Inspired by the flavors of a traditional Greek salad but with the addition of pasta and chicken, this Greek chicken pasta salad makes for a perfect summer meal or side dish. Pasta, chicken and vegetables are tossed with a simple Mediterranean vinaigrette and sprinkled with feta for a dish the whole family will love! Get my tips on cooking the pasta, customizations and more.
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If you're looking for a fresh spin on pasta salad, this Greek-inspired pasta salad might be just what you need. (And if it's not, this Cilantro Lime Pasta Salad probably is!).
A fresh, light and flavorful take on classic pasta salads, it is sure to be one that you'll make on repeat. You'll also love it because:
- Make-Ahead: Perfect for meal prep or potlucks, this salad can be prepared in advance, saving you time later.
- Full of Fresh Flavor: Packed with vibrant Mediterranean flavors from ingredients like cucumber, tomatoes, olives and feta cheese, every bite is bursting with freshness.
- Wholesome Ingredients: Featuring chicken, colorful veggies, and brown rice pasta (or your pasta of choice), this salad is satisfying and gluten-free friendly (if using brown rice pasta).
- Vinaigrette-Based: Instead of heavy mayo, this salad is dressed with a light and tangy vinaigrette, keeping it refreshing for warmer weather.
The Ingredients
- Brown Rice Pasta- I use brown rice pasta but wheat pasta works as well. Choose a small bite sized shape such as rotini or penne.
- Chicken Breasts- You can use boneless, skinless chicken thighs instead or if you have leftover cooked and diced or shredded chicken (such as rotisserie), that will work as well (you need about 3 cups cooked).
- Tomatoes- I used prefer to use cherry or grape tomatoes but you can use a diced larger tomato instead. They tend to be more juicy though.
- Green Bell Pepper- Green bell peppers are most typical in an authentic Greek salad but you can use any color of bell pepper that you would like.
- Cucumber- English or Persion work well. Be sure to cut the cucumber into small pieces so that you get a bit in every bite.
- Red Onion- If you find red onion too strong, you can omit it or replace it with chopped green onions.
- TIP: To reduce the bite (and onion breath), soak your sliced red onion in warm water for 10 minutes. Then drain and add to the salad.
- Olives- Classic in a Greek salad. Use pitted for this recipe or if you aren't a fan, you can leave them out.
- Feta- For best flavor and texture, use feta that is packaged in brine and crumble it yourself.
- Mediterranean Vinaigrette- A blend of simple ingredients including high quality extra virgin olive oil, red wine vinegar, oregano, garlic, salt and pepper, this dressing is so flavorful and brings everything together.
The Method
1. Cook chicken. Cook the chicken breasts using your preferred method then dice or shred. I like to season with a bit of salt, pepper, oregano and garlic powder before cooking for extra flavor.
2. Mix dressing. Whisk together the ingredients for the Mediterranean salad dressing.
3. Prepare pasta. Bring generously salted water to a boil and add the pasta. Cook as per the package directions but for 2-3 minutes longer than it says for al dente. See this post for tips on exactly how to prepare pasta for pasta salad.
Drain the pasta, toss with about 1 tablespoon of olive oil and spread out onto a baking sheet for 5 minutes to cool slightly.
Add the pasta to a large mixing bowl and mix with 2-3 tablespoons of dressing.
4. Prep Veggies. While the partially dressed pasta finishes cooling, slice the tomatoes, cucumber, bell pepper and red onions.
Place the red onions in warm water to soak for 10 minutes in order to reduce their bite.
5. Mix. Add the vegetables, crumbled feta, chicken, and ¼ cup of dressing to the bowl with the pasta and toss to combine. *I recommend reserving about 1-2 tablespoons of the dressing to add just before serving.
6. Enjoy! You can serve immediately or refrigerate for a few hours. Before serving, toss with the reserved dressing, top with the extra crumbled feta, garnish with fresh herbs (such as parsley or dill, if desired) and serve.
Leftovers and Storage
Make Ahead: Up to one day in advance, you can:
- Cook the chicken and store in the refrigerator.
- Chop the vegetables and store in the refrigerator.
- Assemble the full salad and store in an airtight container in the refrigerator. Allow to come to room temperature for 20-30 minutes before serving.
To Store: Leftover Greek pasta salad with chicken can be stored in the refrigerator for up to 4 days in an airtight container. This recipe is not freezer friendly.
Make it Your Own
- Add Chickpeas- You can include a can of chickpeas for extra texture plus fiber and protein.
- Make it Vegetarian- Swap out the chicken for an extra can of chickpeas or white beans.
- Include More Veggies and Herbs- If you'd like to add more to the salad, you could try including:
- Additional bell peppers (or try adding roasted red peppers)
- Artichoke hearts (drained and chopped)
- Arugula
- Flat Leaf Parsley (chopped)
Serving Ideas
- Picnics and Potlucks: Served cold and make ahead friendly, this is perfect for taking along on a picnic or contributing to a potluck.
- Summer BBQ Side: Pasta salad is the perfect side dish for backyard cookouts and summer barbecues. Feel free to omit the chicken and try it alongside burgers, grilled chicken, pulled pork and more.
- Meal Prep: Portion this salad into individual containers for quick lunches or dinners throughout the week.
- With Sandwiches: Serve it as a hearty side to a grilled cheese.
- Or check out this list of What to Eat with Pasta Salad (36 Ideas!) for more options.
Choose a bite sized pasta with lots of nooks and crannies to hold dressing such as fusilli, rotini, cavatappi (spirals), conchiglie (shells) or penne.
Tips for The Best Pasta Salad
- Don't Serve Directly from Fridge: The pasta will be hard if you serve this straight out of the fridge. Set it out about 15-30 minutes before serving to let it warm up just a bit.
- Choose Right Pasta Shape: Opt for bite sized and sturdy shapes like fusilli, spirals or penne.
- Cook Pasta Correctly: Salt the water generously and cook for 2-3 minutes past al dente (but not to mushy) for best flavor and texture.
- Dress Salad Three Times: Dress the warm pasta, dress when adding the remaining ingredients and then dress just before serving for best flavor and to avoid a dry salad.
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And if you liked this recipe...
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Recipe Card
Greek Chicken Pasta Salad
Ingredients
- 1 lb chicken
- 12 oz brown rice spirals pasta (or small shape pasta of choice), uncooked
- 4 medium tomatoes sliced into small wedges, about 2 cups
- 1 English cucumber diced, about 2 cups
- 1 large green bell pepper diced
- ¼ cup red onion sliced
- ¼ cup olives
- 3 oz feta cheese crumbled, about ¾ cup
Mediterranean Dressing
- ¼ cup extra virgin olive oil good quality
- 2 tablespoon red wine vinegar
- 1 and ½ teaspoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon fine sea salt
- ½ teaspoon ground pepper
Instructions
- Prepare chicken breasts by cooking as per your preferred method and then dice or shred. I like to season them with ¼ teaspoon each salt, pepper, garlic powder and oregano before cooking for extra flavor.
- In a small bowl, whisk together the ingredients for the dressing.
- Bring generously salted water to a boil and add the pasta. Cook as per the package directions for 2-3 minutes longer than it says for al dente.Drain pasta, toss with a bit of olive oil (about 1 tablespoon) and spread out onto a baking sheet for 5 minutes to cool slightly. Add the pasta to a large mixing bowl and mix with 2 tablespoons cup of the dressing.
- While the partially dressed pasta finishes cooling, cut the vegetables. Place the red onion in warm water for 10 minutes to help remove some of the bite (drain before adding to the salad).
- Add the vegetables, chicken, feta and ¼ cup of dressing to the bowl with the pasta and toss to combine. *I like to reserve about 2 tablespoons of the dressing to add just before serving.
- Chill or serve immediately. Before serving, allow to sit at room temperature for 15-30 minutes (if it was refrigerated). Then toss with the reserved dressing, sprinkle with additional feta cheese or herbs and serve.
annette c marchbanks says
Delicious pasta salad. In the time it took to cook the pasta, I chopped the vegetables. But its the combination of the dressing with the olives and feta that takes pasta salad to a new level.
I actually grilled my chicken outside ( i had some of your cajun spice leftover from when i made your cajun salmon) and used that. I know it does't really go, but it was so good! I just sliced the chicken and served the pasta salad on the side.
I really enjoyed this and can see using the dressing for other applications. And I very much appreciate that you actually give a measurement for the salt and the pepper and don't just say "to taste".
I mixed the leftover chicken with the pasta salad and now we have lunch ready for tomorrow!
Janessa says
I'm so glad that you liked this recipe, Annette! Thank you for your kind review.