Greek Chicken Pasta Salad is one of those recipes that just makes sense for busy home cooks. It’s quick, filling, and brings together a bunch of fresh, bold flavors with minimal effort. But what really makes this salad stand out is the chicken. When you season it right and cook it just until juicy, it becomes more than just a protein add-in—it’s the star that ties everything together. I love how the chicken soaks up the Mediterranean spices and then gets tossed with crisp veggies, tangy feta, and a punchy homemade dressing. It’s simple, but every bite feels balanced and satisfying.
This is the kind of meal I reach for when I want something hearty but not heavy, especially on a weeknight when time is tight. The chicken cooks fast, and you can prep the rest while the pasta boils. It’s also a great way to use up leftover veggies or whatever’s in the fridge. I’ve tested a lot of pasta salads, but this one always feels special because the chicken isn’t just an afterthought—it’s seasoned with smoked paprika, oregano, and garlic powder, so it brings a lot of flavor without extra work.
If you’re new to cooking, don’t stress—this recipe is forgiving. The steps are straightforward, and you’ll get a lot of payoff for not much hands-on time. I like that you can serve it cold or at room temp, so it’s perfect for meal prep, picnics, or just a quick dinner. Plus, the homemade dressing is so much better than anything from a bottle. Try it once, and you’ll see how easy it is to make a meal where chicken really shines.
Greek Chicken Pasta Salad
Click here to get printable version
Fresh Finds for Your Recipe
- ½ pound skinless, boneless chicken breasts
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 1 tablespoon honey
- ¼ cup red wine vinegar
- 1 teaspoon dried oregano
- 1½ tablespoons Dijon mustard
- 3 tablespoons extra virgin olive oil
- 1 cup cherry tomatoes, halved
- 1 cup Persian cucumbers, sliced
- 1 yellow bell pepper, diced
- ½ cup chopped artichoke hearts
- ¼ cup diced red onion
- ⅓ cup chopped Kalamata olives
- 2 ounces crumbled feta cheese
- 2 tablespoons chopped flat-leaf parsley
- 12 ounces fusilli or your favorite pasta
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Once it’s al dente, drain and rinse under cold water to stop the cooking. Let it drain thoroughly so your salad isn’t watery.
- While the pasta cooks, season the chicken breasts on both sides with smoked paprika, dried oregano, garlic powder, salt, and pepper. Cook the chicken using your preferred method—grill, pan-fry, or bake—until it reaches an internal temperature of 165°F. Let it rest for 5–10 minutes before slicing into bite-sized pieces. Resting is key for juicy chicken.
- For the dressing, whisk together red wine vinegar, honey, Dijon mustard, olive oil, dried oregano, salt, and pepper in a bowl or shake in a jar until smooth and emulsified. Taste and adjust seasoning as needed.
- In a large bowl, combine the cooled pasta, chopped chicken, cherry tomatoes, cucumbers, bell pepper, artichoke hearts, red onion, olives, feta, and parsley. Pour in about half the dressing and toss gently to coat. Add more dressing if you like and season with salt and pepper to taste. Toss gently to keep the feta from breaking down too much.
- Serve chilled or at room temperature. This Greek Chicken Pasta Salad is ready to eat right away or can be made ahead for even more flavor.
Finding the Best Ingredients (and Smart Substitutions)
Start with fresh, high-quality chicken breasts—they cook quickly and stay tender. If you can’t find Persian cucumbers, use English cucumbers for similar crunch. Cherry tomatoes are ideal for their sweetness, but grape tomatoes work too. For the olives, Kalamata gives the most authentic flavor, but black olives are a fine backup. If you’re out of artichoke hearts, roasted red peppers add a nice tang. Feta is classic, but goat cheese or even a sprinkle of parmesan can work in a pinch. Use any short pasta you have—fusilli, penne, or rotini all hold the dressing well.
How It’s Traditionally Served (or How I Love to Serve It)
Greek Chicken Pasta Salad is usually served cold or at room temperature, making it perfect for picnics, potlucks, or quick lunches. I like to pile it into a big bowl and let everyone help themselves. It’s also great as a make-ahead meal for busy weeks. If you want to make it feel more special, serve it on a platter with extra feta and a drizzle of olive oil on top. Pair it with warm pita or a simple green salad for a complete meal.
Storing This Dish to Preserve Its Story
This salad keeps well in the fridge for up to 3 days. Store it in an airtight container to keep the veggies crisp. If you’re prepping ahead, keep the dressing separate and toss just before serving to avoid soggy pasta. Give the salad a quick toss before eating to redistribute the dressing and flavors. If the pasta absorbs too much dressing, add a splash of olive oil or vinegar to freshen it up.
Tips for a Truly Memorable Flavor
Don’t skip seasoning the chicken well—it’s what gives the salad its savory backbone. Let the chicken rest before slicing so it stays juicy. Use a sharp knife for clean cuts on the veggies. Taste the dressing before adding it to the salad; adjust the acidity or sweetness as needed. If you want extra flavor, add a handful of fresh herbs like dill or mint. Letting the salad sit for 30 minutes before serving helps the flavors meld.
Regional & Seasonal Variations of Greek Chicken Pasta Salad
In Greece, you’ll find similar salads with different cheeses or local olives. Some versions add capers or sun-dried tomatoes for extra punch. In summer, swap in grilled zucchini or eggplant for a seasonal twist. For a winter version, use roasted red peppers and skip the cucumbers. Try whole wheat or lentil pasta for a healthier spin, or swap chicken for grilled shrimp or chickpeas for a vegetarian option.
Your Questions Answered
Can I use rotisserie chicken instead of cooking my own?
Absolutely. Rotisserie chicken is a great shortcut and works well in this recipe. Just shred or chop the meat and season it lightly with a sprinkle of smoked paprika and oregano to echo the original flavors. Skip the extra salt if your rotisserie chicken is already well-seasoned. This saves time and still delivers plenty of flavor.
How do I keep the pasta from sticking together after rinsing?
After draining and rinsing the pasta under cold water, shake off as much water as possible and toss it with a small drizzle of olive oil. This helps prevent clumping while the pasta cools. Make sure the pasta is fully cooled before mixing with the other ingredients for the best texture.
What’s the best way to tell if my chicken is cooked through?
The safest and most accurate way is to use a meat thermometer—look for an internal temperature of 165°F at the thickest part. If you don’t have a thermometer, slice into the thickest part and check that the juices run clear and there’s no pink. Letting the chicken rest after cooking ensures it stays juicy.
Can I make this salad dairy-free?
Yes, you can easily make this Greek Chicken Pasta Salad dairy-free by omitting the feta cheese or substituting with a plant-based feta alternative. The rest of the ingredients are naturally dairy-free. You might want to add a pinch more salt or a few extra olives to balance the flavor if you skip the cheese.
How can I make this recipe gluten-free?
Just swap the regular pasta for your favorite gluten-free variety. Look for gluten-free fusilli, penne, or rotini—these shapes hold up well to the dressing and mix-ins. Be sure to check the cooking time, as gluten-free pasta can cook faster and become mushy if overdone.
Why do you recommend adding the dressing in stages?
Adding the dressing in stages lets you control the flavor and texture. Pasta salads can absorb dressing as they sit, so starting with half prevents it from becoming soggy. You can always add more if needed, but it’s hard to fix an overdressed salad. This also lets you adjust seasoning to your taste.
Greek Chicken Pasta Salad
Ingredients
For the Chicken:
- ½ pound skinless, boneless chicken breasts
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper to taste
For the Dressing:
- 1 tablespoon honey
- ¼ cup red wine vinegar
- 1 teaspoon dried oregano
- 1½ tablespoons Dijon mustard
- 3 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper to taste
For the Salad:
- 1 cup cherry tomatoes halved
- 1 cup Persian cucumbers sliced
- 1 medium yellow bell pepper diced
- ½ cup chopped artichoke hearts
- ¼ cup diced red onion
- ⅓ cup chopped Kalamata olives
- 2 ounces crumbled feta cheese
- 2 tablespoons chopped flat-leaf parsley
- 12 ounces fusilli or your favorite pasta
- Salt and freshly ground black pepper to taste
Instructions
- Begin by boiling a large pot of salted water for the pasta, following the package instructions. Once cooked, drain the pasta and rinse under cold water to halt the cooking process, ensuring it’s well drained.
For Chicken:
- Evenly coat the chicken breasts with smoked paprika, dried oregano, garlic powder, salt, and pepper. Cook the chicken by grilling, pan-frying, or baking until it reaches an internal temperature of 165°F. Allow to rest for a few minutes before cutting into bite-sized pieces.
For Dressing:
- In a jar or mixing bowl, blend red wine vinegar, honey, Dijon mustard, olive oil, dried oregano, salt, and pepper, whisking until smooth and well combined. Taste and adjust seasoning if necessary.
For Salad:
- In a large salad bowl, combine the cooled pasta, chopped chicken, cherry tomatoes, cucumbers, bell pepper, artichoke hearts, red onion, Kalamata olives, feta cheese, and parsley. Drizzle half of the prepared dressing over the salad and toss gently to coat. Add more dressing to taste, and season with salt and pepper as desired.
- Serve this delightful Greek Chicken Pasta Salad chilled or at room temperature for a healthy, tasty meal any day!
