Enjoy this easy Greek Chicken Pasta Salad—perfect for meal prep, summer picnics, potlucks, or a fast weeknight meal. Bright Mediterranean flavors combine with tender chicken and pasta for a fresh, satisfying dish.
Danae from Recipe Runner developed this recipe and originally shared the post. It was updated with new photos, tips and additional notes in 2024. She’s a favorite food blogger and worth visiting for more great recipes. – Ashley
This Greek chicken pasta salad includes classic pasta-salad ingredients—cooked pasta, crisp vegetables, and a simple homemade vinaigrette. It’s one of my go-to pasta salad recipes.
Because it’s served cold or at room temperature, it’s ideal for warm weather and makes easy make-ahead lunches or dinners. Serve it as a main course or a side.
Inspired by Mediterranean flavors, the salad is loaded with cucumbers, cherry tomatoes, Kalamata olives, fresh dill, and plenty of feta cheese. A bright Greek vinaigrette ties everything together.
Recipe Highlights
- Make ahead: You can prep the salad ahead and refrigerate for up to 2 days. Serve cold or at room temperature—great for meal prep.
- Perfect for summer: Light, refreshing, and satisfying during warm months.
- Easy to adapt: Swap vegetables, add a squeeze of lemon to the vinaigrette, or use gluten-free pasta to suit dietary needs. Variations are listed below.
Expert Tips
- Cook chicken to 165°F (74°C). A digital thermometer helps ensure safety and juiciness.
- Uniform chopping: Cut vegetables and chicken into similar-sized pieces so every bite has a balanced mix.
- Shake the dressing: Mix the vinaigrette in a jar for quick, even emulsification—just shake and pour.
Variations
Change the protein: Try cooked salmon, shrimp, diced ham, or chickpeas for a vegetarian option.
More Mediterranean additions: Add roasted red peppers, bell peppers, artichoke hearts, or capers. A squeeze of lemon brightens the vinaigrette.
Gluten-free: Substitute gluten-free pasta to make the recipe gluten-free.
Storage and Make Ahead
To make ahead, store the pasta and vegetables separately from the vinaigrette and dress just before serving to keep textures crisp. The components stay fresh in the refrigerator for up to 2–3 days.
If you prefer to store the fully dressed salad, keep it in an airtight container for up to 2 days—note that the vegetables may soften slightly over time.
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Easy Greek Chicken Pasta Salad
Ingredients
For the chicken
- 2 boneless skinless chicken breasts (about 1/2 pound)
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon dried oregano, rubbed between the palms
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper (optional)
For the Vinaigrette
- 3 tablespoons red wine vinegar
- 1 tablespoon extra virgin olive oil
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 1/2 teaspoon dried oregano, rubbed between the palms
- 1/4 teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
For the pasta salad
- 1/2 pound whole wheat bow tie pasta (or pasta of choice)
- 1 cup halved cherry tomatoes
- 1 cup chopped English cucumber
- 1/3 cup chopped Kalamata olives
- 1/4 cup diced red onion
- 1/4 cup crumbled feta cheese
- 1 tablespoon chopped fresh dill
Instructions
- Mix the spices in a small bowl and rub evenly over the chicken. Cook or grill the chicken until no longer pink and the internal temperature reaches 165°F (74°C). Let rest at least 5 minutes, then dice.
- Cook the pasta according to package directions, drain, and cool to room temperature. Transfer to a large bowl.
- Add the diced chicken, cucumbers, tomatoes, red onion, olives, feta, and dill to the pasta.
- Whisk the vinaigrette ingredients together (or shake in a jar) and pour over the salad. Toss to coat, adjust seasoning to taste, then serve or refrigerate until ready to serve.
Notes
Substitutions:
- Pasta: Penne, shells, rotini, orzo, or any preferred shape works well.
- Chicken: Use shredded rotisserie chicken, grilled thighs, or pre-cooked tenders for convenience.
- Olives: Green or black olives can replace Kalamata if preferred.
- Gluten-free: Choose your favorite gluten-free pasta.
- Dairy-free: Omit the feta to make the salad dairy-free.
Storage: Store components separately without the dressing for best texture; keep refrigerated up to three days. Dressed salad can be stored up to three days but vegetables may soften. Do not freeze—the texture of pasta and vegetables will degrade.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Other Pasta Salad Recipes
- Tortellini Pasta Salad
- Tomato Corn Pasta Salad
- Greek Orzo Salad