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
Scale
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.
