Greek Chicken Pasta Salad Recipe

If you’re longing for sunshine-in-a-bowl, this Greek Chicken Pasta Salad is about to become your new go-to for lunches, potlucks, and easy weeknight dinners! Juicy, perfectly grilled chicken, crunchy veggies, salty olives, and creamy feta all come together with a zippy homemade lemon-oregano dressing, wrapped around perfectly cooked farfalle for the ultimate fresh, Mediterranean-inspired dish. It’s easy to prepare and easily adapts to what you have on hand—plus it’s even better the next day. This Greek Chicken Pasta Salad is hearty enough for a meal but makes a spectacular side, too. Trust me, you’ll want to make it again and again!

Ingredients You’ll Need

The ingredients for Greek Chicken Pasta Salad are straightforward but truly essential to nailing those unmistakable flavors. Each element brings its own special texture, taste, or burst of color, making this salad as exciting to look at as it is to eat.

• Boneless skinless chicken breasts: Grill for maximum flavor; use 2 if they’re large, or 3 smaller ones for a bit extra protein.
• Avocado oil: Use it for grilling the chicken, as it has a high smoke point and subtle flavor.
• Salt and pepper: These elevate every ingredient—season generously for best results.
• Farfalle pasta: The bow-tie shape holds onto the dressing and mix-ins perfectly; cook until just al dente for the best texture.
• Cherry tomatoes: Halved, they add tangy sweetness and gorgeous color pops.
• Cucumber: Diced or thinly sliced, cucumber gives crunch and coolness in every bite.
• Red onion: Dice it up for bold, zesty flavor and a pretty purple hue.
• Pepperoncini: Sliced thin, these bring a gentle, briny heat that makes the salad sing.
• Kalamata olives: Their signature saltiness and meaty bite are classic in any Greek-inspired dish.
• Feta cheese: Crumbled over the top, feta is creamy, tangy, and irresistible.
• Olive oil (for the dressing): The backbone of any good vinaigrette—use the best you can find.
• Lemon juice: Freshly squeezed, lemon adds brightness and balances the savory elements.
• Dijon mustard: It helps emulsify the dressing while layering in subtle complexity.
• Dried oregano: For that unmistakable Greek aroma—don’t skip this!
• Kosher salt: Enhances the dressing without overpowering the fresh flavors.
• Ground black pepper: Freshly ground is best for a bit of mellow heat in each forkful.

How to Make Greek Chicken Pasta Salad

Step 1: Prep and Grill the Chicken

Start by brushing your chicken breasts with avocado oil and showering them in salt and pepper, making sure each side is well-seasoned. Preheat your outdoor grill to medium heat (or grab your favorite grill pan for an indoor option). Grill the chicken for about 10 minutes per side, until it’s gorgeously charred and reaches 165°F internally. Set it aside and let it cool—this will make chopping much easier, and you won’t end up with dry bits in your salad.

Step 2: Cook the Pasta

While the chicken is grilling, bring a large pot of salted water to a boil and cook your farfalle pasta according to package directions, just until al dente. The pasta should be tender but not mushy so it holds up well when tossed with the rest of the salad. Once cooked, drain and rinse under cold water to halt the cooking and cool things down quickly.

Step 3: Mix Up the Greek Dressing

Whisk together the olive oil, fresh lemon juice, dijon mustard, dried oregano, kosher salt, and ground black pepper in a small bowl or jar. Mix well until the dressing looks creamy and slightly thickened. This garlicky, tangy magic pulls the entire salad together, so don’t skimp on the whisking!

Step 4: Chop and Combine the Veggies and Chicken

While your pasta and chicken cool, halve the cherry tomatoes, dice the cucumber and red onion, and slice both the pepperoncini and kalamata olives. Chop the now-cooled chicken into generous bite-sized chunks. The key here is to keep everything similar in size, for the perfect mix in every forkful.

Step 5: Assemble the Greek Chicken Pasta Salad

In a big mixing bowl, toss together the cooled pasta, chicken, all your chopped veggies, pepperoncini, and olives. Pour the dressing over the top and add the crumbled feta cheese. Toss everything until evenly coated and glossy. If you have the patience, pop the whole salad in the fridge for an hour—this lets all those Mediterranean flavors meld into something truly spectacular. Otherwise, dig in right away!

How to Serve Greek Chicken Pasta Salad

Garnishes

Finish your Greek Chicken Pasta Salad with an extra handful of crumbled feta, a sprinkle of chopped fresh parsley or dill, and maybe a few more sliced olives or tomatoes for color. A light dusting of cracked black pepper just before serving never hurts.

Side Dishes

While this salad really shines as a complete meal, it pairs beautifully with warm, crusty bread (think pita or ciabatta), a simple bowl of herby hummus, or a side of roasted potatoes. For an even lighter spread, offer some fresh fruit or a handful of crunchy breadsticks.

Creative Ways to Present

Pack the Greek Chicken Pasta Salad into mason jars for grab-and-go lunches, spoon it onto a leafy bed of baby greens for a vibrant dinner salad, or serve it in a hollowed-out bell pepper for an impressive picnic centerpiece. For parties, pile it high on a large platter; it’s as lovely as it is delicious!

Make Ahead and Storage

Storing Leftovers

Store any leftover Greek Chicken Pasta Salad in an airtight container in the fridge. It will stay fresh and flavorful for up to three days, and you’ll often find the flavors become even more pronounced after a night in the fridge. If it dries out, add a splash of olive oil or squeeze of lemon before serving.

Freezing

This salad isn’t ideal for freezing, as the pasta and fresh vegetables don’t always thaw with their original textures intact. However, you can freeze the grilled chicken on its own for future batches—just keep the other elements fresh for best results.

Reheating

If you prefer your Greek Chicken Pasta Salad warm (especially on a chilly day), simply pop a portion in the microwave for 20–30 seconds, just enough to take the chill off. Be cautious, as overheating can make the veggies mushy and the cheese melt away.

FAQs

Can I use rotisserie or leftover chicken instead of grilling fresh chicken?

Absolutely! This salad is fantastic for using up leftover grilled or rotisserie chicken. Just chop or shred it and toss it in as directed—no extra cooking required.

What other pasta shapes can I use if I don’t have farfalle?

Short pastas like penne, rotini, or even orecchiette work beautifully. The key is to choose a shape that catches all those delicious salad bits and dressing.

Is this Greek Chicken Pasta Salad gluten-free?

Not as written, but it’s easy to make gluten-free by swapping in your favorite gluten-free pasta. All the other ingredients are naturally gluten-free!

How can I make this salad vegetarian?

Simply omit the chicken, and consider adding canned chickpeas or more veggies for protein and substance. The core flavors remain wonderfully vibrant and Greek-inspired.

What if I don’t like olives or pepperoncini?

No problem! Skip them or substitute with ingredients you love. Artichoke hearts, roasted red peppers, or capers add their own twist to the Greek Chicken Pasta Salad.

Final Thoughts

There’s just something special about Greek Chicken Pasta Salad: bright, fresh, a little bit tangy, and endlessly satisfying. It’s a meal you can make ahead, enjoy all week, and feel great about sharing at any gathering. If you’ve never tried it before, let this be your invitation—your taste buds are in for a treat!

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