If you are looking for a vibrant and flavorful dish to brighten up any meal, this Greek Chicken Pasta Salad Recipe is an absolute winner. It combines tender marinated chicken thighs with al dente pasta and a colorful mix of fresh vegetables, all tossed in a tangy lemon and oregano dressing. Each bite bursts with Mediterranean freshness, from zesty lemon to creamy feta, making it perfect for warm-weather lunches, picnics, or a quick weeknight dinner with plenty of personality.
Ingredients You’ll Need
Every ingredient in this Greek Chicken Pasta Salad Recipe plays a vital role, creating a harmony of taste, texture, and color that’s both simple and stunning. From the bright lemon juice that lifts the dressing to the salty bite of Kalamata olives, these essentials are easy to find and bring your salad to life.
- 1 lemon: Use both the zest and juice for vibrant citrus flavor and freshness.
- 3 cloves garlic: Adds a punch of aromatics, with some for marinade and some mixed into the salad.
- 1/4 cup olive oil: A heart-healthy fat that creates a silky dressing to coat every ingredient.
- 1/2 tablespoon dried oregano: This herb gives the dish that unmistakable Mediterranean flair.
- 1/2 teaspoon salt: Enhances all the flavors and brings balance.
- Freshly cracked pepper: For a subtle heat and aromatic depth.
- 2 boneless, skinless chicken thighs: Juicy and tender, they soak up the marinade beautifully.
- 8 oz pasta (any shape): Your choice of pasta makes it easy to customize, but something like rotini or bowtie works great.
- 1/2 cucumber (1.5 cups diced): Adds crunch and a refreshing contrast.
- 1 bell pepper (any color): Sweetness and bright color that livens up the bowl.
- 1/4 cup pitted Kalamata olives: For that signature briny, savory kick.
- 4 oz grape tomatoes: Burst of juicy sweetness and vibrant red to make your salad pop.
- 1/4 bunch parsley: Fresh herbaceous notes to brighten every forkful.
- 2 oz feta cheese: Crumbled on top for creamy, salty indulgence.
How to Make Greek Chicken Pasta Salad Recipe
Step 1: Prep the Lemon and Dressing
Start by zesting the lemon with a microplane or zester to capture that essential citrus aroma, then squeeze out the juice, measuring about 1/4 cup. This lemon juice will give your salad its fresh, tangy backbone, while the zest adds a lovely fragrant touch that will perk up the whole dish.
Step 2: Make the Marinade and Dressing
Minced garlic joins the lemon juice, olive oil, oregano, salt, cracked pepper, and a pinch of the lemon zest in a bowl. Whisk it all together until smooth and vibrant. Half of this dressing will become a marinade for the chicken, infusing it with those bright, herby notes, while the other half will be reserved to dress the salad, tying every element together.
Step 3: Marinate the Chicken Thighs
Place your chicken thighs into a zip-top bag, pour in half of the dressing, and add the final minced garlic clove. Squeeze out excess air and massage the bag gently to coat every inch of meat. Refrigerate this for at least 30 minutes, allowing time for the flavors to soak in deeply, setting the stage for juicy, flavorful chicken.
Step 4: Cook the Pasta
While the chicken marinates, cook your pasta according to package instructions, then drain and set aside to cool. Letting the pasta cool is key here so it won’t get mushy in the salad, keeping that perfect al dente bite you want.
Step 5: Cook the Chicken Thighs
Heat a skillet over medium heat and add the marinated chicken thighs. Cook them for about five minutes on each side until browned and thoroughly cooked through. The olive oil in the marinade prevents sticking, and the result is a beautifully caramelized exterior with juicy meat inside. Rest the chicken for five minutes, then chop into bite-sized pieces – perfect for tossing into your salad.
Step 6: Prep the Vegetables
Dice the cucumber and bell pepper into uniform cubes so every forkful gets a bit of crunch and sweetness. Slice the olives and tomatoes in half; if you opt for larger tomatoes, feel free to dice them. Roughly chop the parsley leaves to sprinkle throughout, introducing fresh, green notes that brighten the entire bowl.
Step 7: Build and Toss the Salad
In a large bowl, combine the cooled pasta, vegetables, chopped chicken, and crumbled feta. Add a pinch or two of lemon zest for a pop of freshness, then drizzle the reserved dressing over the salad. Toss everything gently but thoroughly to ensure each ingredient is coated and ready to shine.
How to Serve Greek Chicken Pasta Salad Recipe
Garnishes
For an elegant finish, add a few sprigs of fresh parsley on top and an extra crumble of feta. A light drizzle of good quality olive oil right before serving will enhance the flavors and add a lovely sheen to the salad.
Side Dishes
This salad stands beautifully on its own as a complete meal, but you can also pair it with warm pita bread or a simple Mediterranean soup for a more substantial feast. Light roasted vegetables or a lemony hummus dip balance the robust flavors here beautifully too.
Creative Ways to Present
Serve this salad in individual clear glass bowls to showcase its vibrant colors or arrange it on a large platter garnished with additional olives and tomato slices for a family-style meal. If you’re hosting a picnic, pack it in a mason jar for grab-and-go Mediterranean goodness.
Make Ahead and Storage
Storing Leftovers
This Greek Chicken Pasta Salad Recipe keeps well in the fridge for up to two days when stored in an airtight container. The flavors meld even more after resting, but for best texture, add feta fresh before serving if possible.
Freezing
Freezing is not recommended as fresh vegetables and feta tend to lose their texture and become watery upon thawing. For the best taste, enjoy this salad fresh or refrigerated.
Reheating
Since this salad is best served cold or at room temperature, simply allow refrigerated leftovers to sit out for 10 to 15 minutes to take the chill off before enjoying. The chicken can be gently warmed separately if desired, but keep the salad itself cool.
FAQs
Can I use chicken breast instead of chicken thighs?
Absolutely! Chicken breast works fine, but it tends to be leaner and can dry out more easily, so watch your cooking time carefully to keep it juicy in this Greek Chicken Pasta Salad Recipe.
What kind of pasta is best for this salad?
Pasta shapes like rotini, farfalle, or penne work great because they hold the dressing well and mix nicely with the other ingredients. However, feel free to use any pasta you love.
Can I make this salad vegan?
To make it vegan, substitute the chicken with grilled tofu or chickpeas and replace feta with a vegan cheese alternative or simply omit it. The lemon-oregano dressing still delivers plenty of delicious flavor!
How long should the chicken marinate?
Marinating the chicken for at least 30 minutes is ideal to let the flavors fully penetrate. If you have more time, a few hours or overnight will deepen the taste even more.
Is this salad suitable for meal prep?
Yes! It’s perfect for meal prep since you can make all the components ahead of time and assemble when ready to eat, making a quick, nutrient-rich lunch or dinner any day of the week.
Final Thoughts
There is something truly special about this Greek Chicken Pasta Salad Recipe — it’s like a trip to the Mediterranean in every bite. Bright, satisfying, and colorful, it’s a fantastic recipe to keep in your rotation for easy, crowd-pleasing meals. Give it a try soon, and I promise it will become one of your personal favorites too!
Print
Greek Chicken Pasta Salad Recipe
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 4 to 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Greek
- Diet: Halal
Description
This refreshing Greek Chicken Pasta Salad combines tender marinated chicken thighs with al dente pasta and fresh vegetables like cucumber, bell pepper, Kalamata olives, and grape tomatoes. Tossed with a zesty lemon-oregano dressing and topped with crumbly feta cheese, it’s a vibrant, flavorful dish perfect for a light lunch or a satisfying dinner.
Ingredients
Marinade & Dressing
- 1 lemon (zested and juiced, about 1/4 cup juice)
- 3 cloves garlic, divided
- 1/4 cup olive oil
- 1/2 Tbsp dried oregano
- 1/2 tsp salt
- Freshly cracked pepper, to taste
Main Ingredients
- 2 boneless, skinless chicken thighs
- 8 oz pasta (any shape)
- 1/2 cucumber (1.5 cups diced)
- 1 bell pepper (any color, diced)
- 1/4 cup pitted Kalamata olives (sliced)
- 4 oz grape tomatoes (halved)
- 1/4 bunch parsley (roughly chopped)
- 2 oz feta cheese (crumbled)
Instructions
- Lemon Preparation: Use a zester, microplane, or small-holed cheese grater to remove the zest from the lemon and set it aside. Then squeeze the juice from the lemon into a bowl, reserving at least 1/4 cup of juice for the dressing and marinade.
- Make the Dressing and Marinade: Mince two cloves of garlic and combine them with 1/4 cup lemon juice, olive oil, dried oregano, salt, fresh cracked pepper, and a pinch of lemon zest. Whisk everything together until well blended to create a bright and flavorful dressing and marinade.
- Marinate the Chicken: Place the chicken thighs in a small zip-top bag and add half of the dressing mixture along with the remaining minced garlic clove. Seal the bag, remove the air, and massage to coat the chicken evenly. Refrigerate for at least 30 minutes to allow the flavors to develop.
- Cook the Pasta: While the chicken is marinating, cook the pasta according to package instructions until al dente. Drain using a colander and let it cool to room temperature.
- Cook the Chicken: Heat a skillet over medium heat. Once hot, add the marinated chicken thighs and cook approximately 5 minutes per side until nicely browned and fully cooked through. Use the marinade’s olive oil to prevent sticking. Remove the chicken and let it rest for 5 minutes before chopping into bite-sized pieces.
- Prepare Vegetables: Dice the cucumber and bell pepper. Slice the Kalamata olives and halve the grape tomatoes. Remove parsley leaves from stems and chop roughly.
- Assemble the Salad: In a large bowl, combine the cooled pasta, diced cucumber, bell pepper, olives, tomatoes, parsley, and chopped chicken. Crumble feta cheese on top, sprinkle with lemon zest, and pour the remaining dressing over everything. Toss gently until well combined. Serve immediately or chill in the refrigerator until ready to eat.
Notes
- Marinate the chicken for longer if time allows, up to 2 hours, for deeper flavor.
- Use any pasta shape you prefer; short shapes like rotini or penne work best to hold dressing.
- Grape tomatoes give a nice sweetness, but Roma tomatoes can be diced as a substitute.
- Refrigerate leftovers in an airtight container for up to 2 days.
- For a lighter version, substitute chicken breasts for thighs and reduce the olive oil slightly.
