Savor a Mediterranean marvel with this light-but-filling Greek Chicken Pasta Salad.
The Mediterranean Diet is so popular for a reason: it’s high in good fats, veggies, and flavor. Besides, it’s a delicious way to eat and drink–even red wine is OK and encouraged! Our Greek Chicken Pasta Salad makes use of many of the elements of this popular and healthy way of eating. The sunny, bright flavors of Greek cuisine and the tasty chicken go perfectly with the cool, dressed pasta.
A pasta salad like this makes me happy. I get the carbs I crave (or can swap out the traditional pasta with any number of low-carb alternatives: think chickpea or red lentil pasta) but also a hearty helping of fresh veggies and flavor. Perfect for a light meal, Greek Chicken Pasta Salad is delicious the day I make it but also keeps well for leftovers for a couple of days.
You will love Greek Chicken Pasta Salad any time of year, but it is really delicious in the hotter months. Cool, nutritious, yet substantial, it is the perfect summer meal. It can always be rounded out with some crusty bread or pita and hummus. The Greek flavors of the vinaigrette are bright but not overpowering, and the rest of the veggies, pasta, chicken, and feta make for the perfect bite.
Fabulous Feta Cheese
Feta cheese, here sprinkled on top of your pasta salad, is a common element in many Greek dishes. Greek green salads, gyros, and whipped feta spread all make use of it. So what is it and how is it different from your average cheddar or mozzarella? First of all, it’s not made from cow’s milk like cheddar or mozzarella. Feta is made from sheep’s milk or a combo of sheep and goat’s milk. It is brined; that is, it’s soaked in a salty solution for a week up to one month. It’s tangy, crumbly yet creamy, and a perfect accompaniment to loads of dishes. Better yet, it’s low-fat and fairly low in calories compared to many cow’s milk cheeses!
Top Tips for a Perfect Greek Chicken Pasta Salad
- Watch your zesting! When grating the zest of a lemon, don’t go into the white pulp layer between the peel and lemon itself—stick to the outer yellow layer of the peel, otherwise the taste will be bitter.
- While marinating, set a timer for halfway (15 minutes) and flip your bag of marinating chicken so the flavors soak in everywhere.
- No mushy pasta! Carefully watch your boiling pasta and cook until al dente, when there is a slight bite to the cooked pasta. Always do the cold rinse after cooking.
- Don’t leave veggies too big. It’s tempting to rush the chopping, but take the time and make the veggies truly bite- or fork-sized.
How do I prep and store this pasta salad?
For make-ahead options, you have two: cook and chop your chicken and chop the veggies then store in an airtight container in the refrigerator for up to 2 days before preparing the rest of the salad. Or, you can prepare the whole thing ahead up to 2 days but wait and stir in the feta cheese and parsley a few hours before serving. Freezing is not recommended. Leftovers will keep in the refrigerator for up to 4 days.
Can I use rotisserie chicken?
Absolutely! Instead of shredding it, though, chop it into bite-sized pieces and toss with half of the dressing. Instead of marinating it, instantly put the coated chicken in a preheated, nonstick skillet to warm through and let the dressing flavors soak in. Don’t overcook–5 minutes on low should be enough.
Serving Suggestions
Greek Chicken Pasta Salad is delicious with a side of hummus and a pita or even whipped feta dip. Other ideas for sides include our Baked Brie with Buttered Almonds, or Roasted Chickpeas. If you leave out the chicken entirely, you could reserve the half of the dressing and toss it onto a green salad and serve with a meaty main dish like our Red Wine Strip Steaks. A perfect summer meal to enjoy on the deck or patio!
Greek Chicken Pasta Salad
Ingredients Â
- 1 lemon
- 1/4 cup olive oil
- 3 cloves garlic divided
- 1/2 tablespoon dried oregano
- 1/2 teaspoon salt
- Freshly cracked pepper to taste
- 2 boneless skinless chicken thighs
- 8 ounces pasta any shape
- 1 bell pepper any color
- 4 ounces grape tomatoes
- 1/2 cucumber diced (about 1 1/2 cups)
- 1/4 bunch parsley
- 2 ounces feta cheese
InstructionsÂ
- Zest and juice the lemon. Using a zester or grater, remove the zest from the lemon and set aside. Then, squeeze out at least 1/4 cup of lemon juice.
- Make the dressing. Mince two cloves of garlic and whisk together with the lemon juice, olive oil, oregano, salt, pepper, and a pinch of lemon zest to create the dressing.
- Marinate the chicken. Place chicken thighs in a bag with half of the dressing and a minced clove of garlic. Seal and massage to coat. Refrigerate for 30 minutes.
- Cook the pasta. Follow package instructions to cook the pasta, then drain and allow to cool.
- Cook the chicken. In a skillet over medium heat, cook the marinated chicken until browned and cooked through, about 5 minutes per side. Let rest, then chop.
- Prepare the vegetables. Dice the cucumber, chop the bell pepper, halve the tomatoes, and roughly chop the parsley.
- Assemble the salad. In a large bowl, combine pasta, vegetables, chicken, and crumbled feta. Add lemon zest and remaining dressing, toss to coat.
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