This Greek chicken pasta salad combines seasoned chicken, pasta, cucumber, tomatoes, Kalamata olives and feta with a simple balsamic dressing. This is designed as a cold meal prep recipe which makes it perfect for the summer months when you really don't want anything warm.
I have a handful of Mediterranean-inspired recipes and every time I make one, I become temporarily obsessed with Kalamata olives again. After using these flavours in my Greek chicken rice bake and Greek chicken rice bowl, I knew I had to give them a go in this pasta salad.
The key difference when I'm making pasta specifically for meal prep is that I think about how it will taste tomorrow, not just five minutes after cooking. Pasta absorbs dressing, cucumber and tomato release moisture, and cold chicken can taste dry if it's overcooked, so the instructions below account for all three.
TL:DR
- Servings: 4
- Prep time: 15 minutes Cook time: 15 minutes
- Meal prep: Great for cold meal prep because the chicken, pasta and vegetables make it filling without needing to reheat it. Reserve a little dressing to refresh the pasta before eating.
- Fridge storage: 2-3 days in an airtight container
- Freezer storage: not recommended due to vegetable texture
- Reheating:
- Customise: Change the pasta shape, swap vegetables, use chicken thigh, adjust the olives or replace the balsamic dressing
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Why you'll love this recipe
Summer friendly. Cucumber, tomatoes and a light balsamic dressing keep it fresh enough for warmer weather and my summer meal ideas.
Plenty of texture. You've got chewy pasta, crisp cucumber, fresh tomatoes, salty olives and crumbly feta rather than everything becoming one texture.
Quick to make. The pasta and chicken can cook at the same time, keeping this a 30 minute recipe that's suitable for busy weeknights.
Ingredients
Pasta. I prefer sturdy short pasta such as fusilli, penne or bow ties for cold meal prep because they hold their shape and are easier to mix with chunky vegetables than delicate or long pasta.
For meal prep, I also prefer a decent-quality dried pasta over the cheapest packet available. You are cooking it, cooling it, dressing it and storing it, so it has substantially more opportunities to fall apart than pasta being eaten immediately.
Kalamata olives. These bring the salty, briny flavour I associate with Mediterranean-inspired recipes. Choose pitted for ease and there's no need to slice them.
Tomatoes. Use firm tomatoes that won't immediately collapse once chopped; if yours are very juicy, removing some of the seeds helps prevent excess liquid collecting in the meal-prep container.
You could also substitute with cherry tomatoes if you don't want to chop.
Red onion. Red onion brings sharpness and crunch, but slice or dice it finely so it doesn't dominate every bite once the salad is chilled.
Greek seasoning. I make my own using staple herbs from my cupboard including paprika, oregano, garlic, onion, parsley and thyme. I can adjust according to my preferences. You can do the same, or you can purchase a store-bought version (I would just recommend checking the ingredients so there's minimal fillers)
Feta. Feta adds saltiness and creaminess against the acidic dressing and crunchy vegetables. I prefer crumbling it through at the end so you still get distinct pieces.
Balsamic. Balsamic gives this version sweetness and acidity. It makes the dressing more Greek-inspired than traditional, but I like how it works with the olives, feta and chicken.
Mayo. This may seem a little weird but an element like mayo or mustard are common in dressings to emulsify them. You can adjust between the two depending on your vibes.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
Substitutions and Variations
Chicken. You can substitute with chicken thighs for something richer, rotisserie chicken, leftover roast chicken or even some slow cooker chicken breast depending on what you have on hand.
Black olives. You can replace Kalamata olives with another pitted olive, although the finished salad will have a milder flavour.
Red wine vinegar. Swap balsamic for red wine vinegar if you want a sharper dressing closer to the flavour profile typically associated with a Greek salad.
Lemon juice. Lemon juice can replace some or all of the balsamic for a fresher, more acidic dressing.
Chickpeas. Add drained chickpeas if you want to bulk the pasta salad out further or make a meat-free version without the chicken.
Add extra. You can also bulk this out with some added vegetables. Capsicum / bell peppers work really well and provide another variety of texture. Spinach will also work (just note, it will wilt if you store it with the dressing)
How to make Greek chicken pasta salad
Step 1. Combine the oregano, paprika, garlic granules, onion granules, dried parsley, dried thyme, salt and black pepper. Coat the chicken evenly in the seasoning and set aside while you prepare the remaining ingredients.
Step 2. Whisk together the olive oil, balsamic, mustard and fresh parsley until combined. Set a small amount aside if you're meal prepping so you have fresh dressing available once the pasta has absorbed some during storage.
Step 3. Bring a large saucepan of salted water to the boil and cook the pasta until al dente according to the packet directions. Avoid cooking until very soft because the pasta will continue absorbing moisture once dressed.
Drain thoroughly and rinse with cold water so it doesn't continue to cook.
Step 4. While the pasta is cooking, heat a large frying pan or grill pan over medium-high heat. Add the seasoned chicken and cook until golden on the outside and completely cooked through, turning as needed.
Cooking time will depend on the size and thickness of the chicken. Check the thickest piece with a thermometer and cook until it reaches at least 74°C / 165°F.
Step 5. Remove the chicken from the heat and allow it to rest for approximately 5 minutes before slicing or chopping. Let it cool before adding it to the pasta so you're not warming the fresh cucumber, tomatoes and feta.
Add the cooled pasta, chicken, Kalamata olives, tomatoes, cucumber, feta and red onion to a large bowl. Pour over most of the dressing and gently toss until evenly coated.
Lauren's Top Tips
Don't overcook the chicken. Chicken breast can taste much drier once chilled, so stop cooking as soon as it reaches a safe internal temperature.
Watch watery vegetables. Very juicy tomatoes and seeded cucumber can leave liquid at the bottom of your container, so remove excess moisture before assembling.
Meal Prepping Greek chicken pasta salad
Greek chicken pasta salad is one of my favourite styles of meal prep when I want a lunch I can grab straight from the fridge. You've got chicken for protein, pasta as the main base and plenty of cucumber, tomato, onion, olives and feta mixed throughout
There are a couple of things to keep in mind for meal prepping this, but don't worry, I've given you my best tips and tricks!
Storing
Allow both the pasta and cooked chicken to cool before assembling and refrigerating the salad. Store in airtight containers and keep refrigerated until you're ready to eat. It'll be good for 2-3 days.
If you follow my tips and tricks, you'll see minimal diminish of quality in the pasta over the couple of days. If you did want to really make sure you have the best texture, layer the salad like the image below so that the sauce is at the bottom followed by the chicken (which creates a gap between the pasta and fresh veggies which can diminish texture during storage).
When you're ready to eat, flip it upside down in a bowl and stir well.
Lauren's Meal Prep Tip
Reserve a small amount of dressing rather than adding every drop on day one. A quick drizzle over the refrigerated portion makes it taste fresher without leaving the vegetables swimming in dressing while they're stored.
FAQs
Cook the pasta only until al dente and cool it before adding the dressing. Using a sturdy short pasta such as fusilli or penne also helps it hold its shape better once refrigerated.
Avoid overcooking the chicken and let it rest before slicing so it retains more moisture. Keeping the chicken mixed through the dressing also helps stop it tasting dry once chilled.
Yes. Use firm tomatoes and cucumber, remove excess seeds or moisture where needed, and let the cooked pasta cool before assembling so trapped heat doesn't create extra condensation in the container.
Other pasta recipes you'll like
Or, you can have a browse through my easy pasta meal preps for more delicious eats.
Recipe
Greek Chicken Pasta Salad
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Equipment
Ingredients
- 250 g (9 oz) pasta, see note 1
- 1 cup kalamata olives, pitted
- 2 tomatoes, see note 2
- 1 cucumber, see note 3
- ½ red onion, small
- ½ cup feta
- 600 g (1 ⅓ lb) chicken, approx.2 large
Seasoning (or 1 ½ tablespoon storebought)
- 2 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon garlic granules/powder
- 1 teaspoon onion granules/powder
- ½ teaspoon dried parsley
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
Dressing
- 3 tablespoon olive oil
- 3 tablespoon balsamic
- 3 teaspoon mayo
- 2 tablespoon fresh parsley
Instructions
Preparing
- If making own seasoning - combine the 2 teaspoon dried oregano, 1 teaspoon paprika, 1 teaspoon garlic granules/powder, 1 teaspoon onion granules/powder, ½ teaspoon dried parsley, ½ teaspoon dried thyme, ½ teaspoon salt, ½ teaspoon black pepper
- Dice 600 g (1 ⅓ lb) chicken in even pieces then coat in the Greek seasoning and set aside while you heat the stove.
Cooking
- Bring a large saucepan of salted water to the boil. Add the 250 g (9 oz) pasta and cook until al dente according to the packet directions.
- Drain the pasta thoroughly and rinse under cold water to stop the cooking process. Allow any excess water to drain before assembling the salad so the dressing doesn't become diluted.
- While the pasta is cooking, heat a large frying pan or grill pan over medium-high heat. Add the seasoned chicken and cook, turning as needed, until golden on the outside and completely cooked through.Note - Cooking time will depend on the size and thickness of the chicken. Check the thickest piece and cook until it reaches at least 74°C / 165°F internally.
- Remove the chicken from the heat and rest for approximately 5 minutes before slicing or chopping. Allow it to cool before assembling so it doesn't warm the cucumber, tomatoes and feta.
Assembling
- Finely dice 2 tbsp fresh parsley then whisk together with 3 tbsp olive oil, 3 tbsp balsamic, 3 tsp mayoNote - If meal prepping, reserve a small amount of dressing to add before serving as the pasta will absorb some while stored.
- Chop the 2 tomatoes, 1 cucumber, ½ red onion into bite-sized pieces. Drain the 1 cup kalamata olives.
- Add the cooled pasta, chicken, kalamata olives, tomatoes, cucumber, red onion and ½ cup feta to a large bowl. Pour over most of the dressing and gently toss until evenly coated.
- Where possible, let sit in the fridge for 30 minutes before serving so the flavours can meld together.
Notes
Store in an airtight container in the fridge for up to 2-3 days, with a little dressing reserved separately to refresh before serving.
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