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Greek Chicken Pasta Salad Recipe

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A vibrant and refreshing Greek Chicken Pasta Salad combining tender marinated chicken thighs, al dente pasta, and fresh Mediterranean vegetables tossed with a tangy lemon-oregano dressing and topped with creamy feta cheese. Perfect for a light lunch or dinner, this recipe balances zesty citrus flavors with savory herbs and crisp veggies.

Ingredients

Marinade and Dressing

  • 1 lemon (zested and juiced)
  • 3 cloves garlic, divided
  • 1/4 cup olive oil
  • 1/2 Tbsp dried oregano
  • 1/2 tsp salt
  • Freshly cracked pepper, to taste

Chicken and Pasta

  • 2 boneless, skinless chicken thighs
  • 8 oz. pasta (any shape)

Vegetables and Toppings

  • 1/2 cucumber (1.5 cups diced)
  • 1 bell pepper (any color, diced)
  • 1/4 cup pitted Kalamata olives (sliced)
  • 4 oz. grape tomatoes (halved)
  • 1/4 bunch parsley (roughly chopped)
  • 2 oz. feta cheese (crumbled)

Instructions

  1. Prepare Lemon Zest and Juice: Use a zester, microplane, or small-holed cheese grater to remove the zest from the lemon and set it aside. Squeeze the lemon to collect at least 1/4 cup of juice in a separate bowl.
  2. Make Dressing and Marinade: Mince two garlic cloves and combine with the lemon juice, olive oil, dried oregano, salt, freshly cracked pepper, and a pinch of the lemon zest. Whisk thoroughly until well blended.
  3. Marinate Chicken: Place the chicken thighs in a small zip-top bag and add half of the prepared dressing. Mince the remaining garlic clove and add it to the bag. Remove excess air and massage the marinade into the chicken. Refrigerate for at least 30 minutes to infuse flavors.
  4. Cook Pasta: Cook pasta according to package instructions until al dente. Drain through a colander and set aside to cool.
  5. Cook Chicken: Heat a skillet over medium heat. Add marinated chicken thighs along with some of the marinade oil. Cook each side for about 5 minutes or until well browned and fully cooked through. Remove chicken and let rest for 5 minutes before chopping into bite-sized pieces.
  6. Prepare Vegetables: While the chicken cooks, dice cucumber and bell pepper. Slice Kalamata olives and halve grape tomatoes. Roughly chop parsley leaves, discarding stems.
  7. Assemble Salad: In a large bowl, combine the cooled pasta, cucumber, bell pepper, tomatoes, olives, parsley, and chopped chicken. Crumble feta cheese over the top and sprinkle the remaining lemon zest. Drizzle the leftover dressing over the salad and toss gently to coat. Serve immediately or refrigerate until ready to eat.

Notes

  • Marinating the chicken for longer than 30 minutes enhances flavor and tenderness.
  • Use any pasta shape you prefer; rotini or penne work well to hold the dressing.
  • For a lighter option, you can substitute chicken breasts, but thighs offer juicier results.
  • Make the salad ahead and refrigerate for up to 24 hours for flavors to meld, but add feta just before serving to prevent sogginess.
  • Optional additions: red onion slices, capers, or a splash of red wine vinegar for extra tang.

Find it online: https://yumntasty.com/greek-chicken-pasta-salad-recipe/