Greek Chicken Pasta Salad

Farfalle pasta salad with chicken, cucumber, tomatoes, olives, red onion, and feta cheese.

Greek chicken pasta salad made with lemon, garlic, and oregano marinated chicken, farfalle pasta, fresh vegetables, feta, and a red wine vinegar dressing, tossed together for a from-scratch pasta salad with classic Greek flavors throughout.

Course Side Dishes

Cuisine Greek

Prep Time 15

Resting Time 15

Total Time 30

Servings servings

Calories 545kcal

Author Diane Gail

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