Print

Easy Zesty Greek Chicken Pasta Salad with Feta

easy zesty greek chicken pasta salad - featured image
Print Recipe

A quick and refreshing Greek-inspired pasta salad featuring juicy marinated chicken, tangy lemon-oregano dressing, crisp veggies, and creamy feta. Perfect for summer meals and easy weeknight dinners.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 12 oz / 340 g), sliced into strips or bite-sized pieces
  • 2 tablespoons fresh lemon juice (about half a lemon), for marinating
  • 1 teaspoon dried oregano (Greek oregano if available)
  • Salt and black pepper, to taste
  • 1 tablespoon olive oil, for cooking (extra virgin olive oil recommended)
  • 8 oz (225 g) rotini or penne pasta (use gluten-free pasta if preferred)
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1/2 cup kalamata olives, pitted and halved
  • 1/2 small red onion, thinly sliced (optional)
  • 1/2 cup crumbled feta cheese
  • 3 tablespoons extra virgin olive oil (for dressing)
  • 2 tablespoons fresh lemon juice (for dressing)
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano (for dressing)
  • 1/2 teaspoon Dijon mustard
  • Salt and black pepper, to taste (for dressing)

Instructions

  1. Marinate the chicken: In a medium bowl, combine chicken pieces with 2 tablespoons fresh lemon juice, 1 teaspoon dried oregano, salt, and pepper. Toss well to coat and let sit for 10-15 minutes.
  2. Cook the pasta: Bring a large pot of salted water to a boil. Add 8 oz rotini or penne pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water to cool.
  3. Cook the chicken: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add marinated chicken pieces in a single layer. Cook 4-5 minutes per side until golden and cooked through (internal temp 165°F / 74°C). Remove and let cool slightly.
  4. Prepare the veggies: Halve cherry tomatoes, dice cucumber, thinly slice red onion, and halve kalamata olives.
  5. Make the dressing: Whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, minced garlic, 1 teaspoon dried oregano, 1/2 teaspoon Dijon mustard, salt, and pepper until emulsified.
  6. Assemble the salad: In a large bowl, combine pasta, chicken, tomatoes, cucumber, red onion, and olives. Pour dressing over and toss gently to coat.
  7. Add feta: Sprinkle crumbled feta cheese on top and toss lightly to combine without breaking up the feta too much.
  8. Chill and serve: Refrigerate salad for at least 30 minutes before serving to let flavors meld.

Notes

Marinate chicken for at least 10-15 minutes to enhance flavor and juiciness. Rinse pasta under cold water after cooking to keep it firm. Use fresh lemon juice for best flavor. Add feta cheese gently at the end to keep texture intact. Salad tastes better after chilling for 30 minutes or more. Can prepare chicken and pasta a day ahead and combine before serving.

Nutrition

Keywords: Greek chicken pasta salad, feta pasta salad, summer pasta salad, easy chicken salad, zesty pasta salad, healthy pasta salad, quick dinner recipe

Find it online: https://yumyep.com/easy-zesty-greek-chicken-pasta-salad-with-feta-recipe-for-summer/