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–+ servings
food, with Greek Chicken Pasta Salad
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5 from 6 votes

Greek Chicken Pasta Salad

Greek Chicken Pasta Salad has seasoned chicken, pasta, fresh veggies, feta cheese and a homemade Greek dressing. Packed with flavor, color and texture. This pasta salad recipe is perfect for a potluck, summer BBQ, main dish, or side dish.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Salads
Cuisine: Greek
Servings: 8 Servings
Calories: 276kcal
Author: Tammi

Ingredients

For the Chicken

  • 2 boneless skinless chicken breasts
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • salt and pepper as desired

For The Dressing

  • 1/4 cup red wine vinegar
  • 3 Tablespoons extra virgin olive oil
  • 1 Tablespoon dijon mustard
  • 1 Tablespoon honey
  • 1 teaspoon dried oregano
  • salt and pepper to taste

For the Pasta Salad

  • 3.5 cups bowtie pasta or other short pasta of choice
  • 1 cup cherry tomatoes cut in half if desired
  • 1 cup cucumber sliced
  • 1 yellow bell pepper diced
  • 1/4 red onion diced
  • 1/2 cup artichoke hearts chopped
  • 1/2 cup kalamata olives cut in half if desired
  • 1/2 cup feta cheese crumbled
  • 2 Tablespoons fresh parsley chopped

Instructions

  • Butterfly and halve the two chicken breasts so you have 4 pieces. Season the chicken on both sides with spices in the chicken grouping. Pan-fry, grill or bake the chicken until cooked (chicken is cooked when the internal temperature in the thickest part of the chicken reaches 165 degrees F).
  • While the chicken is cooking, boil the pasta according to package directions. Drain cooked pasta well under cold water, and set aside. To keep cooked and drained pasta from sticking, you can drizzle some olive oil on the pasta and toss to coat.
  • Combine all the ingredients together for the dressing. You can either whisk together in a bowl, or use a jar and shake with the lid on. Taste and adjust amounts if needed.
  • In a large bowl add in the pasta, diced cooked chicken, the vegetables, feta cheese, and fresh parsley. Add in 3/4 of the dressing, and mix to combine. Taste and add more dressing if needed.
  • Not required yet recommended - Cover and chill in refrigerator for 30 minutes before serving.

Notes

  • Store leftovers in an airtight contianer for 4 days. Pasta will soak up the dressing as it sits, so I recommend adding more dressing before enjoying leftovers.
  • This is a great dressing for any salad, so feel free to make a double batch of the dressing and store for up to 5 days.
  • Use leftover chicken, rotisserie chicken or even shrimp in this recipe.

Nutrition

Serving: 1g | Calories: 276kcal | Carbohydrates: 29g | Protein: 16g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Cholesterol: 34mg | Sodium: 295mg | Fiber: 3g | Sugar: 4g