Greek Chicken Pasta Salad

Why You’ll Love This Recipe

I love how this recipe comes together with simple, wholesome ingredients and delivers so much flavor. The Greek-inspired vinaigrette is zesty and refreshing, and it coats every bite perfectly. It’s great for meal prep, potlucks, and warm-weather dinners, and I can enjoy it cold or at room temperature — no reheating required.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the salad:

• 1 lb boneless, skinless chicken breasts

• 1/2 tablespoon olive oil

• 16 oz farfalle pasta, cooked and drained

• 1 pint cherry tomatoes, halved

• 1 cup cucumber, diced or thinly sliced

• 1/4 cup red onion, diced

• 1/4 cup pepperoncini, thinly sliced

• 1/3 cup kalamata olives, halved

• 3/4 cup crumbled feta cheese

For the dressing:

• 1/2 cup olive oil

• 1/4 cup red wine vinegar

• 1 tablespoon lemon juice (juice from 1 lemon)

• 1 teaspoon Dijon mustard

• 1 teaspoon dried oregano

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

Directions

1. Cook the chicken: I season the chicken with a little salt and pepper, then heat 1/2 tablespoon of olive oil in a skillet over medium heat. I cook the chicken for about 6–8 minutes per side until fully cooked and golden. Once cooled slightly, I dice or slice it into bite-sized pieces.

2. Boil the pasta: While the chicken cooks, I prepare the farfalle pasta according to the package instructions. I drain and rinse it under cold water to stop the cooking and cool it down for the salad.

3. Prep the dressing: In a small bowl or jar, I whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, salt, and pepper until well combined.

4. Assemble the salad: In a large mixing bowl, I combine the cooked pasta, chicken, cherry tomatoes, cucumber, red onion, pepperoncini, olives, and feta cheese.

5. Add the dressing: I pour the dressing over the salad and toss everything together until well coated. I taste and adjust seasoning if needed.

6. Chill or serve: I serve it right away or refrigerate it for at least 30 minutes to let the flavors blend. It’s delicious either way.

Servings and timing

This recipe serves 6 (about 2-cup servings each) and takes 35 minutes total — 15 minutes to prep and 20 minutes to cook. It’s ideal for summer lunches, picnics, or make-ahead dinners.

Variations

• Make it vegetarian: I skip the chicken and add extra chickpeas or white beans for protein.

• Try different pasta: I use rotini, penne, or even orzo if I don’t have farfalle.

• Add greens: I toss in baby spinach or arugula for more freshness.

• Change the cheese: I swap feta for goat cheese or a dairy-free alternative.

• Spice it up: A pinch of crushed red pepper flakes in the dressing adds heat.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen as it sits, so it’s great for meal prep. I don’t reheat it — I serve it cold or let it sit out at room temperature for 10–15 minutes before eating.

FAQs

Can I use rotisserie chicken?

Yes, I often use shredded rotisserie chicken to save time — it works great in this salad.

Is this salad good for meal prep?

Absolutely. I make a big batch and portion it out for lunches throughout the week.

Can I make the dressing ahead?

Yes. I store it in a sealed jar in the fridge for up to a week. I give it a shake before using.

What can I serve this with?

I like to serve it with pita bread, hummus, or a side of grilled vegetables for a complete meal.

Can I freeze this pasta salad?

No, I don’t recommend freezing it. The fresh veggies and feta don’t hold up well after thawing.

Conclusion

This Greek Chicken Pasta Salad is the kind of dish that makes summer meals easy and delicious. It’s full of Mediterranean flavor, takes minimal effort, and works for just about any occasion. Whether I’m feeding a family, bringing it to a party, or just treating myself to something fresh and flavorful, this recipe always delivers.