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Enjoy this easy Greek Chicken Pasta Salad for meal prep, summer picnics, potlucks, or just a quick and easy meal. The fresh flavors of Mediterranean food are paired perfectly with chicken and pasta!

Greek chicken pasta salad in a white bowl for serving. Cucumbers, tomatoes, kalamata olives, cooked chicken, bowtie pasta and feta cheese are piled high in the bowl.
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Danae from Recipe Runner developed this recipe and originally shared this post. It was updated with new photos, tips and more in 2024. She is one of my favorite food bloggers and I highly recommend visiting her site for more amazing recipes. – Ashley

This delicious pasta salad contains all of the traditional pasta salad ingredients – cooked pasta, fresh vegetables and a simple dressing. It’s one of my favorite pasta salad recipes!

It’s great for the warmer weather months because it does not need to be served hot. Prep it ahead of time so you don’t have to worry about heating something up on busy days or evenings. Serve it as a main dish or side dish.

Inspired by the best Mediterranean flavors, greek pasta salad with chicken is loaded with cucumbers, tomatoes, kalamata olives, fill, and of course, plenty of feta cheese! A homemade greek vinaigrette adds the best crisp fresh flavor.

Table of Contents

Recipe Highlights

  • Make ahead: Prep the entire thing in advance and store in the refrigerator for up to 2 days. Serve it cold or at room temperature. It’s a great meal prep lunch or dinner!
  • Perfect for summer: This greek pasta salad is a refreshing and satisfying dish that is light enough to serve during the warmer months.
  • Easy to adapt: Make this salad again and again by switching up the flavors. Add more veggies, a squeeze of lemon to the vinaigrette or make it completely gluten free by using gluten free pasta. Suggested variations are below.
Ingredients for the greek chicken salad sit in a white bowl before mixing including cooked bow tie pasta, cherry tomatoes, cucumber, kalamata olives, red onion, feta cheese and fresh dill. A small glass with the homemade vinaigrette sits on the side.

Expert Tips

  1. Cook the chicken to an internal temperature of 165°F. Use a digital kitchen thermometer for best results.
  2. Chop vegetables to roughly the same size. Cut chicken into bite-sized pieces. This ensures everything mixes together well and all ingredients are in each bite.
  3. Use a mason jar to easily mix the dressing. Simply add all of the ingredients and shake vigorously until combined.

Variations

Switch up the protein – Use cooked salmon, cooked shrimp, diced cooked ham or chickpeas to this recipe for alternate protein options.

Add other Mediterranean flavors – Add roasted red peppers, bell peppers, artichoke hearts or capers. Add a squeeze of lemon juice to the greek vinaigrette for even more flavor.

Make it gluten free – Use a gluten free pasta to make this recipe completely gluten free.

A large serving spoon scoops the greek chicken pasta salad from the bowl.

Storage and Make Ahead

If you want to make this salad ahead of time, wait to add the vinaigrette until just before serving. The pasta and vegetables will stay fresh for a couple of days when stored in the fridge.

Alternatively, you can prepare the entire salad in advance and store with the salad and dressing already mixed together. Store fully prepared salad in the fridge for up to 2 days.

Did you try this Greek Chicken Pasta Salad recipe? Leave a recipe rating and review below.

Greek chicken pasta salad in a white bowl for serving. Cucumbers, tomatoes, kalamata olives, cooked chicken, bowtie pasta and feta cheese are piled high in the bowl.
5 from 6 votes

Easy Greek Chicken Pasta Salad

By Recipe Runner
This Greek Chicken Pasta Salad is a great main dish or side salad that’s delicious any time of year. Loaded with Mediterranean flavors and a homemade greek salad dressing!
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Servings: 6
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Ingredients 

For the chicken

  • 2 boneless skinless chicken breasts,, about 1/2 pound
  • 1/2  teaspoon ground coriander
  • 1/2  teaspoon ground cumin
  • 1/2  teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4  teaspoon dried oregano,, rubbed between the palms of your hands
  • 1/4 teaspoon garlic powder
  • 1/8  teaspoon cayenne pepper,, optional

For the Vinaigrette

  • 3 tablespoons red wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon honey
  • 2 teaspoons dijon mustard
  • 1/2 teaspoon dried oregano,, rubbed between the palms of your hands
  • 1/4 teaspoon garlic powder
  • Kosher salt and fresh ground black pepper to taste

For the pasta salad

  • 1/2 pound whole wheat bow tie pasta or pasta of choice
  • 1 cup halved cherry tomatoes
  • 1 cup chopped English cucumber
  • 1/3 cup chopped kalamata olives
  • 1/4 cup diced red onion
  • 1/4 cup crumbled feta cheese
  • 1 tablespoon chopped fresh dill

Instructions 

  • In a small bowl combine all of the spices and sprinkle evenly all over the chicken. Cook or grill the chicken until no longer pink inside and let it rest for at least 5 minutes before dicing it.
  • Cook the pasta according to package instructions, drain and cool to room temperature then place in a large serving bowl.
  • Add the diced chicken, cucumbers, tomatoes, red onion, olives, feta and dill in with the pasta.
  • Whisk together all of the ingredients for the vinaigrette and pour over the pasta salad. Toss everything together until it’s coated. Taste for seasoning then serve or cover and refrigerate until ready to serve.

Notes

SUBSTITUTIONS:
  • Pasta: Penne, bowtie, shells, rotini, orzo or any other fun pasta shape works great in this dish. 
  • Chicken: While we love the chicken and marinade used in this recipe, you can use any type of precooked chicken. I also love using juicy chicken thighs. Shredded rotisserie chicken or chicken tenders also work great. 
  • Olives: You can substitute the kalamata olives for green or black olives, although the flavor will be slightly different. 
  • Gluten free pasta: Use your favorite gluten free pasta brand for this recipe. 
  • Dairy free: Omit the feta cheese to make this recipe dairy free. 
STORAGE: This pasta dish can be made in advance by storing it in an airtight container in the fridge without the dressing. It will stay fresh for up to three days. When ready to use, toss it with the vinaigrette and serve. 
Dressed pasta can also be stored for up to three days but may change the texture of the vegetables.
Freezing: This pasta dish should not be frozen as the cold temperatures can cause the vegetables and pasta to become mealy, mushy, and soft.

Nutrition

Calories: 215kcal, Carbohydrates: 15.5g, Protein: 20.6g, Fat: 7.7g, Saturated Fat: 1.9g, Polyunsaturated Fat: 0.9g, Monounsaturated Fat: 2.8g, Trans Fat: 0g, Cholesterol: 54.3mg, Sodium: 397.4mg, Potassium: 230.3mg, Fiber: 1.7g, Sugar: 7.3g, Vitamin A: 420IU, Vitamin C: 7.3mg, Calcium: 52mg, Iron: 1.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad, Side Dish
Cuisine: American, Mediterranean
Tried this recipe?Mention @spoonfulflavor or tag #spoonfulflavor!

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5 from 6 votes (3 ratings without comment)

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5 Comments

  2. This pasta salad was AMAZING! The chicken was super flavorful and the homemade vinaigrette was so easy to make. I love the addition of fresh dill, too!

    Reply

  3. Beautiful salad. Love the colors and flavors. I can’t wait to make this for lunch. Thanks for the recipe.

    Reply