Greek Chicken Pasta Salad
This Greek chicken pasta salad combines lemon-garlic marinated chicken, feta, kalamata olives, and fresh vegetables into a hearty, from-scratch pasta salad that holds its flavor from the first bite to the last. The bold, traditional Greek flavors are built into the entire dish, not just the dressing.
Greek chicken takes pasta salad to a whole new level
Lately, I’ve been looking for more ways to use a simple Greek-style marinade in everyday meals — especially after landing on one with lemon, garlic, and oregano that I keep coming back to for chicken breasts. This pasta salad is one of the recipes that came from that, and it’s one that landed right the minute I took the first bite. Everyone I shared it with loved it too, making me certain I wanted to share here.
If you’re looking for other picnic salad recipes to have on hand, try a classic Waldorf potato salad, a tortellini pasta salad with Tuscan flavors, and a from scratch potato salad too.
This Greek-style chicken pasta salad can be served with sandwiches like a homemade basil chicken salad sandwich, a stroganoff-style beef sandwich, or a Cajun-style chicken salad sandwich, making it easy to include in simple, everyday meals.
Recipe ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Chicken breasts: Look for fresh, plump chicken breasts with a natural pink color and no excess liquid in the package; avoid pieces that are unevenly sized or overly large.
- English cucumber: Choose firm cucumbers with tight skin and minimal seeds; they stay crisp and don’t water down the salad.
- Feta cheese: Use a feta that holds its shape when crumbled and has a clear, tangy bite without tasting overly salty.
- Kalamata olives: Choose olives with a deep purple color and a firm texture; they should taste rich and briny, not flat.
- Red wine vinegar: Use a red wine vinegar with a clean, sharp edge and no harsh aftertaste to keep the flavors balanced.
See the recipe card for full information on ingredients and quantities.
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How to make Greek chicken pasta salad
Step 1: In a small bowl, whisk together 1 tablespoon of the olive oil, lemon juice, pressed garlic, dried oregano, salt, and black pepper until the mixture is fully combined.
Step 2: Lightly tenderize the chicken breasts with a meat tenderizer so the marinade can permeate the meat, then place them in a dish and pour the marinade over the top, turning to coat all sides. Let them sit for 15 minutes to absorb the lemon, garlic, and oregano.
Step 3: Heat a skillet over medium heat until warm, then add the chicken in a single layer. Cook until the underside develops light browning before turning, and continue cooking until the internal temperature reaches 165°F (74°C). Remove from the pan and let rest for 5–10 minutes to retain moisture.
Step 4: In a medium bowl, whisk together the remaining olive oil, red wine vinegar, and Dijon mustard until smooth.
Step 5: In a large bowl, add the English cucumber, bell pepper, grape tomatoes, kalamata olives, and feta cheese, gently stirring until the ingredients are evenly dispersed without breaking down the feta.
Step 6: Pour the dressing over the vegetables and fold it through until all of the surfaces are lightly coated.
Step 7: After resting, cut the chicken into 1-inch cubes, keeping the pieces consistent in size so they distribute evenly throughout the salad.
Step 8: Add the farfalle pasta and chicken to the bowl with the dressed vegetables. Toss until everything is evenly combined.
Top tips
- Don’t over-marinate the chicken: The lemon in the marinade works quickly. Letting it sit too long can affect the texture, causing the exterior to tighten before cooking. About 15 minutes is enough to bring in flavor without compromising the meat.
- Cook the pasta just past al dente for pasta salad: Pasta firms up as it cools, so giving it an extra minute during cooking prevents it from becoming too firm once combined with the other ingredients.
- Let the pasta cool before assembling: Adding hot pasta directly to the vegetables will soften them and introduce excess moisture. Let the pasta cool to at least room temperature so the overall texture stays intact.
- Taste and adjust after everything is combined: Once the dressing, chicken, and vegetables are mixed, give it a final taste. The feta and olives both contribute salt, so any adjustment should be made at the end once all ingredients are in fully mixed.
- Use the right bowl for mixing: A bowl with enough space to toss everything freely allows the ingredients to combine evenly without crushing the vegetables or breaking the pasta.
- Give it a short rest before serving: Letting the salad sit for 10–15 minutes after mixing allows the dressing to settle into the pasta and vegetables, helping the flavors come together more evenly without affecting texture.
Other recipes you’ll love
If you loved this pasta salad recipe, give these other great side dish recipes a try too!
Caramel Applesauce Recipe
Old Fashioned Farmhouse Coleslaw
Hand Cut French Fries
Old-Fashioned Stewed Green Beans
Honey Balsamic Carrots Recipe
Easy Cheesy Garlic Mashed Potatoes
Greek Chicken Pasta Salad
Ingredients
- 3/4 cup olive oil separated
- 2 tablespoons lemon juice
- 2 large garlic cloves pressed
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 small chicken breasts
- 1/3 cup red wine vinegar
- 2 teaspoons Dijon mustard
- 16 ounce farfalle pasta cooked
- 3/4 cup crumbled feta cheese
- 1/2 cup chopped English cucumber
- 1/2 cup chopped orange bell pepper
- 1/2 cup quartered grape tomatoes
- 1/3 cup chopped red onion
- 1/3 cup halved kalamata olives
Instructions
- Combine 1 tbsp olive oil, lemon juice, garlic, oregano, salt, and pepper in a small bowl until fully blended.
- Tenderize chicken and place it in a dish, pour marinade over it, and turn to coat; let sit for 15 minutes.
- Heat a skillet over medium heat and cook chicken until it reaches 165°F (74°C); remove and rest 5–10 minutes.
- Whisk remaining olive oil, red wine vinegar, and Dijon mustard until smooth.
- Add cucumber, bell pepper, grape tomatoes, kalamata olives, and feta cheese to a large bowl and stir to distribute evenly.
- Pour dressing over vegetables and mix until all ingredients are lightly coated.
- Cut rested chicken into 1-inch cubes for even distribution.
- Add cooked farfalle and chicken to the bowl and toss until evenly combined and coated.
Notes
- Marinate briefly: Keep marinating time to about 15 minutes so the lemon adds flavor without affecting the texture of the chicken.
- Cook pasta slightly longer: Cook farfalle just past al dente so it stays tender after cooling and mixing.
- Cool pasta before mixing: Let pasta cool before combining to prevent excess moisture and maintain the texture of the vegetables.
- Adjust seasoning at the end: Taste after mixing and adjust as needed since feta and olives contribute salt.
- Rest before serving: Let the salad sit 10–15 minutes after mixing so the dressing settles into the ingredients.
- Store leftovers properly: Refrigerate in an airtight container and use within 3 days to maintain texture and consistency.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
