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Overhead view of Greek Chicken Pasta Salad with bowtie pasta, cherry tomatoes, cucumber, olives, and feta in a white bowl

Easy Greek Chicken Pasta Salad

A fresh and satisfying Greek Chicken Pasta Salad loaded with tender spiced chicken, bowtie pasta, crisp cucumbers, cherry tomatoes, kalamata olives, fresh dill, and crumbled feta, all tossed in a homemade Greek vinaigrette.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 portions
Course: Dinner, Main Course, Salad
Cuisine: Greek, Mediterranean
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts about 1/2 lb total
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp kosher salt for chicken
  • 1/4 tsp dried oregano rubbed between palms, for chicken
  • 1/4 tsp garlic powder for chicken
  • 1/8 tsp cayenne pepper optional
  • 3 tbsp red wine vinegar for vinaigrette
  • 1 tbsp extra virgin olive oil for vinaigrette
  • 1 tbsp honey for vinaigrette
  • 2 tsp Dijon mustard for vinaigrette
  • 1/2 tsp dried oregano rubbed between palms, for vinaigrette
  • 1/4 tsp garlic powder for vinaigrette
  • 1/2 lb whole wheat bowtie pasta or pasta of choice
  • 1 cup cherry tomatoes halved
  • 1 cup English cucumber chopped
  • 1/3 cup kalamata olives chopped
  • 1/4 cup red onion diced
  • 1/4 cup feta cheese crumbled
  • 1 tbsp fresh dill chopped
  • kosher salt and fresh ground black pepper to taste, for vinaigrette

Equipment

  • Large pot
  • Skillet or grill pan
  • Large serving bowl
  • Mason jar
  • Digital meat thermometer
  • Colander

Method
 

  1. Combine all chicken spices in a small bowl and rub evenly over both chicken breasts. Cook in a skillet over medium-high heat or on the grill for 6 to 7 minutes per side, until the internal temperature reaches 165°F on a digital thermometer. Transfer to a plate and rest for at least 5 minutes, then dice into bite-sized pieces.
  2. Bring a large pot of salted water to a boil and cook the bowtie pasta according to package directions, about 9 to 11 minutes. Drain well and cool to room temperature, then transfer to a large serving bowl.
  3. Add the diced chicken, chopped cucumber, halved cherry tomatoes, diced red onion, chopped olives, crumbled feta, and fresh dill to the bowl with the pasta.
  4. Add all vinaigrette ingredients to a mason jar, seal the lid, and shake until well combined, about 20 seconds. Pour over the pasta salad.
  5. Toss everything together until evenly coated. Taste and adjust seasoning with salt, pepper, or a small squeeze of fresh lemon juice as needed. Serve immediately or refrigerate until ready to serve.

Notes

Pasta: Penne, shells, rotini, or orzo all work great as substitutes. Chicken: Rotisserie chicken, chicken thighs, or chicken tenders can be used instead. Dairy-free: Omit the feta cheese. Gluten-free: Use your favorite certified gluten-free pasta. If making ahead, store the dressing separately and add just before serving to keep the vegetables crisp.