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Greek Pasta Salad recipe with juicy tomatoes, crunchy cucumbers, red onion, olives and feta, a homemade creamy Greek dressing, topped with seasoned grilled chicken.
This is great for lunch, dinner or bringing to a party!
Step by step photos and instructions below!
One of my favorite pasta salads is this Southwest Pasta Salad, so mixing it up with some different fresh veggies, an entirely different dressing and toppings to make a new salad is fantastic.
Greek salad flavors are typically olives, tomatoes, red onions, sometimes with the addition of cucumbers, and often plenty of feta too. I sometimes add red peppers or chopped artichoke hearts to this if I have them in the fridge.
Homemade Greek Dressing
We combine those simple ingredients with a homemade red wine vinaigrette style dressing using olive oil, red wine vinegar and Greek Seasoning.
You can, of course, make your own Greek Seasoning (check out this one from Sugar Spice and Glitter), but you can buy it from the store premade too.
Why you’ll love this recipe:
- Great to make ahead and bring to a party or gathering.
- This can be a main course, or a crowd pleasing side dish.
- Simple ingredients, that are easy to find in your local store.
Frequently Asked Questions
Greek seasoning a blend of Mediterranean flavors, and can include oregano, garlic, salt, pepper, onion, marjoram. Sometimes it will include lemon, dill, thyme and even cinnamon! I buy a blend from the spice aisle at my grocery store, but you can make your own.
This Greek Seasoning is the one I like.
I have included step by step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
The full list of ingredients and quantities is found in the printable recipe card below.
- Pasta. Any kind will do, but avoid the long kinds like spaghetti and fettuccine. I like bow ties, penne, elbow macaroni or rigatoni. You can use regular, tri color or whole wheat pasta.
- Chicken. Chicken breasts work best for this recipe, but thighs will do just fine if that is what you have.
- Greek Seasoning. Find this at the grocery store, or make your own.
- Olive oil. We use this for the chicken and in the dressing. Use a good quality kind, since it will be flavoring the dressing.
- Tomatoes, Cucumber, Red Onion, Olives. I like cherry tomatoes, English cucumbers or Persian cucumbers, and Kalamata olives.
- Honey. I little bit of sweetness in the dressing cuts the acid from the red wine vinegar and balances it nicely.
- Red Wine Vinegar. You could use any kind of vinegar, but red wine vinegar is my favorite for this purpose. Apple cider vinegar or white wine vinegar are great substitutes.
- Mayonnaise. Pick your favorite kind!
- Dijon Mustard. This is essential, don’t leave it out! It is tangy, sharp and adds a spicy bit of flavor to the vinaigrette.
- Feta Cheese. You could do crumbled feta or a big chuck cut into cubes. Creamy feta cheese is salty, and adds a yummy, tangy bite to the salad. Low fat or regular are fine.
How to make this recipe
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The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Cook the pasta
Cook the pasta according to package directions in boiling salted water until al dente. Drain and rinse the pasta in cold water and set aside to cool.
Cook the chicken
Dice the chicken into bite sized pieces, and season with Greek seasoning
Heat olive oil in a skillet and cook the chicken until done (chicken is cooked when a digital thermometer reads 165 F). Set aside to cool.
Make the homemade dressing
In a large bowl, mix Greek seasoning and water. Let stand for a few minutes.
Whisk in the olive oil, vinegar, mayonnaise, honey and Dijon mustard.
In a large bowl add the cooked pasta and the cucumber, tomatoes, onion and olives. Add the dressing and mix well.
Top with feta cheese and chicken
Chill until ready to serve
What to do with leftovers
Store in an airtight container in the refrigerator for up to 4 days. Give it a good stir before serving.
Additions & Substitutions.
Apple cider vinegar or white wine vinegar are great substitutes for red wine vinegar if you don’t happen to have it on hand.
Although not necessarily traditional, I love to add red peppers, artichokes, and fresh herbs like fresh oregano, fresh basil or parsley to my salad.
Some of our favorite salad recipes:
- Summery White Bean Salad. Served chilled or at room temperature, this Summery White Bean Salad is great to make ahead, or to grab and go! A short prep time means you can have it on the table fast!
- Caprese Orzo Salad (Basil Tomato Mozzarella). An easy side, this salad combines tomatoes, fresh mozzarella and basil with a yummy homemade balsamic vinaigrette. Make ahead!
- Grilled Vegetable Salad with Tarragon Dressing. A spectacular, smoky charcoal-grilled vegetable salad, bursting with flavor, this is an easy side that you can make ahead or make with the family!
- Southwest Chicken Salad (with Chipotle Ranch Dressing). Classic flavors made fabulous in this hearty Southwest Chicken Salad. With enough protein to make this a wonderful main dish vs a side, this is a salad you’ll make over and over!
- Easy Coleslaw (Homemade Coleslaw Dressing Recipe). Basic ingredients make this Homemade Coleslaw Recipe a cinch to make! With a Creamy Coleslaw Dressing, this side will be a welcome addition to any table.
- Easy Italian Salad (from Spend with Pennies)
- Chopped Asparagus Salad (from View from the Great Island)
Greek Pasta Salad (with Chicken)
- 12 oz pasta (I use farfalle or fusilli (bowties or spirals))
- 1 lb chicken breasts
- 1 Tablespoon Greek seasoning
- 1 Tablespoon olive oil
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- 1 small red onion (sliced)
- 1 cup kalamata olives (halved)
Cook the pasta
- Cook the pasta in salted boiling water, drain and rinse in cold water and set aside to cool.
Cook the chicken
- Dice the chicken into bite sized pieces, and season with Greek seasoning
- Heat olive oil in a skillet and cook the chicken until done (chicken is cooked when a digital thermometer reads 165 F). Set aside to cool.
Make the dressing
- In a large bowl, mix Greek seasoning and water. Let stand for a few minutes.
- Whisk in the olive oil, vinegar, mayonnaise, honey and Dijon mustard.
- In a large bowl add the cooked and cooled pasta and the tomatoes, cucumber, onion and olives.
- Add the dressing and mix well.
- Top with feta cheese and chicken
- Chill until ready to serve
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Update: This recipe was originally published in September of 2014. It was republished with updated photos in March of 2022.