Responsive Menu
Add more content here...

Greek Chicken Pasta Salad » Simple and Healthy Recipe! ✅

Go to {margin-bottom: 20px} {display: inline-block; padding: 10px 10px 10px 0; colour: #333; font-size: 16px; text decoration: none! Important; -webkit-transition: color .5s; transition: color .5s} hover, focus {color : #666} .mv-create-jtr-link .mv-create-jtr- caret {right margin: 5px; padding-top: 6px; fill: #333} .mv-create-jtr-link: hover .mv – create-jtr-caret, .mv-create-jtr-link: focus .mv-create-jtr-caret {fill: #666} .mv -create-jtr-button-uppercase {text-transform: uppercase}

Greek Chicken Pasta Salad is loaded with seasoned rotisserie chicken, cucumbers, bell peppers, tomatoes, kalamata olives, and of course, lots of feta! Dress it with a red wine vinaigrette and serve as a main dish or side dish.

This recipe and photos have been updated since the original post on 09/19/2018

This Greek Chicken Pasta Salad is a delicious, light and fresh pasta salad perfect for serving on hot summer days. It’s also a recipe the whole family will enjoy, so be sure to save it for a quick and easy back-to-school dinner.

When it comes to pasta salads, I prefer ones that use a vinaigrette over a creamy mayonnaise-based dressing. They’re easier to take to barbecues and picnics and you don’t have to worry about them sitting out too long.

I also want a pasta salad loaded with vegetables and texture. And if I serve it as a main dish, there has to be some protein, either meat or something vegetable like beans. This Greek Pasta Salad checks all of those boxes.

Ingredients for Greek Chicken Pasta Salad

Pasta – Fusilli was my favorite pasta, but farfalle, penne, shells, corkscrew or orecchiette would be great alternatives.

Chicken – You can use chicken breast or chicken thighs. I like to grill chicken, but you can also fry it in a pan or bake it in the oven.

dried oregano, smoked paprika, garlic powder – Mix of spices for grilled chicken. Oregano is also used in vinaigrette.

Bell pepper, cherry tomatoes, cucumbers and red onion – the vegetables for the pasta salad. Feel free to add more or omit the ones you don’t like. I recommend using Persian cucumbers because they are crunchier and there is no need to peel or remove the seeds.

artichoke hearts – Canned or marinated artichoke hearts work. They add a nice bright tangy flavor to the salad.

olives – I love using kalamata or green olives like castelvetrano. They add a wonderful savory, salty flavor to the salad.

feta cheese – Buy a block of feta instead of pre-shredded for the best flavor and texture. A whole block tends to have a creamier texture because there are no added anti-caking agents.

Red wine vinegar, Dijon mustard, olive oil, honey – All of these are used in the vinaigrette. The honey adds a touch of sweetness, but if you prefer to leave it out, it will still taste great. This is the same vinaigrette I used in this Greek Barley Salad, but doubled in size.

flat leaf parsley – Adds a fresh, herbaceous flavor.

How to make pasta salad

Start by grilling the chicken or cooking it however you like. Let the chicken rest while the pasta cooks.

Cook the pasta taking care to add a lot of salt to the water. I like to cook pasta for cold pasta salads for a minute or two al dente because pasta tends to harden once refrigerated.

While the pasta is cooking, prepare the vegetables. In a glass measuring cup or pitcher, combine the vinegar, dijon, honey, oregano, olive oil, salt, and pepper. Shake or blend the vinaigrette until emulsified and taste for seasoning.

When the pasta is cooked, drain it and rinse it with cold water. Drain excess water before pouring into a large bowl.

Add all the vegetables, minced chicken, olives, feta cheese, and parsley to the pasta. Pour in half of the vinaigrette and toss to coat. Depending on how much vinaigrette you like in your pasta salad, you may or may not want to add the remaining vinaigrette.

Try the pasta salad before you put it in the fridge. You may need to add more salt and pepper. I almost always add something else.

Suggestions and Variations

  • Salt the pasta water abundantly so that the pasta absorbs part of the salt. Think of the salt water in the ocean.
  • Rinse the pasta in cold water to prevent sticking.
  • Save time and use rotisserie chicken. Be sure to remove the skin so it doesn’t get soggy.
  • Make an additional vinaigrette if you don’t plan on eating it all day when it’s ready.
  • Make it a vegan pasta salad by omitting the feta and honey. If you prefer, you can substitute honey for maple syrup.
  • Instead of a bell pepper, try using jarred roasted red bell peppers.
  • Substitute or add fresh dill in addition to the parsley.

forwarding and storage

You can make this salad a day in advance, but I would reserve some of the vinaigrette or make an extra to freshen up the salad the day you serve it. The pasta absorbs quite a bit of the vinaigrette the longer it sits.

To store the salad, simply store it in an airtight container in the refrigerator. It will keep for several days, but it is better the day it is made or the next day.

Other Greek inspired recipes

  • greek chicken bowls
  • Greek Pita Bread
  • Greek Meatball Barley Bread
  • greek turkey burger
  • Greek Chickpea Salad with Tzatziki Dressing

Did you make this Greek Chicken Noodle Salad? I would love for you to leave a rating and review of the recipe below.

Continue Low Yield: 6 servings

Greek Style Chicken Pasta Salad

Preparation time
20 minutes

Time to cook
12 minutes

Total Time
32 minutes



  • 1/2 pound boneless skinless chicken breasts

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon garlic powder

  • Salt and freshly ground black pepper to taste

red wine vinaigrette

  • 1/4 cup red wine vinegar

  • 3 tablespoons extra virgin olive oil

  • 1 tablespoon of honey

  • 1 1/2 tablespoons Dijon mustard

  • 1 teaspoon dried oregano

  • Salt and freshly ground black pepper to taste

Pasta salad

  • 12 ounces of fusilli or pasta of your choice

  • 1 cup cherry tomatoes, halved

  • 1 cup sliced ​​Persian cucumbers

  • 1 yellow bell pepper, diced

  • 1/2 cup chopped artichoke hearts

  • 1/4 cup chopped red onion

  • 1/3 cup chopped kalamata olives

  • 2 ounces feta cheese crumbled

  • 2 tablespoons chopped flat-leaf parsley

  • Salt and freshly ground black pepper to taste


  1. Cook pasta according to package directions, be sure to salt the pasta water well. While the pasta is cooking, season the chicken with the dry spices. Grill, fry, or cook the chicken until it reaches 165°F. Let the chicken rest for at least 5-10 minutes before dicing.
  2. Once the pasta is cooked, rinse it and drain it under cold water. Let it drain while you prepare all the vegetables and other ingredients for the pasta salad.
  3. In a glass pitcher or measuring cup, combine all the ingredients for the red wine vinaigrette. Shake or blend until well blended. Taste for seasoning
  4. Add the pasta, diced chicken, and all the vegetables, olives, feta, and parsley to a large serving bowl. At first pour half of the vinaigrette and stir until covered. Add more vinaigrette if needed. Taste the pasta salad for dressing and season with salt and pepper if needed.

Nutritional information:





Amount per proportion:

Calories: 359 Total Fat: 13g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 41mg Sodium: 275mg Carbohydrates: 40g Fiber: 4g Sugar: 6g Protein: 20g

Nutrition information is an estimate. Consult a registered dietitian for the most accurate nutritional information.

Article Tags:
· · · · · · ·
Article Categories:

Leave a Reply

Your email address will not be published. Required fields are marked *