Go Back
Close-up of rotini, sliced chicken, crumbled feta, cucumber, tomatoes, and olives.

Greek Pasta Salad with Chicken

This Greek-inspired pasta salad combines tender rotini, seasoned chicken, feta, cucumber, tomatoes, bell pepper, olives, and a bright lemon-herb dressing. It makes six satisfying cold-lunch portions and includes reserved dressing to refresh the salad during meal prep.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 6 meal-size portions
Course: Lunch, Main Dish, Meal Prep, Salad
Cuisine: Greek-Inspired, Mediterranean
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Seasoned Chicken
  • 1 1/2 pounds boneless skinless chicken breasts Fully thawed
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Pasta Salad
  • 12 ounces dry rotini Fusilli, penne, or bow ties may also be used
  • 1 pint cherry tomatoes Halved
  • 1 large English cucumber Diced, about 2 cups
  • 1 medium bell pepper Diced
  • 1/3 cup red onion Finely diced
  • 1/2 cup pitted Kalamata olives Halved
  • 4 ounces feta cheese Crumbled
  • 1/4 cup fresh parsley Chopped
Lemon-Herb Dressing
  • 1/3 cup olive oil
  • 3 tablespoons apple cider vinegar Used as an alcohol-free alternative
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard Use an alcohol-free, vinegar-based variety
  • 1 teaspoon dried oregano
  • 1 small clove garlic Finely grated
  • 1/4 teaspoon salt Add more only after tasting the assembled salad
  • 1/4 teaspoon black pepper

Equipment

  • Large pot
  • Large skillet
  • Instant-read food thermometer
  • Large colander
  • Large mixing bowl
  • Small mixing bowl or jar
  • Whisk
  • Chef's knife
  • Cutting board
  • Meat mallet or rolling pin Optional, for evening the thickness of the chicken
  • Airtight meal prep containers
  • Small leak-proof dressing container
  • Insulated lunch bag and ice pack Optional, for transporting the salad

Method
 

  1. Whisk the olive oil, apple cider vinegar, lemon juice, alcohol-free Dijon mustard, oregano, grated garlic, salt, and black pepper in a small bowl or jar until combined.
  2. Transfer 2 tablespoons of the dressing to a small covered container and refrigerate it. Reserve this portion for refreshing later servings.
  3. If the chicken breasts are thick, place them between sheets of parchment paper and gently pound them to an even thickness of approximately 3/4 inch.
  4. Coat the chicken with 1 tablespoon olive oil, 1 tablespoon lemon juice, dried oregano, garlic powder, salt, and black pepper.
  5. Heat a large skillet over medium heat. Add the chicken in a single layer, working in batches if necessary.
  6. Cook the chicken for approximately 6 to 8 minutes per side, depending on thickness. Confirm that the thickest part reaches 165°F or 74°C with an instant-read thermometer.
  7. Transfer the cooked chicken to a clean cutting board. Let it rest for 5 minutes, then cut it into bite-size pieces.
  8. While the chicken cooks, bring a large pot of water to a boil. Salt the water as desired, add the rotini, and cook according to the package directions until tender but not mushy.
  9. Drain the pasta thoroughly without rinsing it. Transfer the warm pasta to a large mixing bowl and toss it with 1/4 cup of the prepared dressing.
  10. Let the dressed pasta cool for approximately 10 minutes so it can absorb flavor without warming and softening the vegetables or feta.
  11. Add the cherry tomatoes, cucumber, bell pepper, red onion, olives, parsley, feta, and chopped chicken to the cooled pasta.
  12. Pour in the remaining dressing, excluding the reserved 2 tablespoons, and toss gently until the ingredients are evenly coated.
  13. Cover and refrigerate the salad for approximately 30 minutes.
  14. Taste the chilled salad and adjust with a small amount of salt, black pepper, lemon juice, or reserved dressing only if needed.
  15. Divide the salad evenly among 6 meal-prep containers and keep refrigerated until serving.

Notes

Chicken safety: Cook the thickest part of every chicken breast to 165°F or 74°C. Let the chicken rest for 5 minutes before cutting it.
Prevent dry pasta: Toss the warm pasta with part of the dressing, then reserve 2 tablespoons of dressing to refresh portions later in the week.
Prevent watery salad: Drain the pasta thoroughly and remove excess liquid from the tomatoes or cucumber if needed. If liquid collects during storage, drain it before adding reserved dressing.
Salt: Feta and olives contribute sodium. Taste the fully assembled and chilled salad before adding more salt.
Onion: For a milder flavor, rinse the diced red onion briefly under cold water, drain it thoroughly, and pat it dry.
Substitutions: Properly refrigerated leftover chicken may replace freshly cooked chicken. Boneless skinless chicken thighs, another short pasta shape, diced Roma tomatoes, black olives, or fresh dill may also be used, but the nutrition will change.
Storage: Refrigerate the finished salad within 2 hours, or within 1 hour when the surrounding temperature is above 90°F. Keep it at 40°F or below and use within 3 to 4 days. The texture is best within the first 3 days.
Transport: Keep the salad in an insulated lunch bag with an ice pack when refrigeration is not available.
Freezing: Freezing is not recommended because the cucumber, tomatoes, pasta, and feta may lose their intended texture.
Allergen note: This recipe contains wheat, milk, and mustard unless suitable alternatives are selected. Check the labels of the pasta, feta, mustard, and other packaged ingredients when cooking for someone with an allergy.