This Greek Chicken Pasta Salad is a healthy main dish pasta salad that’s delicious any time of year! Loaded with cucumbers, tomatoes, kalamata olives and of course, plenty of feta cheese!
1/4 teaspoondried oregano,rubbed between the palms of your hands
1/4teaspoongarlic powder
1/8 teaspooncayenne pepper,optional
For the Vinaigrette
3tablespoonsred wine vinegar
1tablespoonextra virgin olive oil
1tablespoonhoney
2teaspoonsdijon mustard
1/2teaspoondried oregano,rubbed between the palms of your hands
1/4teaspoongarlic powder
Kosher salt and fresh ground black pepper to taste
For the pasta salad
1/2poundwhole wheat bow tie pasta or pasta of choice
1cuphalved cherry tomatoes
1cupchopped English cucumber
1/3cupchopped kalamata olives
1/4cupdiced red onion
1/4cupcrumbled feta cheese
1tablespoonchopped 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
Storing: 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.