Greek Chicken Pasta Salad is a chilled, flavorful dish made with tender marinated chicken, cooked pasta, crisp vegetables, and a bright lemon-garlic dressing. Tossed with feta, olives, cucumber, and bell pepper, this pasta salad delivers all the bold, zesty flavors you’d expect from Greek-inspired cooking.
If you’re looking for a no-fuss meal that’s satisfying and refreshing, Greek Chicken Pasta Salad is exactly what you need. It’s light enough for warm days but hearty enough to keep you full, making it a perfect option for lunch, dinner, or weekly meal prep.
What makes this recipe stand out is how effortlessly it comes together. The marinade doubles as the dressing, saving time without sacrificing flavor. You only need one skillet and one pot to create a dish that tastes fresh, balanced, and homemade.
Make it once and you’ll see why this Greek Chicken Pasta Salad has become a go-to favorite in so many kitchens.
Table of Contents
Greek Chicken Pasta Salad Recipe
Prep Details
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 4 large or 6 side portions
- Calories: Approximately 471 kcal per serving
- Tags: Mediterranean, High-Protein, Summer, Budget-Friendly
Ingredients
Marinade and Dressing
- 1 lemon (zest and 1/4 cup juice)
- 3 cloves garlic, divided
- 1/4 cup olive oil
- 1/2 tablespoon dried oregano
- 1/2 teaspoon salt
- Freshly cracked black pepper to taste
Salad
- 2 boneless, skinless chicken thighs (or breasts)
- 8 oz pasta, any shape
- 1/2 cucumber, diced (about 1.5 cups)
- 1 bell pepper, any color, diced
- 1/4 cup pitted Kalamata olives, halved
- 4 oz grape tomatoes, halved (or 2 diced Roma tomatoes)
- 1/4 bunch fresh parsley, chopped
- 2 oz feta cheese, crumbled
Instructions
Step 1: Make the Marinade and Dressing
Zest the lemon using a microplane or small grater, and set the zest aside. Juice the lemon into a bowl until you have at least 1/4 cup.
Mince two garlic cloves and combine them with the lemon juice, olive oil, oregano, salt, black pepper, and a pinch of the lemon zest. Whisk until the dressing emulsifies and the flavors blend. This mixture will serve as both the dressing and the marinade for your Greek Chicken Pasta Salad.
Step 2: Marinate the Chicken
Place the chicken thighs in a zip-top bag. Pour in half of the lemon dressing and add the third clove of minced garlic. Seal the bag, squeeze out the air, and gently massage the marinade into the meat.
Refrigerate for at least 30 minutes while you prep the rest of your Greek Chicken Pasta Salad ingredients.
Step 3: Cook the Pasta
Boil water in a large pot. Add salt and pasta. Cook according to the package instructions until just tender.
Drain the pasta and set it aside to cool. If you’re short on time, rinse it under cold water to chill it quickly before mixing into the Greek Chicken Pasta Salad.
Step 4: Cook the Chicken
Heat a skillet over medium heat. Once hot, add the marinated chicken and cook for about 5 minutes per side, or until browned and fully cooked.
Remove from heat and let rest for 5 minutes. Then, chop into bite-sized pieces.
Step 5: Prep the Vegetables
Dice the cucumber and bell pepper. Halve the tomatoes and olives. Roughly chop the parsley leaves. Set everything aside in a large bowl, ready for assembly.
Step 6: Assemble the Salad
Add the cooled pasta to the bowl with the vegetables. Top with the chopped chicken, crumble in the feta, and sprinkle in the remaining lemon zest.
Pour the reserved dressing over everything and toss well until evenly coated. This final toss is what brings your Greek Chicken Pasta Salad to life.
Step 7: Chill or Serve
You can serve the salad immediately or refrigerate it for a few hours to let the flavors deepen. If making ahead, save a little extra dressing to refresh the salad before serving.
Tips and Tricks for the Perfect Greek Chicken Pasta Salad
Let the Flavors Settle
This salad gets even better after a few hours in the fridge. The lemon and garlic have time to mingle with the pasta and veggies, deepening the flavor. If you’re meal prepping or serving it later, try tossing it again just before serving to bring everything back to life.
Cool the Pasta Properly
Warm pasta can wilt the vegetables and make the cheese melt into clumps. Let the pasta cool completely before assembling. If you’re short on time, rinse it briefly under cold water and drain thoroughly.
Don’t Skip the Zest
The lemon zest adds a punch of brightness without any acidity. It’s a subtle upgrade that takes the dressing from basic to vibrant. If you’ve never used zest in a pasta salad before, you’ll notice the difference.
Cook Chicken Evenly
Use boneless, skinless chicken thighs or breasts that are an even thickness. This ensures they cook through without drying out. If you’re using chicken breasts, you can pound them or slice them in half horizontally for better texture and faster cooking.
Make Extra Dressing
Pasta tends to absorb dressing over time. Consider doubling the marinade so you can reserve a little extra on the side. A quick drizzle right before serving brings back the freshness if it’s been sitting in the fridge.
Use Fresh Herbs at the End
Add chopped parsley right before serving to keep its flavor and texture intact. If it sits too long in the dressing, it can lose its color and taste.
Substitutions and Variations
Make It Vegetarian
Skip the chicken and enjoy a fully plant-based version of this recipe. The combination of pasta, fresh vegetables, olives, and feta still makes for a filling and flavorful dish. If you want a bit more protein, add chickpeas or grilled tofu seasoned with the same lemon-garlic marinade.
Use a Different Pasta
Short shapes like rotini, penne, or bowtie work well because they hold onto the dressing. Whole wheat or legume-based pasta can boost the nutrition if you’re looking for a higher fiber or protein option.
Swap the Veggies
This Greek Chicken Pasta Salad is flexible enough to handle what you already have in the fridge. You can trade the bell pepper for roasted red peppers, add in artichoke hearts, or sprinkle in a handful of baby spinach. For a crunchier texture, chopped red onion or pickled jalapeños make a nice contrast.
Cheese Options
Feta is classic, but if it’s not your thing, try crumbled goat cheese or a dairy-free alternative. Just make sure the cheese you use offers a tangy contrast to balance the savory chicken and pasta.
Spice It Up
Want some heat? Add a pinch of crushed red pepper flakes to the dressing or mix in finely diced chili. The gentle spice gives the salad a kick without overpowering the other flavors.
This recipe thrives on flexibility, so don’t hesitate to personalize your Greek Chicken Pasta Salad to suit your taste or dietary needs.
Frequently Asked Questions
Can you put chicken in Greek pasta salad?
Absolutely. Adding chicken turns a basic pasta salad into a hearty, complete meal. In this recipe, the chicken is marinated in a lemon-garlic dressing that complements the Mediterranean flavors perfectly. It adds both protein and richness to the dish.
What are the five mistakes to avoid in pasta salad?
Not seasoning the pasta water. Salted water is essential for flavor.
Overcooking the pasta. Soft pasta will fall apart once mixed.
Adding dressing to hot pasta. This causes the dressing to soak in too quickly and lose punch.
Skipping the acid. Brightness from lemon juice or vinegar balances out the richness.
Forgetting texture. Crunchy veggies and a crumbly cheese like feta give contrast.
What is the difference between a Greek and Mediterranean salad?
A Greek salad traditionally includes cucumber, tomato, red onion, olives, and feta, usually without lettuce. Mediterranean salads may share some of these ingredients but often expand to include more variety like grains, legumes, or greens. The flavor profile is similar but broader in Mediterranean dishes.
What goes into a Greek pasta salad?
A classic Greek pasta salad includes cooked pasta, tomatoes, cucumber, olives, bell pepper, parsley, and feta, all tossed in a lemony dressing. Adding marinated chicken gives it extra flavor and makes it a satisfying main course.
Nutrition Information
Each serving of this Greek Chicken Pasta Salad offers a well-balanced mix of nutrients, making it a smart option for those looking for a filling yet fresh meal.
Estimated per serving (based on 4 large portions):
- Calories: 471 kcal
- Carbohydrates: 48g
- Protein: 21g
- Fat: 21g
- Fiber: 3g
- Sodium: 643mg
These values are approximate and can vary based on the specific brands or substitutions used. If you’re following a specific nutrition plan, it’s a good idea to input your exact ingredients into a tracking app for precise calculations.
Conclusion
Greek Chicken Pasta Salad brings together simple ingredients in a way that feels fresh, satisfying, and surprisingly craveable. Whether you’re making it for a weekday lunch, a weekend gathering, or just to have something solid in the fridge, it’s the kind of recipe that earns repeat status fast.
What’s great is that it doesn’t demand perfection. It’s forgiving, flexible, and welcomes your personal spin. Add more veggies, change the protein, adjust the herbs — it all works. The result is always bright, balanced, and full of flavor.
If you enjoyed this recipe, you might also like trying other pasta favorites such as Taco Pasta Salad, Deviled Egg Pasta Salad, or something warm like Baked Rigatoni.
Give it a try, and let the flavors speak for themselves. If it becomes one of your go-to dishes, don’t be surprised. It’s just that good.
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Greek Chicken Pasta Salad Recipe
This Greek Chicken Pasta Salad is a refreshing, filling meal packed with marinated chicken, crisp veggies, tangy feta, and a bright lemon-garlic dressing. Perfect for lunch, dinner, or meal prep.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Ingredients
- 1 lemon (zest and juice)
- 3 cloves garlic, divided
- 1/4 cup olive oil
- 1/2 tablespoon dried oregano
- 1/2 teaspoon salt
- Freshly cracked black pepper
- 2 boneless, skinless chicken thighs
- 8 oz pasta (any shape)
- 1/2 cucumber, diced
- 1 bell pepper, diced
- 1/4 cup pitted Kalamata olives, halved
- 4 oz grape tomatoes, halved
- 1/4 bunch parsley, chopped
- 2 oz feta cheese, crumbled
Instructions
- 1. Zest and juice the lemon. Mince 2 garlic cloves.
- 2. Whisk lemon juice, zest, olive oil, oregano, salt, pepper, and garlic to make the marinade.
- 3. Add half the marinade to a bag with the chicken and the third minced garlic clove. Marinate at least 30 minutes.
- 4. Cook pasta until tender. Drain and cool.
- 5. Cook the marinated chicken in a skillet until golden and cooked through. Let rest, then dice.
- 6. Prep vegetables: dice cucumber and bell pepper, halve tomatoes and olives, chop parsley.
- 7. Combine cooled pasta, veggies, chicken, feta, and remaining dressing. Toss to coat.
- 8. Serve immediately or chill for later.
Notes
Make extra dressing to freshen leftovers.
Use grilled tofu or chickpeas for a vegetarian version.
Add red onion or spinach for more flavor and texture.
Best eaten within 3 to 4 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 471
- Sugar: 4g
- Sodium: 643mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 60mg
Nutrition Disclaimer: The nutrition information provided in the Recipe card is an estimate only.For the most accurate results, please calculate the values yourself using your preferred nutrition calculator.
