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Greek Chicken Pasta Salad Recipe

Greek Chicken Pasta Salad Recipe combines grilled chicken, pasta, fresh vegetables, feta cheese, and homemade Greek dressing.
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Prep Time 20 minutes
Course Main Course Salad
Cuisine Mediterranean, Greek

Ingredients
  

  • For the Salad
  • 16 ounces farfalle pasta
  • 2 boneless skinless chicken breasts
  • 1 teaspoon Stone House Seasoning
  • 1 pint grape tomatoes halved
  • 1 large English cucumber peeled and sliced
  • 1 small green bell pepper diced
  • 1 small red bell pepper diced
  • ½ small red onion diced
  • 8 ounces black olives drained and pitted
  • 6 ounces feta cheese crumbled
  • For the Greek Pasta Salad Dressing
  • ¼ cup olive oil
  • ¼ cup red wine vinegar
  • ½ teaspoon Stone House Seasoning
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • 1 teaspoon Dijon mustard

Instructions
 

  • Cook the farfalle pasta according to the package directions until al dente. Drain and rinse with cold water to stop the cooking process. Allow it to cool completely.
  • Lightly grease a grill pan with olive oil and heat over medium heat.
  • Slice the chicken breasts in half lengthwise to create four thinner pieces.
  • Season both sides with Stone House Seasoning.
  • Grill for about 4 minutes per side or until the internal temperature reaches 165°F (74°C).
  • Remove from the pan and let the chicken rest for several minutes before cutting it into bite-sized cubes.
  • In a large serving bowl, combine the cooled pasta, grilled chicken, tomatoes, cucumber, green bell pepper, red bell pepper, onion, olives, and feta cheese.
  • In a small bowl, whisk together olive oil, red wine vinegar, Stone House Seasoning, oregano, basil, and Dijon mustard until smooth.
  • Pour the dressing over the salad and gently toss until everything is evenly coated.
  • Refrigerate for at least 30 minutes before serving for the best flavor. This Greek Chicken Pasta Salad Recipe tastes even better after the ingredients have had time to marinate together.

Notes

  • For extra freshness, add chopped parsley before serving.
  • Rotisserie chicken works well when you're short on time.
  • You can substitute spinach or penne pasta if desired.
  • Serve with warm pita bread or grilled vegetables.
  • The dressing can be prepared up to three days ahead.