don’t just dump everything in at once. Start by tossing the cooled pasta with about half of the dressing in the big bowl. Let it sit for a few minutes to absorb the flavour. Then add the veggies, chicken, and the rest of the dressing. This ensures every component is perfectly seasoned.
FAQs
Can I make this Greek Chicken Pasta Salad ahead of time?
Absolutely, and it’s highly recommended! You can prepare all the components up to 2 days in advance. Store the cooked chicken, cooled pasta, chopped veggies, and dressing separately in airtight containers in the fridge. About 1-2 hours before serving, combine everything. This method gives the flavours time to meld while keeping the textures perfect. If the pasta seems a bit dry after refrigeration, just drizzle with a little extra olive oil or a splash of the reserved pasta water when tossing.
What’s the best way to store leftovers?
Leftovers will keep well in an airtight container in the refrigerator for up to 3 days. The flavours will continue to develop, so it’s still delicious! The vegetables might soften a little, but it’s still perfectly edible. I don’t recommend freezing this salad, as the texture of the pasta and vegetables will become very mushy upon thawing.
Can I make this recipe vegetarian?
Of course! Simply omit the chicken. To keep it hearty and protein-packed, I’d recommend adding a can of chickpeas (rinsed and drained) or some canned artichoke hearts (quartered). You could also add grilled halloumi cheese for a salty, chewy element that’s fantastic. The dressing and the rest of the salad components are already vegetarian-friendly.
My salad seems dry after being in the fridge. What should I do?
This is common as the pasta absorbs the dressing. The easy fix is to have a little extra dressing on hand, or simply whisk together a tablespoon each of olive oil and lemon juice with a pinch of salt and oregano. Drizzle this over the salad and toss it well just before serving. It will perk right up!
What can I use instead of feta cheese?
If you’re not a fan of feta’s tangy saltiness, you could try crumbled goat cheese (which is milder and creamier) or even fresh mozzarella pearls (bocconcini). For a dairy-free option, a sprinkle of nutritional yeast can add a cheesy flavour, or you could use a vegan feta alternative. The olives will still provide that essential salty punch.
Greek Chicken Pasta Salad
My vibrant Greek Chicken Pasta Salad recipe! Tender herb-marinated chicken, crisp veggies, briny olives & feta, all tossed in a zesty lemon-oregano vinaigrette. A complete, make-ahead meal that's bursting with Mediterranean flavor.
Ingredients
Ingredients
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2 boneless, skinless chicken breasts (about 1 lb or 450 g)
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3 tbsp extra virgin olive oil (for marinade)
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1 lemon (juice of, large, for marinade)
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2 cloves garlic (minced, for marinade)
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1 tsp dried oregano (for marinade)
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½ tsp salt and black pepper (each, for marinade)
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⅓ cup extra virgin olive oil (for dressing)
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2 lemons (juice of, about ¼ cup, for dressing)
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1 tbsp red wine vinegar (for dressing)
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2 cloves garlic (minced, for dressing)
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1 tsp dried oregano (for dressing)
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½ tsp Dijon mustard (for dressing)
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Salt and pepper (to taste, for dressing)
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8 oz short pasta (like fusilli, penne, or farfalle, about 225 g)
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1 English cucumber (diced)
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2 cups cherry or grape tomatoes (halved)
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1 red onion (thinly sliced)
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1 cup Kalamata olives (pitted and halved)
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1 cup crumbled feta cheese
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¼ cup chopped fresh parsley
Instructions
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Marinate and Cook the Chicken. In a small bowl, whisk together the 3 tablespoons of olive oil, juice of one lemon, minced garlic, oregano, salt, and pepper. Place the chicken breasts in a shallow dish or zip-top bag and pour the marinade over them, turning to coat. Let them marinate for at least 15-20 minutes at room temperature (or up to 4 hours in the fridge). When ready to cook, heat a skillet or grill pan over medium-high heat. Cook the chicken for 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Transfer to a cutting board and let it rest for at least 5-10 minutes before slicing or cubing it.01
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Cook the Pasta. While the chicken is cooking or resting, bring a large pot of well-salted water to a rolling boil. Add your pasta and cook according to package directions until al dente. The trick is to taste it a minute or two before the suggested time is up. Once cooked, drain the pasta thoroughly in a colander but do not rinse it—you want that starchy surface to help the dressing cling on. Let it cool down in the colander, giving it an occasional stir to release steam.02
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Make the Zesty Dressing. This is where the magic happens. In a small bowl or a jar with a tight-fitting lid, combine the ⅓ cup olive oil, juice of two lemons, red wine vinegar, minced garlic, oregano, and Dijon mustard. Add a good pinch of salt and a few grinds of black pepper. Whisk vigorously or shake the jar until the dressing is well combined and slightly emulsified. Give it a taste—it should be bright and tangy. Adjust the seasoning if needed. You'll notice the Dijon helps to bind the oil and lemon juice together.03
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Combine the Salad. In your largest mixing bowl, combine the cooled pasta, diced cucumber, halved tomatoes, sliced red onion, Kalamata olives, and most of the crumbled feta and chopped parsley (reserve a little for garnish). Add the cubed or sliced chicken. Now, pour about two-thirds of the dressing over the salad. Using a large spoon or spatula, gently toss everything together until it's evenly coated. Be gentle so you don't break up the tomatoes or chicken too much.04
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The Final Touches. Let the salad sit for about 10 minutes. This allows the pasta to start absorbing the flavours. After it sits, give it another gentle toss and taste it. This is your chance to add the remaining dressing if you think it needs it—sometimes the pasta soaks up a lot! Finally, transfer the salad to a serving platter or bowl and top with the reserved feta and parsley for a fresh, colourful finish.05
