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Greek Pasta Salad with Chicken Recipe

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3.9 from 7 reviews

A delicious and refreshing Greek pasta salad featuring bowtie or spiral pasta, tender chicken seasoned with Greek herbs, fresh cherry tomatoes, crisp cucumbers, red onions, and Kalamata olives, all tossed in a creamy homemade Greek dressing and topped with crumbled feta cheese. Perfect for a quick lunch or a light dinner.

  • Total Time: 25 minutes
  • Yield: 8 servings

Ingredients

Salad

  • 12 ounces pasta (farfalle or fusilli – bowties or spirals)
  • 1 lb chicken breasts
  • 1 tablespoon Greek seasoning
  • 1 tablespoon olive oil
  • 1 cup cherry tomatoes (halved)
  • 1 cup cucumber (diced)
  • 1 small red onion (sliced)
  • 1 cup Kalamata olives (halved)

Dressing

  • 2 tablespoons Greek seasoning
  • 2 teaspoons honey
  • 2 tablespoons water
  • ½ cup olive oil (divided)
  • ¼ cup red wine vinegar (can substitute balsamic vinegar)
  • ½ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • ½ cup feta cheese (crumbled)

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain the pasta and rinse under cold water to stop the cooking process and cool it down. Set aside.
  2. Cook the chicken: Dice the chicken breasts into bite-sized pieces. Season thoroughly with 1 tablespoon Greek seasoning. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the seasoned chicken pieces and cook until fully cooked, with an internal temperature reaching 165°F (75°C), about 6-8 minutes. Remove from heat and set aside to cool.
  3. Make the dressing: In a large bowl, combine 2 tablespoons Greek seasoning and 2 tablespoons water. Let this sit for a few minutes to allow the seasoning to hydrate. Then, whisk in ½ cup olive oil (you may add it in divided parts for better emulsification), ¼ cup red wine vinegar, ½ cup mayonnaise, 2 teaspoons honey, and 1 tablespoon Dijon mustard until smooth and creamy.
  4. Assemble the salad: To the bowl with the dressing, add the cooled pasta, 1 cup halved cherry tomatoes, 1 cup diced cucumber, 1 small sliced red onion, and 1 cup halved Kalamata olives. Mix thoroughly to combine all ingredients evenly with the dressing.
  5. Finish and serve: Top the salad with ½ cup crumbled feta cheese and the cooked, cooled chicken pieces. Chill in the refrigerator until ready to serve for at least 30 minutes to allow flavors to meld. Enjoy!

Notes

  • For a vegetarian version, omit the chicken and add extra feta or chickpeas for protein.
  • Use gluten-free pasta to make this recipe gluten-free.
  • Make sure to cool both pasta and chicken before adding to the salad to prevent the dressing from breaking down.
  • The salad can be made a few hours ahead and kept chilled; stir before serving.
  • Adjust the amount of honey in the dressing to suit your sweetness preference.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Greek

Find it online: https://dishiary.com/greek-pasta-salad-with-chicken-recipe/