Description
Delight in this Greek Chicken Pasta Salad, a refreshing dish combining grilled chicken, colorful vegetables, and feta cheese tossed in a tangy dressing. Perfect for meal prep or gatherings, this salad offers a delicious taste of the Mediterranean in every bite!
Ingredients
Scale
For the Chicken
- 2 medium boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Juice of 1 fresh lemon
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
For the Pasta
- 8 ounces rotini or penne pasta
- 1 tablespoon salt (for boiling water)
- 1 teaspoon olive oil (optional)
For the Salad
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- ½ small red onion, finely chopped
- ½ cup Kalamata olives, pitted and halved
- ½ cup feta cheese, crumbled
Instructions
- Marinate the Chicken:
- In a bowl, combine 2 tablespoons of olive oil, the juice of 1 lemon, 1 teaspoon of garlic powder, and 1 teaspoon of dried oregano.
- Add the boneless, skinless chicken breasts to the marinade, ensuring they are well coated.
- Let the chicken marinate for at least 30 minutes to enhance the flavor.
- Cook the Pasta:
- Bring a large pot of salted water to a boil (about 1 tablespoon of salt).
- Add 8 ounces of rotini or penne pasta and cook according to package instructions, usually 8 to 10 minutes for al dente.
- Once cooked, drain the pasta and rinse it under cold water to stop the cooking process. Drizzle with 1 teaspoon of olive oil to prevent sticking and set aside.
- Grill the Chicken:
- Preheat a grill or grill pan over medium-high heat.
- Remove the chicken from the marinade and grill for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
- Once cooked, remove the chicken from the grill and let it rest for a few minutes before slicing it into bite-sized pieces.
- Prepare the Salad:
- In a large mixing bowl, combine the cooked pasta, sliced grilled chicken, 1 cup of halved cherry tomatoes, 1 diced cucumber, ½ small finely chopped red onion, ½ cup of halved Kalamata olives, and ½ cup of crumbled feta cheese.
- Gently toss the ingredients to mix them evenly.
- Make the Dressing:
- In a small bowl, whisk together ¼ cup of extra virgin olive oil, 2 tablespoons of red wine vinegar, 1 teaspoon of Dijon mustard, 1 teaspoon of honey, ½ teaspoon of salt, and ½ teaspoon of black pepper until well combined.
Notes
Feel free to customize your Greek Chicken Pasta Salad by adding seasonal vegetables, such as bell peppers or zucchini, or incorporating other proteins like chickpeas or shrimp for added variety. This dish can be made ahead of time and stored in the refrigerator for up to 3 days, making it perfect for meal prep or potlucks!
- Prep Time: 30
- Cook Time: 15
- Category: Salad, Pasta
- Method: Mixing, Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 22g
- Cholesterol: 60 mg