Greek Chicken Pasta Salad combines grilled chicken, tender pasta, crisp vegetables, olives, and feta cheese tossed in a light lemon and olive oil dressing inspired by Mediterranean flavors.
Ingredients
12 oz rotini or penne pasta
2 boneless skinless chicken breasts
3 tablespoons olive oil
2 tablespoons lemon juice
1 garlic clove minced
1 teaspoon dried oregano
1 cup cherry tomatoes halved
1 cup diced cucumber
1/4 cup thinly sliced red onion
1/2 cup Kalamata olives sliced
3/4 cup crumbled feta cheese
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley optional
Instructions
-
Cook pasta in salted boiling water until tender but still slightly firm. Drain and rinse briefly under cool water, then allow it to cool.
-
In a bowl combine chicken, 1 tablespoon olive oil, 1 tablespoon lemon juice, garlic, oregano, salt, and pepper. Let it rest for about 15 minutes.
-
Heat a grill pan or skillet over medium heat and cook chicken for about 6–7 minutes per side until fully cooked. Rest the chicken for several minutes then slice into bite-size pieces.
-
In a small bowl whisk remaining olive oil, remaining lemon juice, and red wine vinegar to form the dressing.
-
In a large bowl combine cooled pasta, chicken, tomatoes, cucumber, red onion, and olives.
-
Add feta cheese and pour dressing over the salad.
-
Toss gently until all ingredients are lightly coated.
-
Chill for about 20 minutes before serving. Garnish with chopped parsley if desired.