on May 14, 2018, Updated May 16, 2023 6 Comments Do I have a super easy, scrumptious pasta salad to share with you! It is this Greek Chicken Pasta Salad that has been on repeat around here lately and is always a dish that I make for often, especially during the warmer months! Not only is it flavorful with all of the delicious vegetables, olives, and feta added to it, but the simple homemade Greek dressing brings it all together.
Greek Chicken Pasta Salad Recipe
How to Make Greek Chicken Pasta Salad
To make this scrumptious salad, you’ll need these ingredients.
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
farfalle pasta – bowtie pasta chicken breast – boneless and skinless Stone House Seasoning – my seasoning blend grape tomatoes cucumber – english cucumber or another small, crisp cucumber green bell pepper red bell pepper red onion Greek black olives – pitted and drained feta cheese crumbles
For Homemade Greek dressing:
olive oil red wine vinegar Stone House Seasoning dried oregano dried basil Dijon mustard
Instructions
Hidden underneath all of these delicious add-ins is my cooked pasta. For this pasta salad, I love to use farfalle pasta. It is shaped like a bowtie or little butterfly wings. It’s crinkles and crevices are just perfect for holding onto the dressing and bits of feta in the pasta salad. Once I’ve cooked and drained my pasta, I like to let it cool a bit before I add in my vegetables and olives. For the vegetables, I like to use a mixture of diced red and green peppers (crunch, color, and flavor), sliced cucumber, halved grape tomatoes, and diced red onion. Then, I add in my Greek black olives. Lately for my olives, I’ve been buying my olives with the pits still in them. I think they have more flavor than already pitted olives. I just use my trusty cherry pitter and pit my olives before adding to the salad. Now, if you don’t notice that big of a difference in the flavor or don’t want to deal with pitting olives, by all means, use a jar of olives where they’ve already handled that for you! I love to served this pasta salad as a meal during lunch or even as supper throughout the warmer months. While it is perfectly delicious without, I definitely love it with grilled chicken added to the mix. It reminds me of a salad that was served at a bridal luncheon before Bart and I were married. Can you believe that I still remember the salad that Mrs. Judy Smith made and served at my bridal luncheon many years ago! Don’t ask me what I had for lunch yesterday, but I can definitely remember that! And friends, this is as close as I’ve gotten to her recipe in all these years! And let me tell you, I’ve made plenty of them in all these years including my mother-in-law’s pasta salad, tortellini pasta salad, pesto pasta salad and my chicken caprese pasta salad. They are ALL fabulous! I also just love the flavor that feta cheese adds to this dish. This recipe makes a generous portion (it serves 12 large portions) perfect for serving large groups when entertaining or taking as part of a pot luck, reunions, tailgating, or for summer picnics. You can easily scale this recipe to suit your needs for smaller or even larger groups. And I love how well it keeps in the refrigerator making it a great make ahead meal! Served cold, it is perfect for the hottest of spring and summer days! Here’s my Greek Chicken Pasta Salad Recipe. I hope you love it as much as we do! Enjoy!Robyn xo
