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Greek chicken pasta salad in a white bowl for serving. Cucumbers, tomatoes, kalamata olives, cooked chicken, bowtie pasta and feta cheese are piled high in the bowl.
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Easy Greek Chicken Pasta Salad

This Greek Chicken Pasta Salad is a great main dish or side salad that’s delicious any time of year. Loaded with Mediterranean flavors and a homemade greek salad dressing!
Course Salad, Side Dish
Cuisine American, Mediterranean
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6
Calories 215kcal
Author Recipe Runner

Ingredients

For the chicken

  • 2 boneless skinless chicken breasts, about 1/2 pound
  • 1/2  teaspoon ground coriander
  • 1/2  teaspoon ground cumin
  • 1/2  teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4  teaspoon dried oregano, rubbed between the palms of your hands
  • 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 dried oregano, rubbed between the palms of your hands
  • 1/4 teaspoon garlic powder
  • Kosher salt and fresh ground black pepper to taste

For the pasta salad

  • 1/2 pound whole wheat bow tie pasta or pasta of choice
  • 1 cup halved cherry tomatoes
  • 1 cup chopped English cucumber
  • 1/3 cup chopped kalamata olives
  • 1/4 cup diced red onion
  • 1/4 cup crumbled feta cheese
  • 1 tablespoon chopped fresh dill

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

SUBSTITUTIONS:
  • Pasta: Penne, bowtie, shells, rotini, orzo or any other fun pasta shape works great in this dish. 
  • Chicken: While we love the chicken and marinade used in this recipe, you can use any type of precooked chicken. I also love using juicy chicken thighs. Shredded rotisserie chicken or chicken tenders also work great. 
  • Olives: You can substitute the kalamata olives for green or black olives, although the flavor will be slightly different. 
  • Gluten free pasta: Use your favorite gluten free pasta brand for this recipe. 
  • Dairy free: Omit the feta cheese to make this recipe dairy free. 
STORAGE: This pasta dish can be made in advance by storing it in an airtight container in the fridge without the dressing. It will stay fresh for up to three days. When ready to use, toss it with the vinaigrette and serve. 
Dressed pasta can also be stored for up to three days but may change the texture of the vegetables.
Freezing: This pasta dish should not be frozen as the cold temperatures can cause the vegetables and pasta to become mealy, mushy, and soft.

Nutrition

Calories: 215kcal | Carbohydrates: 15.5g | Protein: 20.6g | Fat: 7.7g | Saturated Fat: 1.9g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 2.8g | Trans Fat: 0g | Cholesterol: 54.3mg | Sodium: 397.4mg | Potassium: 230.3mg | Fiber: 1.7g | Sugar: 7.3g | Vitamin A: 420IU | Vitamin C: 7.3mg | Calcium: 52mg | Iron: 1.2mg