This Greek chicken pasta salad is fresh, vibrant and packed with Mediterranean flavour. Tender chicken, pasta, feta, olives and crunchy vegetables are tossed in a light dressing to create a healthy and satisfying dish perfect for lunches, meal prep or summer BBQs.
It's packed with protein and perfect served cold. Enjoy it with garlic bread, lettuce salads and any Mediterranean sides.
Tips
- Optional variations:
- Spicy Greek chicken pasta salad - add finely chopped chilli or chilli flakes for a spicy kick.
- Orzo Greek salad - use orzo pasta instead of farfalle, fusilli or penne.
- Low-carb Greek chicken salad - leave out the pasta for a low-carb salad.
- Halloumi Greek pasta salad - replace the chicken and feta with grilled halloumi.
- Creamy Greek yogurt dressing version - replace 2 tbsp of the Greek extra virgin olive oil with some Greek yogurt for a creamy yogurt version.
- This Greek chicken pasta salad recipe is easily adapted if you're cooking for less or more people.
Frequently Asked Questions
Yes - it's perfect for meal prep and tastes even better chilled.
Short pasta shapes like farfalle, fusilli or penne work best.
Yes - pre-cooked chicken will work very well.
Usually 2 to 3 days in the fridge.
A simple olive oil, lemon and herb dressing is ideal.
Yes - simply leave out the chicken.
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How to make this Greek Chicken Pasta Salad
Ingredients
For the chicken:
- 2 skinless boneless chicken thighs (approx. 215g)
- salt and freshly ground black pepper
- 0.25 tsp dried oregano
- spray olive oil
For the pasta salad:
- 300g fresh or dried pasta of your choice (I like farfalle, fusilli or penne for this recipe)
- 3 tbsp Greek extra virgin olive oil
- 1 lemon, juice and zest
- 1 small red onion (approx. 60g), thinly sliced
- 8 cherry tomatoes, halved
- quarter of a cucumber (approx. 100g), halved lengthways, deseeded and sliced
- 16 pitted black olives, sliced
- 100g feta cheese, cubed or crumbled
- 0.5 tsp dried oregano
- freshly ground black pepper
Instructions
- Season the chicken thighs on both sides with salt and freshly ground black pepper and the dried oregano, then spray them with some spray olive oil.
- Place the seasoned chicken in the air fryer basket and cook at 180C for 8 minutes then turn the thighs over and cook at 180C for another 8 minutes. Once cooked, transfer the thighs to a plate or board to cool. When they're cool, shred or slice into bite size pieces.
- Meanwhile, cook the pasta according to the pack instructions. Drain and refresh with cold water until cooled. Transfer to a large mixing bowl, toss with the extra virgin olive oil, lemon juice and zest.
- Add the rest of the pasta salad ingredients and season generously with freshly ground black pepper. Toss gently combine, then add the cooled shredded or sliced chicken.
- Toss again gently to mix the chicken through the salad, then transfer to a serving bowl. Garnish with some more freshly ground black pepper.
Serving suggestions
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Greek Chicken Pasta Salad
Ingredients
For the chicken:
- 2 skinless boneless chicken thighs (approx. 215g)
- salt and freshly ground black pepper
- 0.25 tsp dried oregano
- spray olive oil
For the pasta salad:
- 300 g (10.6 oz) fresh or dried pasta of your choice (I like farfalle, fusilli or penne for this recipe)
- 3 tbsp Greek extra virgin olive oil
- 1 lemon juice and zest
- 1 small red onion (approx. 60g) thinly sliced
- 8 cherry tomatoes halved
- quarter of a cucumber (approx. 100g) halved lengthways, deseeded and sliced
- 16 pitted black olives sliced
- 100 g (3.5 oz) feta cheese cubed or crumbled
- 0.5 tsp dried oregano
- freshly ground black pepper
Instructions
- Season the chicken thighs on both sides with salt and freshly ground black pepper and the dried oregano, then spray them with some spray olive oil.
- Place the seasoned chicken in the air fryer basket and cook at 180C for 8 minutes then turn the thighs over and cook at 180C for another 8 minutes. Once cooked, transfer the thighs to a plate or board to cool. When they're cool, shred or slice into bite size pieces.
- Meanwhile, cook the pasta according to the pack instructions. Drain and refresh with cold water until cooled. Transfer to a large mixing bowl, toss with the extra virgin olive oil, lemon juice and zest.
- Add the rest of the pasta salad ingredients and season generously with freshly ground black pepper. Toss gently combine, then add the cooled shredded or sliced chicken.
- Toss again gently to mix the chicken through the salad, then transfer to a serving bowl. Garnish with some more freshly ground black pepper.
Notes
- Optional variations:
- Spicy Greek chicken pasta salad - add finely chopped chilli or chilli flakes for a spicy kick.
- Orzo Greek salad - use orzo pasta instead of farfalle, fusilli or penne.
- Low-carb Greek chicken salad - leave out the pasta for a low-carb salad.
- Halloumi Greek pasta salad - replace the chicken and feta with grilled halloumi.
- Creamy Greek yogurt dressing version - replace 2 tbsp of the Greek extra virgin olive oil with some Greek yogurt for a creamy yogurt version.
- This Greek chicken pasta salad recipe is easily adapted if you're cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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