Souvlaki Chicken Pasta Salad
Elevate your pasta salad game with this vibrant and flavorful Souvlaki Chicken Pasta Salad—a Mediterranean-inspired dish that perfectly combines tender, grilled chicken marinated in a zesty blend of olive oil, lemon, garlic, and oregano with fresh, crisp vegetables, tangy feta cheese, and hearty penne pasta. Tossed in a light yet flavorful red wine vinegar dressing with a hint of Dijon mustard and honey, this recipe is a harmonious balance of bold Greek flavors and wholesome ingredients. With juicy cherry tomatoes, crunchy cucumber, briny Kalamata olives, and fresh parsley, every bite is a burst of Mediterranean sunshine. Perfect for a quick meal prep, dinner al fresco, or your next potluck, this chilled pasta salad is as versatile as it is irresistible. Ready in under an hour, it’s a delicious and satisfying way to bring a taste of Greece to your table!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 4 tablespoons Olive oil
- 3 tablespoons Lemon juice
- 3 cloves Garlic, minced
- 1 teaspoon Dried oregano
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 250 grams Penne pasta
- 1.5 cups Cherry tomatoes, halved
- 1 medium Cucumber, diced
- 0.5 medium Red onion, thinly sliced
- 0.5 cup Kalamata olives, pitted and sliced
- 0.75 cup Feta cheese, crumbled
- 2 tablespoons Fresh parsley, chopped
- 3 tablespoons Extra virgin olive oil (for dressing)
- 2 tablespoons Red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
Instructions
In a medium bowl, whisk together 4 tablespoons olive oil, lemon juice, minced garlic, oregano, paprika, salt, and black pepper to create the marinade.
Place the chicken breasts in a zip-top bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes (or up to 6 hours).
Cook the penne pasta in salted boiling water according to the package instructions. Drain and rinse under cold water to cool. Set aside.
Heat a grill pan or outdoor grill to medium-high heat. Remove the chicken from the marinade and discard the excess marinade. Grill the chicken for 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C). Let the chicken rest for 5 minutes, then slice into bite-sized pieces.
In a large mixing bowl, combine the cooked and cooled pasta, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and parsley.
In a small bowl or jar, whisk together 3 tablespoons extra virgin olive oil, red wine vinegar, Dijon mustard, and honey to make the dressing. Season with salt and pepper to taste.
Pour the dressing over the pasta salad and gently toss to combine. Add the grilled chicken on top and give it a final toss to evenly distribute the chicken.
Serve the Souvlaki Chicken Pasta Salad chilled or at room temperature. Enjoy!
Nutrition Facts
Calories |
593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1088 mg | 47% | |
| Total Carbohydrate | 32.8 g | 12% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 7.0 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 172 mg | 13% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 710 mg | 15% | |
*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.
