Description
A fresh and flavorful Greek chicken pasta salad loaded with tender marinated chicken, crisp vegetables, feta cheese, olives, and a zesty homemade Greek dressing.
Ingredients
- For the Greek Chicken
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp dried oregano
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- For the Pasta Salad
- 8 oz rotini or penne pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup red bell pepper, diced
- ½ cup red onion, thinly sliced
- ½ cup kalamata olives, halved
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
- For the Greek Dressing
- ¼ cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 clove garlic, minced
- 1 tsp dried oregano
- ½ tsp Dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
Instructions
1. In a bowl, whisk together olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Add the chicken and marinate for 15-30 minutes.
2. Heat a grill pan or skillet over medium-high heat and cook the chicken for 4-5 minutes per side until fully cooked and the internal temperature reaches 165°F (75°C). Let rest for 5 minutes, then slice into strips.
3. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente.
4. Drain the pasta, rinse with cold water, and set aside to cool.
5. In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, oregano, Dijon mustard, salt, and pepper to make the dressing.
6. In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell pepper, red onion, olives, and feta cheese.
7. Add the sliced chicken and drizzle with the Greek dressing.
8. Toss everything together until well combined.
9. Garnish with fresh parsley and serve immediately or chill for 30 minutes for enhanced flavor.
Notes
For extra flavor, marinate the chicken for up to 2 hours in the refrigerator.
You can substitute grilled shrimp or chickpeas instead of chicken for a different variation.
This salad tastes even better after chilling, making it perfect for meal prep or picnics.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 65 mg