Description
Mediterranean flavors dance in this Greek Chicken Pasta Salad, blending tender chicken, crisp vegetables, and tangy feta. Herb-infused dressing and zesty ingredients create a refreshing meal that brings Greek island charm right to your plate.
Ingredients
Scale
Main Protein:
- 2 boneless, skinless chicken breasts
Seasonings for Chicken:
- 1 tablespoon (15 milliliters) lemon juice
- 1 teaspoon (5 grams) dried oregano
- ½ teaspoon (2.5 grams) garlic powder
- ½ teaspoon (3 grams) salt
- ¼ teaspoon (1 gram) black pepper
- 2 tablespoons (30 milliliters) olive oil
Pasta and Vegetables:
- 8 ounces (226 grams) rotini or penne pasta
- 1 cup (150 grams) cherry tomatoes, halved
- 1 cup (150 grams) cucumber, diced
- ½ cup (75 grams) red onion, thinly sliced
- ½ cup (60 grams) kalamata olives, halved
- ½ cup (75 grams) feta cheese, crumbled
- ¼ cup (15 grams) fresh parsley, chopped
Dressing Ingredients:
- ¼ cup (60 milliliters) extra virgin olive oil
- 2 tablespoons (30 milliliters) red wine vinegar
- 1 tablespoon (15 milliliters) lemon juice
- 1 teaspoon (5 grams) Dijon mustard
- 1 teaspoon (5 grams) dried oregano
- 1 clove garlic, minced
- ½ teaspoon
Instructions
- Marinate the chicken in a zesty blend of olive oil, lemon juice, oregano, garlic powder, salt, and pepper for 15-30 minutes, allowing the flavors to penetrate deeply.
- Heat a grill or skillet to medium-high and cook the marinated chicken until it reaches an internal temperature of 165F, typically 5-6 minutes per side, ensuring a golden, slightly charred exterior.
- Remove chicken from heat and let it rest for 5 minutes to redistribute juices, then slice or dice into bite-sized pieces.
- Prepare pasta in boiling water according to package directions, cooking until perfectly al dente with a slight resistance when bitten.
- Immediately drain the pasta and rinse under cold water to halt the cooking process and prevent clumping, then set aside to cool.
- Craft a vibrant dressing by whisking together olive oil, red wine vinegar, lemon juice, Dijon mustard, dried oregano, minced garlic, and a pinch of salt and pepper until well combined.
- In a spacious mixing bowl, combine the cooled pasta, juicy cherry tomatoes, crisp cucumber, sharp red onion, briny kalamata olives, crumbled feta cheese, and fresh chopped parsley.
- Add the prepared chicken to the vegetable and pasta mixture, then drizzle the tangy dressing over the top.
- Gently toss all ingredients until evenly coated, ensuring each component is kissed by the dressing.
- Serve immediately for a fresh, vibrant meal, or refrigerate for 30 minutes to allow flavors to meld and intensify.
Notes
- Marinate chicken longer for deeper flavor infusion, allowing herbs and acids to tenderize and enhance meat’s taste.
- Rinse pasta with cold water immediately after cooking to prevent overcooking and maintain perfect al dente texture.
- Customize the salad by adding roasted bell peppers or swapping feta with dairy-free alternatives for vegan options.
- Prepare salad ahead of time and store separately to keep ingredients crisp, mixing just before serving to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Grilling
- Cuisine: Greek
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 60 mg