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Greek Chicken Pasta Salad - Bright, Fresh, and Satisfying

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • For the Chicken and Marinade/Dressing: 1.25 lb (570 g) boneless, skinless chicken breasts or thighs
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice (plus more to taste)
  • 1 tablespoon red wine vinegar
  • 2 cloves garlic, finely minced
  • 1 teaspoon dried oregano (or 2 teaspoons fresh, chopped)
  • 1/2 teaspoon dried basil (optional)
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon honey (balances the acidity)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • For the Salad: 12 oz (340 g) short pasta (rotini, penne, or bow-tie)
  • 1 cup cherry or grape tomatoes, halved
  • 1 medium cucumber, diced (English or Persian preferred)
  • 1/2 small red onion, thinly sliced
  • 1 red bell pepper, diced
  • 3/4 cup pitted Kalamata olives, halved
  • 3/4 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh dill or mint, chopped (optional but great)

Method
 

  1. Make the Marinade/Dressing: In a bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, basil, Dijon, honey, salt, and pepper. Taste and adjust acidity or salt. Set aside 1/3 cup to use as the dressing and the rest for marinating the chicken.
  2. Marinate the Chicken: Place the chicken in a zip-top bag or shallow dish. Pour the remaining marinade over it, toss to coat, and chill for 20–30 minutes while you prep the other ingredients. Don’t marinate for more than an hour or the lemon can toughen the meat.
  3. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta until just al dente according to package directions. Drain and rinse quickly under cool water to stop cooking. Toss with a teaspoon of olive oil so it doesn’t clump.
  4. Cook the Chicken: Heat a grill pan or skillet over medium-high. Cook chicken 5–7 minutes per side (thighs may need a bit longer) until the internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice or cube.
  5. Prep the Veggies: While the chicken cooks, chop tomatoes, cucumber, onion, bell pepper, and olives. Pat the cucumber and tomatoes dry with a paper towel to limit excess moisture in the salad.
  6. Assemble the Salad: In a large bowl, combine cooked pasta, veggies, olives, and feta. Add the sliced chicken and herbs. Pour in the reserved dressing and toss gently until everything is coated.
  7. Adjust and Chill: Taste and add a pinch of salt, more lemon, or a splash of vinegar if needed. For best flavor, chill at least 20 minutes before serving. Garnish with extra herbs and a crumble of feta.