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.
Here's everything you'll need to make this Greek chicken pasta salad.
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.
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.
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!
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.
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.
This greek chicken pasta salad is loaded with Mediterranean flavours, fresh ingredients and makes for a filling side dish.
For the chicken:
For the dressing:
For the salad:
For the chicken:
For the dressing:
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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.
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