Greek Chicken Pasta Salad is one of those recipes I keep coming back to all summer long. It packs bold Mediterranean flavors into a simple, satisfying meal that works for lunch, dinner, or anything in between. I first made this on a busy Tuesday night when I needed something fresh, filling, and fast — and it has been on repeat ever since.
I remember tossing this together with leftover grilled chicken and whatever vegetables I had on hand. The moment that homemade Greek vinaigrette hit the bowl, the whole kitchen smelled incredible. What makes this Greek Chicken Pasta Salad a real winner is how it balances tender spiced chicken, crisp cucumbers, juicy cherry tomatoes, briny kalamata olives, and creamy feta — all brought together with a tangy, bright dressing. It comes together in about 40 minutes and is honestly just as good the next day. You are going to love this one!
Table of Contents
Ingredients for Greek Chicken Pasta Salad
I always keep these Mediterranean staples stocked because they make weeknight cooking so much easier. In my experience, the quality of the feta and olives really elevates the final dish, so I recommend going with a good block feta and genuine kalamata olives whenever possible.
Chicken
- 2 boneless skinless chicken breasts (about 1/2 lb)
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp kosher salt
- 1/4 tsp dried oregano (rubbed between your palms to release the oils — I always do this step, it makes a difference)
- 1/4 tsp garlic powder
- 1/8 tsp cayenne pepper (optional, but I recommend it for a gentle kick)
Greek Vinaigrette
- 3 tbsp red wine vinegar
- 1 tbsp extra virgin olive oil
- 1 tbsp honey
- 2 tsp Dijon mustard
- 1/2 tsp dried oregano (rubbed between palms)
- 1/4 tsp garlic powder
- Kosher salt and fresh ground black pepper to taste
Pasta Salad
- 1/2 lb whole wheat bowtie pasta (or pasta of choice — my preference is bowtie because the shape holds the dressing beautifully)
- 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 (pro tip: fresh dill is non-negotiable here — dried just does not compare)
Step-by-Step Instructions
I recommend reading through the steps before you start so everything comes together without any rushing. In my experience, prepping the vegetables while the pasta cooks and the chicken rests is the best way to keep this under 40 minutes total.
Step 1: Combine all chicken spices in a small bowl and rub them evenly over both chicken breasts. Heat a skillet over medium-high heat or fire up the grill. Cook the chicken for about 6 to 7 minutes per side, until the internal temperature hits 165°F on a digital thermometer. Do not skip the thermometer — it takes the guesswork out completely. Transfer to a plate and let it rest for at least 5 minutes before dicing into bite-sized pieces.
Step 2: While the chicken cooks, bring a large pot of salted water to a boil and cook your bowtie pasta according to the package directions, usually around 9 to 11 minutes. Drain well and spread it out or rinse briefly with cool water to bring it to room temperature. Transfer to a large serving bowl.
Step 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. Chop all vegetables to roughly the same size for the most satisfying bites.
Step 4: Add all vinaigrette ingredients to a mason jar, seal the lid, and shake until fully combined. This takes about 20 seconds and gives you a perfectly emulsified dressing every time. Pour it over the salad.
Step 5: Toss everything together until evenly coated. Taste and adjust with a pinch more salt, pepper, or a small squeeze of fresh lemon juice if you want a brighter finish. Serve right away or refrigerate until ready to eat.
What to Serve with Greek Chicken Pasta Salad
This salad is hearty enough to stand on its own, but it also pairs beautifully with light, fresh sides that echo those Mediterranean flavors. Here are some great options to round out your meal.
Mediterranean Chickpea Salad: A bright, protein-packed side that shares the same lemon and herb profile. It adds variety and texture to the table without any extra cooking time.
One Pan Greek Vegetables: Roasted zucchini, bell peppers, and onions with Greek seasoning are a natural match here. The warm, caramelized vegetables contrast nicely with the cool, crisp pasta salad.
Greek Meatball Bowl: If you are feeding a bigger crowd and want to bulk up the spread, these Greek-spiced meatballs bring extra protein and big, bold flavor to the table.
Crispy Oven Roasted Cauliflower: A simple, golden roasted side that adds crunch and a nutty depth that balances the tangy vinaigrette perfectly.
Same Day Focaccia: Soft, herby focaccia is perfect for mopping up any leftover dressing in the bowl. It turns this into a complete, crowd-pleasing spread for potlucks or BBQs.
Storage and Serving Tips
If you plan to make this Greek Chicken Pasta Salad ahead of time, store the salad and dressing separately in airtight containers in the refrigerator for up to 3 days. This keeps the vegetables crisp and the pasta from absorbing all the dressing before you are ready to eat.
If already dressed, the salad will keep well for up to 2 to 3 days in the fridge. The vegetables will soften slightly but the flavor actually deepens overnight, which many people prefer. I recommend giving it a good toss and tasting for seasoning before serving leftovers — sometimes a small splash of red wine vinegar brings it right back to life.
Serve this salad cold or at room temperature. It is a natural fit for summer BBQs, potlucks, and picnics, and it travels well. For extra Mediterranean flair, add roasted red peppers, artichoke hearts, or capers right before serving.
Frequently Asked Questions
Can I use rotisserie chicken instead of cooking the chicken from scratch?
Yes, rotisserie chicken works great and saves you time. Simply shred or dice it and toss it straight into the salad. It is one of my favorite shortcuts on busy nights.
How do I keep the pasta salad from drying out when stored?
The pasta absorbs dressing as it sits. If you are storing it dressed, add a small drizzle of olive oil and a splash of red wine vinegar when you serve leftovers and toss well to refresh the texture and flavor.
Can this Greek Chicken Pasta Salad be made gluten-free?
Absolutely. Simply swap the whole wheat bowtie pasta for your favorite certified gluten-free pasta brand. The rest of the ingredients are naturally gluten-free, so no other changes are needed.
Conclusion
This Greek Chicken Pasta Salad is the kind of recipe that earns a permanent spot in your weeknight rotation. It is quick, fresh, endlessly flexible, and genuinely delicious from the first bite. Whether you are making it for a summer potluck or a simple Tuesday dinner, it delivers every single time. Give it a try and make it your own — you will not be disappointed.
Easy Greek Chicken Pasta Salad
Ingredients
Equipment
Method
- 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.
- 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.
- 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.
- Add all vinaigrette ingredients to a mason jar, seal the lid, and shake until well combined, about 20 seconds. Pour over the pasta salad.
- 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.
