Greek Chicken Pasta Salad

$- 2 cups rotini or penne pasta - 1 pound cooked chicken breast, diced - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red onion, thinly sliced - 1 cup Kalamata olives, pitted and halved - 1 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped - 1/4 cup olive oil - 2 tablespoons red wine vinegar - 1 teaspoon dried oregano - Salt and pepper to taste - Additional parsley - Slices of cucumber I love this Greek Chicken Pasta Salad because it is fresh and bright. The main ingredients create a colorful dish. The rotini or penne pasta serves as a great base. Choose either pasta for a fun twist. The cooked chicken adds protein and keeps you full. Cherry tomatoes give a pop of color and sweetness. Next, the cucumber adds a nice crunch. The red onion brings a sharp flavor, but it’s not too strong. Kalamata olives add a briny taste that balances everything. Feta cheese gives a creamy texture and salty kick. Fresh parsley adds a touch of brightness and freshness. For the dressing, I mix olive oil and red wine vinegar for a tangy base. Dried oregano gives it that classic Greek flavor we love. Finally, I season with salt and pepper to make it perfect. You can also add optional garnishes for extra flair. A sprinkle of parsley on top looks nice. Slices of cucumber on the side make it look fresh and inviting. This dish is not just filling; it’s also a feast for the eyes! {{ingredient_image_1}} Start by boiling a large pot of salted water. This helps add flavor to the pasta. Once the water is boiling, add 2 cups of rotini or penne pasta. Cook it until it is al dente, which means it should be firm but not hard. This usually takes about 8 to 10 minutes. Drain the pasta in a colander and rinse it under cold water. This cools it down and stops the cooking process. In a large mixing bowl, combine the cooled pasta with 1 pound of diced cooked chicken. Next, add in 1 cup of halved cherry tomatoes, 1 diced cucumber, and 1/2 thinly sliced red onion. Then, toss in 1 cup of pitted and halved Kalamata olives, along with 1 cup of crumbled feta cheese. Mix these ingredients well so that everything is evenly distributed. In a small bowl, whisk together 1/4 cup of olive oil and 2 tablespoons of red wine vinegar. Add in 1 teaspoon of dried oregano, along with salt and pepper to taste. Whisk until the dressing is smooth and well mixed. Taste it and adjust the seasoning if needed. Drizzle the dressing over the pasta salad. Then, gently toss all the ingredients together until everything is well coated with the dressing. Finally, add 1/4 cup of chopped fresh parsley and give the salad another gentle toss to mix it in. Cover the bowl with plastic wrap or a lid. Place the salad in the refrigerator for at least 30 minutes. This chilling time allows the flavors to meld beautifully. Enjoy your flavorful and fresh Greek chicken pasta salad! To ensure your pasta doesn’t stick, follow these tips: - Use plenty of salted water when boiling the pasta. - Stir the pasta for the first minute while it cooks. - Avoid adding oil to the water, as it can prevent sauce from sticking later. Rinsing the pasta is key. After cooking, drain and rinse it under cold water. This stops the cooking process and cools the pasta down quickly. It also helps remove some starch, which can make the dish too sticky. Adjust the flavors of your dressing to suit your taste. If you want more tang, add extra vinegar. If you prefer a milder taste, use less. Mix and taste until you find the perfect balance. If you don’t have red wine vinegar, try these alternatives: - Lemon juice for a fresh zing. - Apple cider vinegar for a sweeter note. - Balsamic vinegar if you want a richer flavor. For presentation, serve the salad in a large bowl. You can also use individual plates for a nice touch. Garnish with extra parsley and cucumber slices to make it look fresh and inviting. Pair this salad with grilled meats or a crusty bread. It also works well with a light soup or roasted veggies for a complete meal. Pro Tips Cook Pasta Al Dente: Make sure to cook the pasta just until al dente for the best texture, as it will continue to absorb dressing and flavors while it cools. Chill Before Serving: Allow the salad to chill in the refrigerator for at least 30 minutes before serving to enhance the flavors and ensure a refreshing taste. Use Fresh Ingredients: Opt for fresh, high-quality ingredients, especially when it comes to olives and feta cheese, to elevate the taste of your salad. Customize Your Veggies: Feel free to add or substitute your favorite vegetables, such as bell peppers or artichokes, to suit your taste and make the dish your own. {{image_2}} You can switch up the protein in your Greek chicken pasta salad. Grilled shrimp adds a light touch. It pairs well with the pasta and veggies. Tofu is another great choice for a plant-based option. It soaks up the dressing and adds a nice texture. If you want something quick, rotisserie chicken is perfect. Just shred it and mix it in. It saves time and still tastes great. For those who need gluten-free options, look for gluten-free pasta. Many brands offer pasta that tastes just as good. This way, everyone can enjoy the salad. If you're vegan, try using a dairy-free feta. There are many brands that mimic the taste and texture of regular feta. It keeps the salad flavorful while meeting dietary needs. To boost flavor, add capers or roasted red peppers. They bring a nice zing to the dish. You can also mix in fresh herbs like basil or dill. They add depth and freshness to each bite. Experiment with these variations to make the salad your own. Each change can create a fun twist on this classic dish. To keep your Greek Chicken Pasta Salad fresh, place it in an airtight container. Make sure the lid fits tightly. This helps prevent any odors from other foods. The salad will last about 3 to 5 days in the fridge. Before serving, give it a good stir to mix everything well. You can freeze Greek Chicken Pasta Salad, but it may change texture. If you want to freeze it, do not add the dressing yet. Instead, freeze the salad ingredients together. Use a freezer-safe bag or container. Remove as much air as possible to avoid freezer burn. It can last up to 3 months in the freezer. When ready to eat, thaw it in the fridge overnight. Most salads, including this one, are best served cold. However, if you prefer it warm, gently reheat the chicken separately. Use a microwave or skillet on low heat. Avoid reheating the pasta and veggies together as they may become soggy. After reheating the chicken, mix it back in with the salad. Always serve it fresh for the best taste. You can store Greek Chicken Pasta Salad in the fridge for up to three days. Make sure to keep it in an airtight container. This helps keep the salad fresh and safe to eat. After three days, the flavor may fade and the textures can change. Yes! You can make this salad a day ahead. Just prepare it and cover it well in the fridge. This gives the flavors more time to blend. I recommend adding the parsley right before serving. This keeps it fresh and vibrant. If you don’t like olives, you can skip them. Try adding artichoke hearts or sun-dried tomatoes instead. For feta, you can use goat cheese or a dairy-free cheese. These options will still give you a nice flavor. Greek Chicken Pasta Salad is quite healthy. It has lean protein from the chicken. The fresh veggies add fiber and vitamins. Feta cheese gives calcium, but you can skip it for fewer calories. Overall, this salad is a balanced and nutritious meal. This Greek Chicken Pasta Salad is easy to make and packed with flavor. We covered the ingredients, step-by-step instructions, and helpful tips to ensure your salad shines. You can also explore variations and storage options for convenience. Remember, this dish is great for meal prep or gatherings. Enjoy experimenting with flavors and making it your own. With these techniques, your salad will impress every time. Dive in and savor each bite!$

Greek Chicken Pasta Salad

A refreshing and flavorful pasta salad with chicken, vegetables, and feta cheese, perfect for a light meal or side dish.

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Prep Time 15

Cook Time 10

Total Time 45

Course Main Course

Cuisine Greek

Servings 6

Calories 350 kcal

Ingredients

2 cups rotini or penne pasta
1 pound cooked chicken breast, diced
1 cup cherry tomatoes, halved
1 unit cucumber, diced
0.5 unit red onion, thinly sliced
1 cup Kalamata olives, pitted and halved
1 cup feta cheese, crumbled
0.25 cup fresh parsley, chopped
0.25 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
to taste salt and pepper

Instructions

In a large pot of salted boiling water, cook the pasta according to package directions until al dente. Drain and rinse under cold water to cool.
In a large mixing bowl, combine the cooled pasta, diced chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, and crumbled feta cheese.
In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper. Adjust seasoning to taste.
Drizzle the dressing over the pasta salad and toss gently until all ingredients are well coated.
Lastly, add the chopped parsley and give the salad another gentle toss to incorporate.
Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld before serving.

Notes

Serve in a large salad bowl or individual plates, garnished with extra parsley and cucumber slices.

Keyword chicken, Greek, pasta salad