If you’re on the hunt for a fresh, vibrant, and satisfying dish that doubles as a main course or a side dish, this Greek Chicken Pasta Salad recipe is the answer. Packed with juicy tomatoes, crunchy cucumbers, kalamata olives, and tender pasta, it’s one of my favorite pasta salad recipes — perfect for meal prep lunch, large groups, or a quick dinner on those busy weeks.
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I'm obsessed with Mediterranean flavors, aren't you? If the answer is yes, you have to try my Greek Potato Salad next!
Ingredients You’ll Need
For the Salad:
- Rotini pasta (or pasta of choice) — cooked until soft. Al dente pasta tends to absorb the dressing and dry out the salad.
- Cooked chicken, grilled chicken, leftover chicken (or grab a rotisserie chicken from the grocery store for a shortcut) — chopped into bite-sized pieces
- Cherry tomatoes — halved for that juicy tomato burst
- Red onion — sliced thin or in a small dice for a punch of flavor
- Bell peppers — I used both green and red bell pepper
- Kalamata olives - because what’s a Greek pasta salad recipe without them?
- Crunchy cucumbers
- Creamy feta cheese — plenty of feta is non-negotiable
For the Homemade Greek Salad Dressing: I used my Cava Greek vinaigrette copy recipe, but left the honey out.
- Red wine vinegar — tangy and bright
- Water
- Olive oil — the base for a silky, flavorful dressing
- Fresh lemon juice
- Garlic powder — for a mellow garlic hit
- Dried oregano, dried basil, salt and black pepper
How to Make This Greek Chicken Pasta Salad Recipe
1. Cook the Pasta
- First thing, cook your pasta of choice in cold water until soft according to package directions. Drain well. I don't rinse my pasta, but you can if you like that method.
2. Prep the Chicken
- If you’re using chicken breasts or chicken tenders, season with salt and pepper and cook over medium-high heat in a large skillet with a drizzle of olive oil. For a shortcut, rotisserie chicken works beautifully — great for meal prep lunch or dinner.
3. Chop the Veggies
- Dice the red onion, bell peppers, crunchy cucumbers, and cut cherry tomatoes in half. Toss everything into a large serving bowl.
4. Make the Dressing
- In a small bowl, whisk together the olive oil, red wine vinegar, water, olive oil, garlic powder, dried basil, dried oregano, kosher salt, and some black pepper. Give it a good stir with a whisk, or put everything in a mason jar and shake well.
5. Combine Everything
- Add the cooked pasta, chicken, and delicious vegetables to a large bowl. Drizzle the homemade Greek salad dressing over the top, toss until everything is coated, then sprinkle on plenty of feta, fresh herbs.
Best Way to Serve & Store
This healthy pasta salad tastes amazing at room temperature — making it a great option for family time, large groups, or meal prep lunches. Store leftovers in an airtight container in the fridge for up to 3 days. You may need to freshen up the salad with some extra dressing or a splash of oil and vinegar.
Short Cuts
- Grabbing a rotisserie chicken or pre-chopped veggies from the grocery store is a great time saver.
- Swap regular pasta for whole wheat for extra fiber and nutrients.
- Add black olives if you love their flavor.
- The fresh vegetables and lean protein make this recipe the perfect lunch or light main dish for those warmer months.
Save this printable recipe for your favorite recipes collection — because once you try it, you’ll want it on repeat!
What’s your favorite pasta salad combo? I’d love to hear how you make this Greek chicken pasta salad recipe your own!
More pasta salad recipes
- Mexican Macaroni Salad with Ham
- Ruby Tuesday Ham and Pea Pasta Salad
- Mexican Corn Pasta Salad
- Italian Pesto Pasta Salad
- Vegetarian and Vegan Greek Pasta Salad
📖 Recipe
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Greek Chicken Pasta Salad
Ingredients
- 16 oz rotini pasta
For the chicken
- 1 tablespoon olive oil
- 1.5 lbs boneless skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tsp dried oregano
For the salad
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 English cucumber halved or quartered
- ¼ cup red onion thinly sliced or chopped finely
- 1 cup cherry or grape tomatoes halved
For the Greek dressing
- ¼ cup red wine vinegar
- ¼ cup water
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ cup olive oil from Greece
Toppings
- 1 cup feta cheese crumbled
- chopped fresh parsley if desired
Instructions
- Cook pasta of choice in cold salted water until soft according to package directions. Drain well. I don't rinse my pasta, but you can if you like that method.
- Add the olive oil to a large skillet over medium-high heat. Season chicken with dried oregano, salt, and pepper. Cook chicken for 5-6 minutes per side, or until cooked through and internal temperature is 165 degrees F. When cooled, shred or chop into bite sized pieces.
- Cut red and green bell peppers, cucumbers, red onion, and tomatoes. Add cooled pasta and the cut veggies to a large bowl.
- In a small bowl, whisk together red wine vinegar, water, olive oil, garlic powder, dried basil, dried oregano, kosher salt, black pepper, and olive oil. Give it a good stir with a whisk, or put everything in a mason jar and shake well.
- Pour dressing over salad and toss well to coat. Top with feta cheese and chopped fresh herbs, if desired.
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