Greek Chicken Pasta Salad is the perfect summer side dish or dinner. A Mediterranean pasta salad with chicken that is healthy and delicious!
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In the warmer months, is there anything better than a chilled pasta dish packed with fresh vegetables? We don’t think so!
This greek pasta salad recipe combines our favorite things about our Easy Greek Salad, Healthy Pasta Salad, and adds delicious grilled chicken breast!
This recipe only takes about 35 minutes to make and we are sure you are going to love it!
why we love this pasta salad recipe
There is a lot to love about this recipe. It’s one of our favorite healthy pasta salads because it’s:
- Easy to make – Cook your chicken, cut your vegetables and toss everything in the most delicious homemade greek dressing! It’s so easy and takes just over 30 minutes to throw together!
- Great for meal prep – Because you can enjoy this salad cold, it’s perfect for meal prep for your lunches!
- Loaded with vegetables – There are over 3 cups of fresh vegetables in this recipe!
Ingredients for Greek Chicken Pasta
To make Greek Chicken Pasta you’ll need:
- chicken breasts
- olive oil
- farfalle pasta
- cherry tomatoes
- cucumber
- red onion
- pepperoncini
- kalamata olives
- feta cheese
Dressing:
- olive oil
- red wine vinegar
- lemon juice
- dijon mustard
- dried oregano
- salt and black pepper
You can find substitutions for all of these ingredients below in the green shaded box.
How to Make Greek Chicken Pasta Salad
- Brush chicken with olive oil and sprinkle with salt and pepper on both sides.
- Preheat grill to medium heat and grill for about 10 minutes on each side, until it reaches an internal temperature of 165F. Remove from grill and set aside to cool before chopping into large pieces.
- Cook pasta according to package directions in salted water. Drain and let cool.
- Whisk together all ingredients for the dressing until emulsified. Chop all veggies.
- Add all ingredients to a large bowl and toss well with dressing until evenly coated. Optional: chill in the refrigerator for 1 hour before serving.
SUBSTITUTIONS FOR GREEK CHICKEN PASTA
Chicken Breasts: You can substitute with boneless skinless chicken thighs or chicken tenders.
Farfalle: You can substitute other pasta for farfalle. Rotini or fusilli will work well. Choose a pasta with a lot of ridges so it soaks up the sauce.
Olive Oil: You can substitute avocado oil for olive oil
Cherry Tomatoes: Substitute any type of tomatoes for cherry tomatoes
Cucumber: Feel free to omit or add more cucumber.
Red Onion: You can substitute red onion with shallot or omit it completely.
Pepperoncini: You can substitute pepperoncini with chopped bell peppers or omit it completely.
Kalamata Olives: can be substituted with black olives or omitted.
Feta Cheese: You can omit the feta cheese to make this dairy free or use crumbled goat cheese.
Red Wine Vinegar: can be substituted for balsamic vinegar but it won’t taste the same.
Dijon Mustard: Can be substituted with whole grain mustard or even yellow mustard.
How to Serve Mediterranean Chicken Pasta Salad
Chicken Pasta Salad can be enjoyed on its own and is perfect for a picnic side dish or even for meal prepping. Here are some of our favorite things to serve with this salad:
- Baked Chicken Breast or Healthy Chicken Tenders
- Greek Sheet Pan Chicken Thighs
- Corn on the Cob
- Greek Salad
How to Store Pasta Salad
How long will pasta salad last in the fridge? : This will last for up to 3 days in an airtight container in the refrigerator. The pasta will get slightly soggy as the days go on. It’s best to eat this fresh.
Freezing: You can’t freeze this recipe.
Reheating: We don’t recommend heating this recipe.
Other healthy salad recipes:
Looking for other easy meals? Check out these 40+ Healthy Dinner Recipes. Click here to grab our free healthy 30 minute dinners cookbook.
Greek Chicken Pasta Salad
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1/2 tablespoon olive oil
- 16 oz farfalle pasta cooked according to package directions
- 1 pint cherry tomatoes halved
- 1 cup cucumber diced or thinly sliced
- 1/4 cup red onion diced
- ¼ cup pepperoncini thinly sliced
- ⅓ cup kalamata olives halved
- ¾ cup crumbled feta cheese
Dressing:
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon lemon juice Juice from 1 lemon
- 1 teaspoon dijon mustard
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Brush chicken with olive oil and sprinkle with salt and pepper on both sides.
- Preheat grill to medium heat (or use a grill pan) and grill for about 10 minutes on each side, until it reaches an internal temperature of 165F. Remove from grill and set aside to cool before chopping into large pieces.
- Cook pasta according to package directions in salted water. Drain and let cool.
- Whisk together all ingredients for dressing until emulsified.
- Chop all veggies.
- Add all ingredients to a large mixing bowl and toss well with dressing until evenly coated. Optional: chill in the refrigerator for 1 hour before serving.
Ellen says
This recipe was DELICIOUS! It was very easy to make and made a lot too! I had shells instead of the other pasta and it worked out great. Highly recommend making this for an easy week night meal that makes a lot!
Erika says
I made this for my husband’s lunch for the week. Instead of pasta I used a harvest blend – couscous, quinoa, chickpeas, etc. I also left out the olives and pepperoncini, and used slightly less oil for the dressing. I had no time for grilling the chicken, so instead I did frozen chicken breasts in the instant pot – added lemon juice to the water, set the chicken breasts on the rack, a quick spray with avocado oil, ground salt and pepper, dill, and oregano – then normal pressure for 13 minutes, chilled, and diced. My somewhat picky, meat and potatoes husband has raved about it all week! He insists this recipe be part of his lunch rotation. I might add some chopped carrot shreds next time to up the veggie ratio, and make his nutritionist and personal trainer even happier. Thank you for a highly winning recipe!!
Lisette says
This made my meal prep for the week so easy ! I added chicken for some protein and it was perfect . Easy to make and quick go to for the upcoming summer days !
Gail Hissom says
I made this as a side dish for a cookout yesterday. I omitted the chicken, as another meat was being served. It was just as good without the chicken and everyone loved it! They said it was a great alternative to potato salad! Will definitely make it again for more cookouts this summer!