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Greek Chicken Pasta Salad

Greek chicken pasta salad with juicy chicken, pasta, and feta cheese.
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A vibrant and hearty salad perfect for summer meals. It combines juicy chicken, crisp vegetables, and tangy feta in a herby lemon dressing. This dish is built for real life, traveling well and tasting even better the next day.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts
  • 12 ounces short pasta, like fusilli
  • 1 English cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1 medium red onion, thinly sliced
  • 1 large bell pepper, diced
  • 1 cup pitted Kalamata olives, halved
  • 6 ounces feta cheese, crumbled
  • 1/2 cup extra virgin olive oil
  • 1/3 cup fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 3 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon dried dill
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper

Instructions

  1. Cook the pasta in a large pot of salted boiling water until al dente. Drain.
  2. Season chicken with salt, pepper, and oregano. Cook by pan-searing or baking at 400°F until done. Let rest, then shred or cube.
  3. In a small bowl, whisk together olive oil, lemon juice, vinegar, garlic, oregano, dill, salt, and pepper to make the dressing.
  4. In a large bowl, combine the warm pasta, chicken, cucumber, tomatoes, onion, bell pepper, and olives.
  5. Pour about three-quarters of the dressing over the warm pasta mixture and toss thoroughly. Let marinate for at least 15 minutes or refrigerate up to 2 hours.
  6. Just before serving, toss with the remaining dressing and gently fold in the crumbled feta cheese.

Notes

For best results, cook pasta al dente and add feta at the end to prevent it from melting. The salad keeps well for 3-4 days in the fridge. For a gluten-free version, use gluten-free pasta.

Nutrition

Find it online: https://www.homestyletable.com/greek-chicken-pasta-salad-2/