Greek Style Chicken Pasta Salad
Elevate your summer dining with this refreshing Greek Style Chicken Pasta Salad, a vibrant medley of Mediterranean flavors and hearty ingredients. Tender grilled chicken pairs perfectly with al dente penne pasta, crisp cucumber, juicy cherry tomatoes, tangy kalamata olives, and crumbled feta cheese for a dish that's as satisfying as it is colorful. Tossed in a zesty homemade Greek dressing of extra-virgin olive oil, red wine vinegar, lemon juice, and aromatic oregano, this pasta salad is a perfect balance of bright and savory flavors. Quick to prep and ideal for meal prep or gatherings, this versatile dish is served cold, making it a light yet fulfilling choice for any occasion. Whether you're hosting a barbecue or looking for a wholesome lunch option, this Greek-inspired recipe is sure to impress.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 250 grams penne pasta
- 1 medium cucumber
- 250 grams cherry tomatoes
- 0.5 medium red onion
- 100 grams kalamata olives
- 100 grams feta cheese, crumbled
- 60 milliliters extra-virgin olive oil
- 30 milliliters red wine vinegar
- 15 milliliters lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Cook penne pasta according to the package instructions until al dente. Drain, rinse under cold water, and set aside to cool.
While the pasta is cooking, preheat a grill or stovetop grill pan to medium-high heat.
Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Grill the chicken for 5-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing into bite-sized strips.
Prepare the vegetables: dice the cucumber, halve the cherry tomatoes, finely slice the red onion, and roughly chop the kalamata olives. Set all prepared vegetables aside.
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to make the Greek dressing.
In a large mixing bowl, combine the cooked pasta, grilled chicken, diced cucumber, cherry tomatoes, sliced red onion, and chopped olives. Pour the dressing over the top and toss gently to combine.
Add the crumbled feta cheese and chopped parsley to the salad. Toss lightly to ensure even distribution.
Refrigerate the salad for at least 30 minutes to allow the flavors to meld together. Serve cold or at room temperature. Enjoy!
Nutrition Facts
Calories |
522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 7.5 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 1189 mg | 52% | |
| Total Carbohydrate | 28.6 g | 10% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 3.9 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 187 mg | 14% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 575 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
