Greek Chicken Pasta Salad Recipe

Bring a burst of Mediterranean sunshine to your kitchen with this Greek Chicken Pasta Salad! Packed with juicy marinated chicken, crisp veggies, tangy feta, and a zippy homemade dressing, this salad is hearty enough for lunch yet light and refreshing for an easy weeknight dinner.

Ingredients You’ll Need

The magic of this Greek Chicken Pasta Salad is in its simple, wholesome ingredients! Each plays an essential part—adding crunch, color, or that pop of classic Mediterranean flavor you’ll love in every forkful.

• Lemon: Both the zest and juice brighten the dressing and marinade, infusing every element with irresistible freshness.
• Garlic: Divided between the marinade and chicken, garlic supplies a warm, savory base.
• Olive Oil: For that rich, silky Mediterranean touch and a foundation for your vibrant dressing.
• Dried Oregano: This essential Greek herb brings familiar, aromatic depth that ties everything together.
• Salt & Freshly Cracked Pepper: They help the other flavors sing—don’t skip them!
• Boneless, Skinless Chicken Thighs: Juicy, tender, and especially flavorful after a lemony marinade; you can also use chicken breast if you prefer.
• Pasta: Any shape works—rotini, penne, or fusilli are great choices that grab onto the dressing.
• Cucumber: Adds cooling crunch and extra juiciness, perfect with the tangy dressing.
• Bell Pepper: Choose any color—red, yellow, or orange for sweetness, or green if you like a subtle bite.
• Kalamata Olives: Salty, briny, and so quintessentially “Greek”—a little goes a long way toward authentic flavor.
• Grape Tomatoes: Sweet, juicy pops in every bite; Roma or regular tomatoes are delicious swaps if that’s what you have.
• Fresh Parsley: Chopped and tossed in for color and a fresh, herbal finish.
• Feta Cheese: Crumbled over the top, this briny, tangy cheese is the ultimate salad finisher.

Variations

One of my favorite things about Greek Chicken Pasta Salad is just how flexible it can be! Don’t be afraid to mix things up based on what’s in your fridge or to suit different dietary needs—the possibilities are endless.

• Vegetarian Version: Skip the chicken and toss in canned chickpeas or white beans for a plant-based protein boost and extra heartiness.
• Go Gluten-Free: Use your favorite gluten-free pasta to make this recipe completely wheat-free with the same delicious flavors.
• Add More Veggies: Blanched green beans, artichoke hearts, or baby spinach add extra color and nutrition without overpowering the Mediterranean flavors.
• Dairy-Free Option: Omit the feta or replace it with a dairy-free alternative—there are many delicious plant-based options on the market!

How to Make Greek Chicken Pasta Salad

Step 1: Zest and Juice the Lemon

Start by zesting your lemon, using a microplane or fine grater. The zest brings unbeatable brightness to the dish! Next, juice the lemon until you have at least 1/4 cup. Set both aside—you’ll use the zest for garnish later and the juice for your delicious, homemade dressing.

Step 2: Whisk the Marinade & Dressing

In a small bowl, combine 1/4 cup of lemon juice, olive oil, minced garlic (from two cloves), oregano, salt, pepper, and a bit of lemon zest. Whisk until everything is well blended and aromatic. This will serve as both your marinade and salad dressing for streamlined flavor.

Step 3: Marinate the Chicken

Place the chicken thighs in a zip-top bag, adding half of the marinade (reserve the rest for the salad). Mince the remaining garlic clove and toss it in with the chicken. Squeeze out the air, seal, and massage to coat the meat evenly. Let the chicken marinate in the fridge for at least 30 minutes (longer if you have time for extra flavor).

Step 4: Cook the Pasta

While the chicken soaks up all that tangy marinade, cook your pasta according to package directions. Drain well and set aside to cool—tossing pasta with just a tiny drizzle of olive oil can help prevent sticking as it cools.

Step 5: Sear the Chicken

Heat a skillet over medium heat. Add your marinated chicken thighs, letting them cook undisturbed for about 5 minutes per side or until gorgeously browned and cooked through. Let the chicken rest for a few minutes before chopping it into bite-sized pieces—the juices will redistribute for maximum tenderness.

Step 6: Prep the Veggies

While the chicken cooks and rests, chop the cucumber and bell pepper into bite-sized pieces. Halve the olives and grape tomatoes (or dice larger tomatoes). Roughly chop the parsley. These colorful veggies add crunch and brightness to your Greek Chicken Pasta Salad!

Step 7: Assemble the Salad

Grab a large bowl and combine the cooled pasta with cucumber, bell pepper, tomatoes, olives, parsley, and chopped chicken. Crumble feta on top and sprinkle with reserved lemon zest. Pour over the remaining dressing and toss everything until evenly coated. Serve right away or chill for later—the flavors only improve as they mingle!

How to Serve Greek Chicken Pasta Salad

Garnishes

Just before serving, a little extra crumbled feta or a sprinkling of fresh parsley makes your Greek Chicken Pasta Salad look every bit as good as it tastes. Add another pinch of lemon zest or a drizzle of olive oil for extra color and shine—these small touches always impress guests!

Side Dishes

This salad is truly filling on its own, but it loves company! Pair with warm pita bread, a simple Greek yogurt tzatziki, or even a bowl of soup like classic chicken avgolemono for a full Mediterranean-inspired feast.

Creative Ways to Present

For picnics or parties, try serving Greek Chicken Pasta Salad in individual cups or small jars—so cute and portable! Or pile it onto a deep platter, ringed with extra veggies and lemon wedges for irresistible help-yourself energy. Sometimes, I’ll even stuff it into halved bell peppers or lettuce cups for a fun twist.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (lucky you!), simply store them in an airtight container in the fridge. Greek Chicken Pasta Salad stays fresh for up to 3-4 days—if anything, the flavors get even better as they mingle!

Freezing

Freezing is not recommended, as the cucumber, tomatoes, and feta can become watery or mushy once thawed. For best results, enjoy your salad fresh from the fridge.

Reheating

This salad is meant to be enjoyed chilled or at room temperature, so there’s no need to reheat. If you’d like a warm option, gently bring the chicken and pasta to room temp before assembling or microwave them very briefly before mixing with the veggies and dressing.

FAQs

Final Thoughts

There’s something so satisfying about a big, bright bowl of Greek Chicken Pasta Salad—it’s fresh, filling, and always a hit when shared with friends or packed for lunch. Give this recipe a whirl and let it transport you right to the sun-drenched Greek isles, one forkful at a time! Bon appétit, friends!

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