Go Back
- 2 cups rotini pasta - 1 pound boneless, skinless chicken breast - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red onion, finely chopped - 1 cup kalamata olives, pitted and sliced - 1/2 cup feta cheese, crumbled - 2 tablespoons olive oil - 1 teaspoon dried oregano - 1 teaspoon garlic powder - Salt and pepper, to taste - 2 tablespoons lemon juice - 1 teaspoon red wine vinegar (optional) The main ingredients make this Greek chicken pasta salad fresh and tasty. First, we start with rotini pasta, which holds the dressing well. Chicken adds protein and makes the salad filling. Fresh veggies like cherry tomatoes, cucumber, and red onion bring color and crunch. Kalamata olives add a briny bite, while feta cheese provides creaminess. Don't forget the seasonings! Olive oil, oregano, and garlic powder enhance the flavors. Salt and pepper are a must for balance. You can add lemon juice for a zesty kick and red wine vinegar for extra tang, if you like. This mix of ingredients creates a vibrant dish that is both healthy and satisfying. You can enjoy it as a meal or a side. Each bite bursts with flavor and freshness, making it perfect for warm days or gatherings. To start, fill a large pot with salted water. Bring it to a rolling boil. Once the water boils, add 2 cups of rotini pasta. Cook the pasta according to the package instructions. You want it to be al dente. This means it should be firm but cooked through. After cooking, drain the pasta in a colander. Let it cool completely while you prepare the chicken. While the pasta cooks, take 1 pound of boneless, skinless chicken breast. Drizzle it with 2 tablespoons of olive oil. Season both sides with 1 teaspoon of dried oregano and 1 teaspoon of garlic powder. Don’t forget to sprinkle some salt and pepper too. Heat a grill pan or skillet over medium heat. Cook the chicken for about 6-7 minutes on each side. Make sure it reaches an internal temperature of 165°F. When done, set the chicken aside for a few minutes to rest, then slice it into bite-sized pieces. In a large mixing bowl, combine the cooled rotini pasta, sliced chicken, 1 cup of halved cherry tomatoes, 1 diced cucumber, 1/2 finely chopped red onion, and 1 cup of sliced kalamata olives. Gently toss the ingredients together. It’s important to mix everything well so each bite is full of flavor. For the dressing, take a small bowl and whisk together 2 tablespoons of lemon juice and 1 teaspoon of red wine vinegar, if using. Add another drizzle of olive oil for a light dressing. Pour this mixture over the pasta salad. Toss everything gently to ensure the salad is evenly coated. Now, carefully fold in 1/2 cup of crumbled feta cheese and 1/4 cup of chopped fresh parsley. This adds a burst of flavor and color. Taste the salad and adjust the seasoning if needed. You can add more salt and pepper to enhance the taste. For the best flavor, let the salad sit at room temperature for about 15 minutes before serving. This allows all the ingredients to blend nicely. Serve the salad in a large bowl, drizzling a bit more olive oil on top. Garnish with extra parsley for a vibrant touch. You can swap chicken for other proteins. Try grilled shrimp or chickpeas for a twist. You can also change the pasta type. Whole wheat or gluten-free pasta works great too. Herbs and spices can boost the salad's taste. Fresh basil or dill adds a nice zing. You can mix in some red pepper flakes for heat. A splash of balsamic vinegar can also brighten the flavors. Serve the salad in a large, colorful bowl. Drizzle a bit more olive oil on top for shine. Garnish with extra parsley for a fresh look. For parties, use clear glass bowls to show off the bright ingredients. {{image_4}} You can easily make this salad meat-free. Instead of chicken, use grilled tofu or chickpeas. Both options add protein and flavor. Tofu absorbs the dressing well, making it tasty. Chickpeas add a nice crunch. Feel free to add extra veggies, like bell peppers or spinach, to boost nutrition. If you prefer whole grain, swap regular rotini for whole wheat rotini. It adds fiber and a nutty taste. For gluten-free options, use rice pasta or quinoa pasta. Both types hold up well and keep the salad delicious. Just cook them according to package instructions for best results. You can mix in other veggies or proteins for variety. Shrimp works great, adding a seafood twist. Just grill or sauté the shrimp until they turn pink. You can also add bell peppers, artichokes, or avocado. These additions keep the salad fresh and colorful. Be creative and use what you love! To keep your Greek chicken pasta salad fresh, store it in an airtight container. This helps keep the flavors intact. If you plan to eat it later, try to separate the dressing. This keeps the pasta from getting soggy. You can mix the dressing in right before serving. Your Greek chicken pasta salad lasts about three to five days in the fridge. Make sure to check for any signs of spoilage before eating. If it smells off or looks different, it's best to toss it. Keeping it stored properly helps maintain its taste and freshness. When you want to enjoy your leftovers, skip the microwave. Instead, gently heat the pasta in a pan over low heat. Add a splash of olive oil or a bit of water. This keeps the flavors bright. If you need to reheat the chicken, slice it and warm it separately. This way, you avoid losing any tasty juices. Yes, you can make this salad ahead of time. I love prepping meals to save time. Here are some tips: - Prepare the pasta and chicken a day before. - Store them in separate containers. This keeps the pasta from getting soggy. - Chop the veggies and olives the night before, too. - Mix everything together just before serving. This keeps it fresh and crunchy. If you need to swap out feta cheese, there are good options. Some choices include: - Goat cheese, which adds a tangy taste. - Ricotta cheese for a creamy texture. - Vegan feta, if you're dairy-free. These alternatives still give your salad great flavor. Absolutely! This salad is perfect for meal prepping. Here are my recommendations: - Make a large batch at once for the week. - Store it in airtight containers to stay fresh. - Keep the dressing separate until you’re ready to eat. This helps maintain texture. You can enjoy it for lunch or dinner all week long! This blog post gave a clear guide to making a Greek chicken pasta salad. We covered the key ingredients, from rotini pasta and chicken to fresh veggies and feta cheese. You learned step-by-step cooking and assembly tips. Customization options let you tailor the dish to your taste. Remember, good storage keeps leftovers fresh. Making this salad ahead can save time. Embrace variations to suit your needs. Enjoy creating a tasty meal that’s both healthy and satisfying!

Greek Chicken Pasta Salad

Elevate your summer meals with this delicious Mediterranean Breeze Greek Chicken Pasta Salad! Packed with rotini pasta, juicy grilled chicken, fresh veggies, and tangy feta, this vibrant dish is perfect for picnics or weeknight dinners. Easy to make and bursting with flavor, it's a must-try recipe. Click through to explore the full recipe and discover how to whip up this refreshing salad that everyone will love!
Print Recipe Pin Recipe

Ingredients
  

2 cups rotini pasta

1 pound boneless, skinless chicken breast

2 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon garlic powder

Salt and pepper, to taste

1 cup cherry tomatoes, halved

1 cucumber, diced

1/2 red onion, finely chopped

1 cup kalamata olives, pitted and sliced

1/2 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

2 tablespoons lemon juice

1 teaspoon red wine vinegar (optional)

Instructions
 

Cook the Pasta: Fill a large pot with salted water and bring to a rolling boil. Once boiling, add the rotini pasta and cook according to the package instructions until it reaches an al dente texture. After cooking, drain the pasta in a colander and set aside to cool completely.

    Prepare the Chicken: As the pasta cooks, take the chicken breasts and drizzle them with olive oil. Season both sides with dried oregano, garlic powder, and a generous pinch of salt and pepper. Heat a grill pan or skillet over medium heat. Cook the chicken for approximately 6-7 minutes on each side, or until it is fully cooked through and reaches an internal temperature of 165°F. Once cooked, set the chicken aside for a few minutes to rest, and then slice into bite-sized pieces.

      Assemble the Salad: In a large mixing bowl, combine the cooled rotini pasta, sliced chicken, halved cherry tomatoes, diced cucumber, finely chopped red onion, and sliced kalamata olives. Gently toss the ingredients to ensure they are well mixed.

        Dress the Salad: In a small bowl, whisk together the lemon juice and red wine vinegar (if using), along with an additional drizzle of olive oil to create a light dressing. Pour this dressing over the pasta mixture and toss everything together gently, making sure the salad is evenly coated.

          Add Finishing Touches: Carefully fold in the crumbled feta cheese and chopped parsley, adding a fresh burst of flavor. Taste the salad and adjust the seasoning if necessary, adding more salt and pepper to enhance the flavors.

            Serve: For optimal flavor development, let the salad sit at room temperature for about 15 minutes before serving, allowing all the ingredients to meld beautifully.

              Prep Time: 15 mins | Total Time: 45 mins | Servings: 4-6

                - Presentation Tips: Serve the salad in a large decorative bowl, drizzling a touch more olive oil on top and garnishing with extra parsley for a vibrant pop of color. For individual servings, consider using clear glass bowls to beautifully showcase the salad’s colorful ingredients.