Easy Greek Chicken Pasta Salad
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6
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Calories
215 kcal
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Cuisine
Mediterranean, American
Easy Greek Chicken Pasta Salad
Description
This pasta salad starts with chicken breasts rubbed with spices including coriander, cumin, smoked paprika, salt, oregano, garlic powder, and optionally cayenne for mild heat. The chicken is cooked through and rested before dicing. Whole wheat bow tie pasta is cooked and cooled, then mixed with diced cucumber, halved cherry tomatoes, chopped Kalamata olives, red onion, crumbled feta, and fresh dill.
A homemade vinaigrette made from red wine vinegar, olive oil, honey, Dijon mustard, oregano, garlic powder, salt, and black pepper is whisked and poured over the salad ingredients before tossing to coat evenly. The dressing provides bright acidity and subtle sweetness complementing the savory and fresh elements of the salad.
This dish is suitable for make-ahead meals as it can be stored refrigerated without dressing for up to three days and dressed just before serving to preserve vegetable crunch. It pairs well as a light main or side and works nicely for packed lunches or gatherings.
Variations include using different pasta shapes, substituting olive types, opting for juicy chicken thighs, or omitting feta for dairy-free versions. Freezing is not recommended due to texture changes in pasta and vegetables.
Ingredients
For the chicken
- 2 chicken breast about 1/2 pound, boneless, skinless
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cumin ground
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon oregano rubbed between the palms of your hands, dried
- 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 oregano rubbed between the palms of your hands, dried
- 1/4 teaspoon garlic powder
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
For the pasta salad
- 1/2 pound whole wheat bow tie pasta or pasta of choice
- 1 cup cherry tomato halved
- 1 cup cucumber English, chopped
- 1/3 cup kalamata olive chopped
- 1/4 cup red onion diced
- 1/4 cup feta cheese crumbled
- 1 tablespoon dill chopped, fresh
Instructions
- In a small bowl combine all of the spices and sprinkle evenly all over the chicken. Cook or grill the chicken until no longer pink inside and let it rest for at least 5 minutes before dicing it.
- Cook the pasta according to package instructions, drain and cool to room temperature then place in a large serving bowl.
- Add the diced chicken, cucumbers, tomatoes, red onion, olives, feta and dill in with the pasta.
- Whisk together all of the ingredients for the vinaigrette and pour over the pasta salad. Toss everything together until it's coated. Taste for seasoning then serve or cover and refrigerate until ready to serve.
Notes
- Substitute chicken breasts with juicy chicken thighs or precooked chicken such as rotisserie or tenders.
- Use your favorite pasta shape; gluten-free pasta works well too.
- Swap Kalamata olives for green or black olives if preferred, though flavor will vary.
- Omit feta cheese to make the salad dairy free.
- Store the pasta salad without dressing in an airtight container refrigerated for up to three days, then toss with dressing before serving.
- Dressed pasta salad can be refrigerated for up to three days but may soften the vegetables.
- Do not freeze this pasta salad as texture changes will occur.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Calories | 215kcal | 11% |
| Carbohydrates | 15.5g | 5% |
| Protein | 20.6g | 41% |
| Fat | 7.7g | 12% |
| Saturated Fat | 1.9g | 10% |
| Polyunsaturated Fat | 0.9g | 5% |
| Monounsaturated Fat | 2.8g | 14% |
| Trans Fat | 0g | 0% |
| Cholesterol | 54.3mg | 18% |
| Sodium | 397.4mg | 17% |
| Potassium | 230.3mg | 5% |
| Fiber | 1.7g | 7% |
| Sugar | 7.3g | 15% |
| Vitamin A | 420IU | 8% |
| Vitamin C | 7.3mg | 8% |
| Calcium | 52mg | 5% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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