Name: Greek Pasta Salad with Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: Greek
Ingredients: 12 oz chicken thighs (boneless, skinless); 1 tbsp extra virgin olive oil; 1 tbsp balsamic vinegar (glaze recommended); 1/4 tsp garlic powder; 1/4 tsp Aleppo pepper; 1/2 tsp kosher salt & black pepper (to taste); 1/3 cup extra virgin olive oil; 2 tbsps red wine vinegar; 1 tbsp fresh lemon juice; 1 tsp dried oregano; 1/2 tsp Aleppo pepper; kosher salt and black pepper (to taste); 200 g macaroni pasta (dry); 1 1/2 cups cherry tomatoes, halved; 1/2 cup pitted Kalamata olives, halved; 4 1/2 oz crumbled feta cheese (about 1 cup crumbled, packed); 1/3 cup fresh dill, chopped

Jump to Recipe·Print Recipe

Pasta salads really do hold a special place in my heart. Growing up, I had the standard type with mayo (and I absolutely loved it), plus the oil and vinegar types with potato and green beans. There really isn’t a pasta (or potato) salad I don’t love. Food has that ability to bring back so many memories and feelings and for me pasta salad does just that. This Greek chicken pasta salad isn’t one that I traditionally grew up eating, but it will definitely be in regular rotation from now on. Packed with tons of Mediterranean flavours and ingredients, it’s a fairly substantial pasta salad due to the addition of chicken in it. This adds a boost of protein and works as either a main or a side. If you want even more protein, you could use a lentil/chickpea type pasta which will also add an extra bit of fibre too.

greek chicken pasta salad in a large bowl.

Ingredients

Here’s everything you’ll need to make this Greek chicken pasta salad.

chicken thighs (boneless, skinless)
extra virgin olive oil
balsamic vinegar (glaze recommended
garlic powder
Aleppo pepper‍
kosher salt & black pepper
red wine vinegar
lemon juice
dried oregano
macaroni pasta
cherry tomatoes
pitted Kalamata olives
feta cheese
fresh dill

How to Make This Greek Pasta Salad with Chicken

The first thing you’ll want to do is cook the chicken so it has time to cool slightly before chopping.

Pat the chicken dry with paper towel and place in a small baking dish (or on a baking sheet). Drizzle the olive oil, balsamic, garlic powder, Aleppo pepper and salt and pepper all over. Rub into the chicken to ensure it’s fully coated.

chicken thighs in baking dish with marinade.

Transfer to the oven and bake for 18 to 20 minutes, until cooked through. Remove and let cool for a few minutes and then chop into bite sized pieces.

chicken chopped into bite sized pieces on baking sheet.

Next, make the dressing and cook the pasta.

While the chicken is cooking, make the dressing. In a jar, combine all ingredients and shake well to combine. Alternatively, place all ingredients in a bowl and whisk together.

Cook the macaroni according to package directions, drain and let cool slightly. Then pour into a large salad bowl. Pour about 1/2 of the dressing over and toss to combine.

Add the tomatoes, olives and chicken and pour the remaining dressing on top. Toss again.

Gently fold in the feta and dill. Serve and enjoy!

Tips

Marinade the chicken: for more flavour and if you have the time, you can marinate the chicken for a few hours beforehand. It’s not necessary, but if you have time, why not?!
Make extra dressing: if you will be having leftovers or making this in advance, make extra dressing. The pasta absorbs so much as it sits, so to ensure it’s not too dry, make extra to add to it before serving.
Add extra veggies: a handful of arugula, chopped cucumber or red onion would all work great in this Greek chicken pasta salad.
Extra protein and fibre: use a chickpea/lentil or whole wheat pasta which offers more protein and fibre.

Substitutions

Gluten-free: use a gluten-free pasta of your choice.
Dill: use fresh Italian parsley instead.
Dairy-free: use a dairy-free feta cheese.

Ingredients & Products I Recommend:

Kosher salt:

I exclusively use Diamond Crystal kosher salt for all of my recipes. I prefer the texture, taste and consistency of this brand and highly recommend it for everyday cooking.

Aleppo pepper:

I love using Aleppo pepper in recipes because the flavour isn’t too strong or spicy. It’s one of my most used spices and I highly recommend it.

More Recipes to Try

Looking for more weeknight dinner ideas? Try these…

Ready to make this?

If you make this Greek chicken pasta salad, please let me know by tagging me on Instagram, or leave a comment and/or review below!This post contains affiliate links, which means I may receive a small commission at no extra cost to you. I only share products and services I have personally used and love. Disclosure here.