Print

Greek Chicken Pasta Salad

Greek chicken pasta salad with feta cheese, Kalamata olives, cucumber, and cherry tomatoes in a large white bowl
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A fresh and flavorful Greek Chicken Pasta Salad loaded with tender chicken, al dente pasta, feta cheese, Kalamata olives, and crisp vegetables tossed in a bright lemon-herb dressing. Perfect for meal prep, picnics, and summer gatherings.

Ingredients

Scale
  • 8 ounces rotini or penne pasta
  • 2 cups cooked chicken, diced
  • 1 cup cucumber, diced and seeded
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh dill, chopped
  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons lemon juice, freshly squeezed
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente, about 8 to 10 minutes. Drain and rinse with cold water. Set aside to cool completely.
  2. Dice the chicken, seed and dice the cucumber, and thinly slice the red onion. Halve cherry tomatoes and olives. Chop fresh parsley and dill.
  3. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, oregano, Dijon mustard, salt, and pepper until fully combined. Taste and adjust seasoning.
  4. In a large mixing bowl, combine cooled pasta, chicken, cucumber, cherry tomatoes, olives, red onion, parsley, and dill. Pour dressing over and toss gently to coat all ingredients evenly.
  5. Cover tightly and refrigerate for at least 1 hour to allow flavors to fully meld together.
  6. Just before serving, add crumbled feta cheese and toss gently one final time. Serve chilled or at room temperature garnished with extra fresh herbs if desired.

Notes

  • Use rotisserie chicken for a quicker prep time.
  • Seed the cucumber before dicing to prevent excess moisture in the salad.
  • Add feta cheese just before serving to keep the texture crumbly and fresh rather than soft.
  • If the salad seems dry after chilling, drizzle with a little extra olive oil and lemon juice before serving.
  • The salad tastes even better the next day as the flavors deepen overnight in the fridge.

Nutrition

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