Greek Chicken Pasta Salad Recipe

If you’re after a bright, zesty, and ultra-satisfying meal that practically screams “summer,” look no further than this Greek Chicken Pasta Salad! Loaded with tender grilled chicken, briny feta, crunchy veggies, and a homemade Greek-inspired vinaigrette, this salad is as perfect for a family dinner as it is for meal prepping your weekday lunches.

Ingredients You’ll Need

There’s something magical about how these simple, Mediterranean-inspired ingredients come together in this Greek Chicken Pasta Salad. Each one adds a punch of flavor, eye-catching color, or irresistible crunch, making this salad anything but ordinary!

• Boneless, skinless chicken breasts: The juicy, lean protein centerpiece—brush with olive oil and season for that perfect grilled flavor.
• Olive oil: Gives both the chicken and the dressing a rich, fruity undertone—choose a good extra virgin olive oil for the most authentic taste.
• Farfalle pasta: Those cute bowties soak up the tangy vinaigrette and hold all the delicious bits of feta and veggies in every bite.
• Cherry tomatoes: Sweet and juicy, their pop of red brings a vibrant freshness to every bowl.
• Cucumber: Crisp and cooling, sliced or diced, cucumber brings that signature crunch.
• Red onion: Just a little adds savory depth, color, and crunch for balance.
• Pepperoncini: Thinly sliced, these tangy peppers add a fun, tangy bite and just a touch of heat.
• Kalamata olives: Their briny, salty punch is classic for any Greek-inspired recipe.
• Feta cheese: Crumbled on top, it brings creamy, salty richness and unmistakable Mediterranean flavor.
• Red wine vinegar, lemon juice, Dijon mustard, dried oregano, salt, black pepper: All the ingredients for a zesty, flavor-packed homemade vinaigrette that brings the whole salad together.

Variations

The best part about Greek Chicken Pasta Salad? It’s incredibly customizable! You can easily tailor it to your dietary preferences, what’s in your fridge, or the mood you’re in—so let’s get creative.

• Vegetarian Swap: Skip the chicken and add extra chickpeas for plant-based protein and earthy flavor.
• Different Protein: Toss in grilled shrimp, tofu, or even rotisserie chicken for a quick twist on the classic.
• Low-Carb: Use spiralized zucchini or chickpea pasta instead of traditional farfalle to make a lighter version.
• Add-Ins Galore: Toss in sun-dried tomatoes, fresh spinach, artichoke hearts, or roasted red peppers for your own signature spin.

How to Make Greek Chicken Pasta Salad

Step 1: Grill the Chicken

Start by brushing those boneless, skinless chicken breasts with olive oil and a good sprinkle of salt and pepper on both sides. Preheat your grill (or a grill pan) to medium heat, then grill the chicken for about 10 minutes on each side, until you’ve got a gorgeous golden crust and an internal temp of 165°F. Let the chicken rest for a few minutes before chopping it into hearty bite-sized pieces—this locks in the juiciness.

Step 2: Cook and Cool the Pasta

While the chicken grills, bring a generously salted pot of water to a boil and cook your farfalle pasta until al dente (not mushy!). Drain the pasta and rinse it under cool water—this stops the cooking process and keeps your salad nice and refreshing.

Step 3: Make the Zesty Greek Dressing

In a small bowl or jar, whisk together olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, dried oregano, salt, and black pepper. Keep whisking until everything blends into a smooth, glossy vinaigrette—it should smell absolutely amazing.

Step 4: Prep All the Veggies

Chop the cherry tomatoes in halves, dice up the cucumber, finely slice the red onion and pepperoncini, halve the Kalamata olives, and crumble the feta. Having everything ready at arm’s reach makes assembling the salad a total breeze!

Step 5: Toss and Chill

In your largest salad bowl, combine the cooled pasta, grilled chicken pieces, all those chopped veggies, olives, and feta. Drizzle the dressing over the top and toss until everything is gloriously coated. For best flavor, cover and chill the salad in the fridge for about an hour before serving—this lets all those Greek flavors mingle beautifully.

How to Serve Greek Chicken Pasta Salad

Garnishes

Add a pretty sprinkle of fresh chopped parsley or dill over the top just before serving, and maybe a little extra crumbled feta if you like things extra creamy. A final drizzle of olive oil or a crack of black pepper makes your Greek Chicken Pasta Salad look and taste absolutely irresistible!

Side Dishes

This salad is a star all on its own, but it pairs beautifully with warm pita bread, hummus, or a simple bowl of lemony lentil soup. It’s also perfect alongside grilled veggies or fresh fruit for a light, bistro-style meal.

Creative Ways to Present

Serve your Greek Chicken Pasta Salad in a big, rustic bowl for family-style dining, use individual mason jars for picnic-ready lunches, or spoon it into lettuce cups for fun, hand-held appetizers at your next party!

Make Ahead and Storage

Storing Leftovers

Store any leftover Greek Chicken Pasta Salad in an airtight container in the fridge for up to 3–4 days. The flavors get even better as everything mingles, making this a fantastic dish to enjoy all week long.

Freezing

This salad isn’t the best candidate for freezing—the veggies and pasta tend to lose their crunch after thawing. For best results, enjoy it fresh or within a few days from the fridge.

Reheating

No need to reheat—Greek Chicken Pasta Salad is best enjoyed chilled or at room temperature. If you prefer it slightly warmed, just let it sit out for 10–15 minutes before serving or give it a super quick zap in the microwave (without the feta).

FAQs

Final Thoughts

There’s a reason Greek Chicken Pasta Salad is a summertime staple at my house—it’s fresh, beautiful, and packed with so much flavor in every bite! Whether you’re serving it at a family cookout or treating yourself at lunchtime, I hope you love it as much as I do. Don’t be surprised if you find yourself coming back for seconds!

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