Greek Chicken Pasta Salad (Print-Friendly Version)
Grilled chicken, fresh veggies, and feta cheese tossed with farfalle pasta and zesty homemade Mediterranean dressing.
# What You'll Need:
→ Main Ingredients
01 -
2-3 boneless skinless chicken breasts (use 3 if smaller)
02 -
16 ounces (454 g) dry farfalle pasta
03 -
1 pint (473 g) cherry tomatoes, halved
04 -
1 cup (133 g) diced or thinly sliced cucumber
05 -
½ red onion, diced
06 -
¼ cup (31 g) thinly sliced pepperoncini
07 -
⅓ cup (45 g) kalamata olives, halved
08 -
¾ cup (113 g) crumbled feta cheese
→ For the Chicken
09 -
Avocado oil, for brushing
10 -
Salt and pepper, to taste
→ For the Dressing
11 -
½ cup (118 ml) olive oil
12 -
¼ cup (59 ml) red wine vinegar
13 -
Juice from 1 lemon
14 -
1 teaspoon dijon mustard
15 -
1 teaspoon dried oregano
16 -
½ teaspoon kosher salt
17 -
½ teaspoon ground black pepper
# How to Make It:
01 -
Brush chicken breasts with avocado oil and season with salt and pepper on both sides.
02 -
Preheat outdoor grill to medium (or use a grill pan) and grill chicken for about 10 minutes on each side, until it reaches an internal temperature of 165°F (74°C). Remove from grill and set aside to cool before chopping into large pieces.
03 -
Cook farfalle pasta according to package directions in salted water. Drain and let cool completely.
04 -
Whisk together olive oil, red wine vinegar, lemon juice, dijon mustard, dried oregano, kosher salt, and black pepper until emulsified. Skip this step if using store-bought dressing.
05 -
In a large mixing bowl, combine chopped chicken, cooled pasta, cherry tomatoes, cucumber, red onion, pepperoncini, kalamata olives, and crumbled feta. Pour dressing over the ingredients and toss well until evenly coated.
06 -
For best flavor, chill in the refrigerator for 1 hour before serving (optional).
# Additional Tips:
01 -
Use leftover grilled or rotisserie chicken if you have any on hand.
02 -
For quicker cooling, rinse pasta in cold water after draining.