The pasta salad that will be on repeat all summer long! this Greek chicken pasta salad isn’t just a side—it’s the main event. Packed with protein, fresh veggies, and tossed in a bright, herby dressing…you’ll be hooked. Want to serve it as a side? Just leave out the chicken.
why you’ll love this greek chicken pasta salad
If you’re looking for a summer meal that’s fresh, filling, and easy to throw together, this one checks every box. I love that it’s not just a side—it’s a full meal with protein, veggies, and a simple homemade dressing that ties everything together.
The flavors of this greek chicken pasta salad are bright, herby, and perfectly balanced. You get that fresh crunch from the veggies, saltiness from the feta and olives, and a light, zesty dressing that makes everything pop. It’s the kind of dish that feels light but still super satisfying.
It’s also one of those recipes that gets even better as it sits, which makes it perfect for meal prep, cookouts, or having on hand for busy days. You can easily make this greek chicken pasta salad ahead, and it holds up really well in the fridge without getting soggy.
And honestly, it’s so easy to customize. I’ll swap veggies based on what I have, adjust the dressing, or leave out the chicken if I’m bringing it as a side. It’s one of those go-to recipes I find myself making on repeat all summer long.
ingredients you’ll need for greek chicken pasta salad
- pasta: The base of the salad—short shapes like rotini, bowties, or penne work best for holding the dressing. You can easily use gluten-free pasta if needed and it works just as well
- cucumber: I recommend using an English cucumber (the long, seedless kind) for the best texture and flavor—it’s less watery and has a thinner skin
- cherry tomatoes: Add a pop of sweetness and freshness—grape or cherry tomatoes both work great here
- red onion: Adds a sharp bite and contrast to the creamy elements—if you prefer a milder flavor, rinse it under cold water before adding
- kalamata olives: Bring that classic briny, salty Greek flavor—make sure they’re pitted for easy prep
- feta cheese: Creamy, tangy, and slightly salty—block feta crumbled yourself will give you the best flavor and texture
- fresh dill: Adds a bright, herby finish that really makes the salad feel fresh—don’t skip this if you can
- chicken breast: Lean, high-protein option that makes this a full meal—grill or sear for the best flavor
- olive oil: The base of the dressing—use a good quality extra virgin olive oil for the best taste
- lemon juice: Fresh squeezed is best here—it adds brightness and balances the richness of the oil
- dijon mustard: Helps emulsify the dressing and adds a subtle tang without overpowering
- greek seasoning: Brings all the classic Mediterranean flavors together—look for one with oregano, garlic, and herbs like this one here
step-by-step instructions
- Marinate the chicken: Place the chicken breasts in a bowl and drizzle with olive oil. Sprinkle the Greek seasoning, salt, and pepper over the top, then toss well so the chicken is evenly coated on all sides. Let it sit for at least 10–15 minutes while you prep everything else (or longer if you have time).
- Cook the chicken: Heat a skillet or grill over medium heat. Once hot, add the chicken and cook for about 6–7 minutes per side, depending on thickness. Avoid moving it too much so you get a nice sear. Cook until the internal temperature reaches 165°F. Remove from heat and let it rest for 5–10 minutes before cutting—this keeps it juicy. Then slice or cube into bite-sized pieces.
- Cook the pasta: Bring a large pot of salted water to a boil (it should taste like the ocean). Add the pasta and cook according to package instructions until al dente. Drain and rinse lightly with cool water to stop the cooking and cool it down for the salad. Set aside.
- Prep the veggies: While the pasta cooks, dice the cucumber, halve the cherry tomatoes, finely dice the red onion, and chop the fresh dill. If you prefer a milder onion flavor, you can rinse the diced onion under cold water and pat dry.
- Make the dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, water, and Greek seasoning until smooth and well combined. Taste and adjust if needed—add a little more lemon juice for brightness or seasoning for more flavor.
- Assemble the salad: In a large mixing bowl, add the cooked and slightly cooled pasta, cucumber, tomatoes, red onion, olives, feta, dill, and grilled chicken.
- Toss everything together: Pour the dressing over the top and gently toss until everything is evenly coated. Take your time here to make sure the dressing is distributed throughout.
- Taste and adjust: Give it a taste and add salt, pepper, extra lemon juice, or more feta if needed.
- Serve or chill: You can serve it right away, or let it chill in the fridge for 30–60 minutes to let the flavors come together even more.
pro tips for making Greek chicken pasta salad
- Salt your pasta water: This is your first opportunity to build flavor—your water should taste like the ocean. Properly salted pasta makes a big difference since it carries that seasoning throughout the entire dish.
- Let the chicken rest: After cooking, let the chicken sit for 5–10 minutes before slicing. This allows the juices to redistribute, keeping it tender and juicy instead of dry.
- Cool the pasta slightly: You don’t want the pasta piping hot when assembling. Letting it cool for a few minutes helps keep the veggies crisp and prevents the feta from melting too much.
- Toss while slightly warm: That said, slightly warm pasta is ideal—it absorbs the dressing better and helps the flavors really soak in.
- Add feta last: Gently fold in the feta at the end so it holds its shape and doesn’t completely break down into the salad.
variations
- Swap the protein: Grilled shrimp, steak, or even rotisserie chicken all work well here. Chickpeas are a great plant-based option.
- Make it vegetarian: Skip the chicken and load it up with extra veggies or add chickpeas or white beans for protein.
- Add more veggies: Bell peppers, artichokes, spinach, or even sun-dried tomatoes are great additions.
- Use a different herb: Fresh parsley or oregano can be used instead of dill for a slightly different flavor profile.
- Make it gluten-free: Use your favorite gluten-free pasta—just be sure not to overcook it so it holds up well.
how do I store this Greek Chicken Pasta Salad?
Store in an airtight container in the refrigerator for up to 3–4 days; for best results, keep the dressing separate and toss before serving, adding a splash of olive oil or lemon juice to refresh if needed.
more recipes to try and LOVE!
Burrata with Tomatoes & Peaches
Spicy Roasted Carrots with Whipped Feta
If you make this Greek Chicken Pasta Salad, I’d love to hear what you think! Leave a comment and rating below, and if you share it on Instagram, tag @forgetthetakeout so I can see. Your support—through reviews, comments, and shares—helps me keep creating and sharing recipes!
Greek Chicken Pasta Salad
Ingredients
- 4 cups cooked pasta
- 1 cup diced cucumber*
- 1 cup halved cherry tomatoes*
- ½ cup diced red onion*
- ½ cup halved kalamata olives*
- ½ cup crumbled feta*
- ¼ cup fresh dill*
- dressing
- ½ cup olive oil
- ¼ cup lemon juice
- 1 tablespoon dijon mustard
- 1 tablespoon water
- 2 tablespoons greek seasoning I used @afternoonfoods
- grilled chicken
- 2 chicken breasts about 1 lb
- 2 tablespoons olive oil
- 1 tablespoon greek seasoning
Instructions
- Place the chicken breasts in a bowl and drizzle with olive oil. Add the Greek seasoning, salt, and pepper, then toss until evenly coated. Let sit for at least 10–15 minutes while you prep the rest.
- Heat a skillet or grill over medium heat. Add the chicken and cook for about 6–7 minutes per side, depending on thickness, until the internal temperature reaches 165°F. Remove from heat and let rest for 5–10 minutes, then cut into bite-sized pieces.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse lightly with cool water to stop the cooking, then set aside.
- While the pasta cooks, dice the cucumber, halve the cherry tomatoes, finely dice the red onion, and chop the fresh dill.
- In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, water, and Greek seasoning until smooth and well combined.
- In a large bowl, add the cooked pasta, cucumber, tomatoes, red onion, olives, feta, dill, and grilled chicken.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Taste and adjust seasoning with additional salt, pepper, lemon juice, or feta as needed.
- Serve immediately, or refrigerate for 30–60 minutes to allow the flavors to come together before serving.
