5 from 18 votes
Easy Greek Chicken Pasta Salad
Easy Greek Chicken Pasta Salad combines seasoned grilled chicken with whole wheat bow tie pasta, fresh vegetables, Kalamata olives, and crumbled feta cheese, all tossed in a red wine vinaigrette. The salad offers a balance of tender protein, crisp vegetables, and tangy cheese boosted by a zesty homemade dressing, making it a versatile dish that can be served chilled or at room temperature.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings:
6
Calories:
215 kcal
Course:
Side Dish, Salad
Cuisine:
Mediterranean, American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 215
% 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.