This easy Greek Chicken Pasta Salad is the perfect make-ahead salad for summer! Loaded with fresh veggies, juicy chicken thighs, feta cheese, and a Greek yogurt dressing, this pasta salad is a crowd-pleaser side that is great for any picnic, barbecue, or lunch!
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Why you'll love this recipe
- This pasta salad is perfect to prep in advance and serve as a side dish for a summer bbq, for a picnic, or for a luncheon or shower. Since it is served at room temperature, you don't have to worry about serving a hot dish!
- The chicken in this salad makes it hearty! It would be a great salad to meal prep for lunches for the week.
- This recipe is easily adaptable! You can easily leave out any of the ingredients, including the chicken, if you prefer.
- Similar to my Elote Pasta Salad recipe, this pasta salad uses Greek yogurt in the dressing!
Key Ingredients & Substitutions
- Boneless skinless chicken thighs: chicken thighs are super juicy and forgiving to cook!
- Greek yogurt: Be sure to get plain Greek yogurt, not flavored. I like using full-fat Greek yogurt, but 2% or 0% will work great too.
- Feta cheese: For best flavor, purchase a block of feta cheese, rather than pre-crumbled cheese.
- Cucumber: Persian cucumbers are my favorite! English cucumbers work great too. No need to peel the cucumbers.
- Cherry or grape tomatoes: cherry and grape tomatoes work better than large tomatoes because they contain less liquid.
- Kalamata olives: for ease, look for pitted kalamata olives.
How to make Greek chicken pasta salad
1. Make the dressing by combining the Greek yogurt, lemon, garlic, olive oil, salt and pepper. Set aside.
2. Cook the pasta according to package directions. Drain and toss with half the dressing-- the hot pasta will soak up the flavorful dressing!
3. Meanwhile, season the chicken and sear it on the stovetop until lightly browned all over and fully cooked. Allow the chicken to rest before dicing (this will help keep the chicken juicy!).
4. Toss the pasta with the rest of the dressing, cucumber, tomatoes, olives, feta, and chicken. Taste adjusting for seasoning as desired (I usually add another pinch of salt).
Prep ahead tips
This pasta salad is a great dish to make in advance and serve at room temperature! The salad will last up to 3-4 days in an airtight container in the refrigerator. If serving it for a party, I find it tends to be most delicious within 24 hours.
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Before serving, taste again as you may need to add another pinch of salt or spoonful of Greek yogurt.
I don't recommend freezing pasta salad.
Chicken variations
- If you prefer chicken breasts, feel free to use those instead.
- I like the texture of diced chicken, but feel free to shred the chicken, if you prefer.
- I like to quickly cook the chicken on the stovetop but you can also bake the chicken in a 375 degree oven or on indirect heat on the grill.
What to serve with this pasta salad
This pasta salad is hearty enough on it's own, but if you were serving it with other dishes for a picnic or lunch, try it with:
- Pressed Sandwiches
- Watermelon Goat Cheese Salad
- Grilled Lemon Chicken (I'd leave the chicken out of the pasta salad if you do this)
- Cucumber Chickpea Salad
More summer pasta and grain salads you'll love
📖 Recipe
Greek Chicken Pasta Salad
Ingredients
- 1 lb boneless skinless chicken thighs
- ½ teaspoon Kosher salt
- ¼ teaspoon Freshly cracked black pepper
- ¼ teaspoon dried oregano
- 1 tablespoon avocado oil
- 1 lb short pasta such as penne or farfalle
- ½ cup diced red onion
- 1 ½ cup halved cherry tomatoes
- 1 ½ cup diced cucumber
- ½ cup pitted and halved kalamata olives
- 6 oz feta cheese crumbled
Dressing:
- ½ cup Greek yogurt
- 2 tablespoon Olive oil
- Juice and zest of 1 lemon
- 1 Garlic clove grated
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly cracked black pepper
Instructions
For the chicken
- Heat a large skillet on medium high heat. Pat the chicken dry and season all over with salt, pepper, and dried oregano. Add the avocado oil to the skillet then the chicken. Cook for about 15 minutes, or until the juices run clear and an internal temperature of 165 degrees is reached, flipping halfway.
- Take the chicken off the heat and allow it to rest for at least 5 minutes before dicing it into bite sized pieces.
For the dressing
- In a small bowl combine all the dressing ingredients and set aside.
For the pasta
- Bring a large pot of salted water to boil. Add the pasta and cook according to package directions until al dente. Drain. Immediately toss the hot pasta with half the dressing. Cool.
To assemble
- When the pasta has cooled, toss it with the rest of the dressing, diced chicken, and all other ingredient. Taste adjusting seasoning as needed.
Notes
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