This easy Greek Chicken Pasta Salad is perfect for meal prep, summer picnics, potlucks, or a quick and delicious meal. It combines fresh Mediterranean flavors with tender chicken and pasta for a perfectly balanced dish!
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 your 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 your palms)
- 1/4 teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
For the Pasta Salad:
- 1/2 pound whole wheat bowtie pasta (or pasta of choice)
- 1 cup cherry tomatoes, halved
- 1 cup English cucumber, chopped
- 1/3 cup Kalamata olives, chopped
- 1/4 cup red onion, diced
- 1/4 cup crumbled feta cheese
- 1 tablespoon fresh dill, chopped
INSTRUCTIONS
- Prepare the Chicken: In a small bowl, mix the spices and evenly coat the chicken. Cook or grill until fully cooked, then let rest for at least 5 minutes before dicing.
- Cook the Pasta: Follow the package instructions, then drain and let it cool to room temperature. Transfer to a large serving bowl.
- Assemble the Salad: Add the diced chicken, cucumbers, tomatoes, red onion, olives, feta, and dill to the pasta.
- Make the Vinaigrette: Whisk together all vinaigrette ingredients, then pour over the salad. Toss until well coated. Taste and adjust seasoning if needed.
- Serve or Store: Enjoy immediately or cover and refrigerate until ready to serve.
NOTES
Substitutions:
- Pasta: Penne, rotini, orzo, or any fun-shaped pasta can be used.
- Chicken: Swap with shredded rotisserie chicken, chicken thighs, or chicken tenders.
- Olives: Substitute Kalamata olives with green or black olives for a slightly different flavor.
- Gluten-Free: Use your favorite gluten-free pasta.
- Dairy-Free: Omit the feta cheese.
Storage:
- Make-Ahead Tip: Store the pasta salad in an airtight container without the dressing for up to 3 days. Toss with the vinaigrette just before serving.
- Dressed Pasta: Can be stored for up to 3 days, though the texture of the vegetables may soften over time.
- Freezing: Not recommended, as freezing can make the pasta and vegetables mushy.
