Description
This greek chicken pasta salad is loaded with Mediterranean flavours, fresh ingredients and makes for a filling side dish.
Ingredients
Units
Scale
For the chicken:
- 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)
For the dressing:
- 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)
For the salad:
- 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
Instructions
For the chicken:
- Preheat the oven to 425ºF.
- 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.
- 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.
For the dressing:
- 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.
For the salad:
- 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!
Notes
Make ahead: if making this salad ahead, reserve some dressing and let the pasta salad sit out of the fridge for about ten minutes and then toss with the reserved dressing.