Greek Chicken Pasta Salad Recipe
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Greek Chicken Pasta Salad Recipe – This pasta salad recipe is so delicious and easy! Made with grilled chicken, pasta, an assortment of vegetables and topped with feta cheese and a tasty homemade Greek dressing!
Do I have a super easy, scrumptious pasta salad to share with you! It is this Greek Chicken Pasta Salad that has been on repeat around here lately and is always a dish that I make for often, especially during the warmer months!
Not only is it flavorful with all of the delicious vegetables, olives, and feta added to it, but the simple homemade Greek dressing brings it all together.
Greek Chicken Pasta Salad Recipe
How to Make Greek Chicken Pasta Salad
To make this scrumptious salad, you’ll need these ingredients.
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- farfalle pasta – bowtie pasta
- chicken breast – boneless and skinless
- Stone House Seasoning – my seasoning blend
- grape tomatoes
- cucumber – english cucumber or another small, crisp cucumber
- green bell pepper
- red bell pepper
- red onion
- Greek black olives – pitted and drained
- feta cheese crumbles
For Homemade Greek dressing:
- olive oil
- red wine vinegar
- Stone House Seasoning
- dried oregano
- dried basil
- Dijon mustard
Instructions
Hidden underneath all of these delicious add-ins is my cooked pasta. For this pasta salad, I love to use farfalle pasta. It is shaped like a bowtie or little butterfly wings. It’s crinkles and crevices are just perfect for holding onto the dressing and bits of feta in the pasta salad.
Once I’ve cooked and drained my pasta, I like to let it cool a bit before I add in my vegetables and olives.
For the vegetables, I like to use a mixture of diced red and green peppers (crunch, color, and flavor), sliced cucumber, halved grape tomatoes, and diced red onion. Then, I add in my Greek black olives.
Lately for my olives, I’ve been buying my olives with the pits still in them. I think they have more flavor than already pitted olives. I just use my trusty cherry pitter and pit my olives before adding to the salad.
Now, if you don’t notice that big of a difference in the flavor or don’t want to deal with pitting olives, by all means, use a jar of olives where they’ve already handled that for you!
I love to served this pasta salad as a meal during lunch or even as supper throughout the warmer months. While it is perfectly delicious without, I definitely love it with grilled chicken added to the mix.
It reminds me of a salad that was served at a bridal luncheon before Bart and I were married. Can you believe that I still remember the salad that Mrs. Judy Smith made and served at my bridal luncheon many years ago! Don’t ask me what I had for lunch yesterday, but I can definitely remember that!
And friends, this is as close as I’ve gotten to her recipe in all these years!
And let me tell you, I’ve made plenty of them in all these years including my mother-in-law’s pasta salad, tortellini pasta salad, pesto pasta salad and my chicken caprese pasta salad. They are ALL fabulous!
I also just love the flavor that feta cheese adds to this dish.
This recipe makes a generous portion (it serves 12 large portions) perfect for serving large groups when entertaining or taking as part of a pot luck, reunions, tailgating, or for summer picnics. You can easily scale this recipe to suit your needs for smaller or even larger groups.
And I love how well it keeps in the refrigerator making it a great make ahead meal!
Served cold, it is perfect for the hottest of spring and summer days!
Here’s my Greek Chicken Pasta Salad Recipe. I hope you love it as much as we do!
Greek Chicken Pasta Salad Recipe
Ingredients
- 1 (16-ounce) package farfalle pasta
- 2 medium chicken breasts, boneless and skinless
- 1 teaspoon Stone House Seasoning
- 1 pint grape tomatoes, halved
- 1 large English cucumber, peeled and sliced
- 1 small bell pepper, diced
- 1 small red pepper, diced
- 1/2 small red onion, diced
- 1 (8-ounce) jar black olives, drained and pitted
- 1 (6-ounce) package Feta cheese
For the Greek Pasta Salad Dressing:
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1/2 teaspoon Stone House Seasoning
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 teaspoon Dijon mustard
Instructions
- Cook the pasta according to package instructions, drain and allow to cool.
- Meanwhile, spray a grill pan with olive oil and set over medium heat. Cut chicken breasts in half lengthwise and arrange the four pieces on the grill pan. Sprinkle with Stone House Seasoning and cook on one side for 4 minutes. Turn over and cook on the other side until the chicken is cooked throughout and registers 165º F when checked with an internal thermometer, about 4 more minutes. Remove the chicken from the grill pan and cut into 1/2-inch pieces.
- Add the halved grape tomatoes, cucumber slices, diced peppers and onions, pitted olives, diced chicken and the feta cheese to the pasta.
For the Greek Pasta Salad Dressing:
- Whisk together the olive oil, vinegar, Stone House Seasoning, oregano, basil, and Dijon mustard until well combined.
- Pour the Greek Pasta Salad Dressing over the pasta salad and toss to combine.
Notes
Prepare the Greek Chicken Pasta Salad recipe as instructed. Store in an airtight container in the refrigerator for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
We absolutely love your recipes. Every thing we have tried has been easy to prepare and tasty. Thank you
Thanks so much, J. Gibson! That’s what I love to hear!
I made this similar to the recipe, but had to use a substitute cheese because we don’t like feta cheese. I used bulk greek olives from Safeway’s deli section and they were terrific in this, and I also added a handful of chopped green olives.
I also fried the chicken breasts the way I ALWAYS fry chicken breasts because (we’re fussy) we don’t like grilled foods. Rinse and dry the pasture-fed chicken breasts with the fat still in place (do not remove the fat – it’s the best part for you!). Put a walnut sized hunk of coconut oil into a small fry pan. Toss in one chopped/diced LARGE onion or 1 whole bunch of green onions and lay the breasts on top of the onion. (Don’t season them yet). Cover and fry until they look done, and then fry until they are browned on both sides, sprinkle with freshly ground black peppers (or a mixture of the 4 types of peppercorns) and some sea salt. That’s it. No other seasoning necessary. This is the best way to fry them if you’re going to be using them in a salad or in chicken salad sandwiches, because you don’t want the spices to overtake the other flavors.
Simple to make and absolutely delicious. This will be in my list of go to dishes for the warmer months and for any time that we are entertaining a crowd. I used some grilled lemon pepper chicken from Wegman’s, cut back on Oregano, as my husband doesn’t care for this spice, and lost nothing in terms of flavor.
Thank you!
What would be a good alternative for cooking the chicken if you don’t have a grill pan or grill?
Hi Ellie,
Great question! You can use baked chicken or even rotisserie chicken, if you like! I hope you enjoy it! xo