Greek Pasta Salad
If you love the flavors of the Mediterranean, you’ll love this Greek Pasta Salad with tender pasta, kalamata olives, red peppers, cucumbers, juicy tomatoes, tangy red onion, and creamy feta cheese all tossed in an herby olive oil dressing.
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We took a trip to Greece last October and I could not get over how incredibly flavorful and fresh the food was. I mean just WOW! Everything we ate tasted so pure and just over the top delicious. Eating was my favorite part!
The flavors of the Mediterranean are so popular for good reason. Fresh herbs, briny olives, bright veggies; there’s nothing quite like it.
This pasta salad is Greek flavor inspired and I hope you love it as much as we do! This is a great main or side dish for pretty much any occasion, especially as the weather warms up.
What you’ll need
- A large mixing bowl
- 2 cooked chicken breast, cubed- I use my recipe for air fryer chicken because it’s easy, super juicy, and flavorful. You can find that recipe here.
- 12 ounces short pasta, such as rotini
- grape tomatoes, sliced in half if they are large
- Red onion for zing
- Cucumber- this can be a regular cucumber, an English cucumber, or the mini cucumbers
- Kalamata olives (reserve 2 tbsp brine for the dressing), pitted and halved
- Red bell pepper- you could also use roasted red peppers
- Feta cheese
- For the dressing– garlic, olive oil, white wine or red wine vinegar, dijon mustard, honey
- Seasonings-parsley, dill, oregano, salt and pepper
How to make it
Bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain, rinse under cold water and pour into a large mixing bowl.
Dice the cooked chicken, red pepper, onion, and cucumber. Slice the olives in half. Add all the vegetables in to the mixing bowl with the pasta.
Prepare the dressing.
In a bowl whisk together the seasonings, olive oil, olive brine, vinegar, honey, and mustard. Pour over the salad and mix well.
Serve immediately or refrigerate until ready to eat.
Did you make this recipe?
Take a picture and tag me @StephGigliotti on social media and
#StephRealLife. I would absolutely love to see your finished dish! Leave a comment below on how it turned out!
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Greek Pasta Salad
Equipment
Ingredients
- 2 cooked chicken breast cubed
- 12 ounces short pasta such as rotini
- 1 pint grape tomatoes sliced in half
- 1/2 red onion diced
- 1 cucumber diced
- 12 ounce jar Kalamata olives reserve 2 tbsp brine for the dressing, pitted and halved
- 1 red bell pepper diced
- 3.5 ounce crumbled feta cheese
For the dressing
- 2 cloves garlic minced
- 1/2 cup olive oil
- 2 tbsp olive brine
- 2 tbsp white wine vinegar or red wine vinegar
- 1 tbsp honey
- 2 tsp Dijon mustard
- 1 tbsp fresh parsley or 1/2 tbsp dried
- 1 tsp dried dill
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain, rinse under cold water and pour into a large mixing bowl.
- Dice the cooked chicken, red pepper, onion, and cucumber. Slice the olives in half. Add all the vegetables in to the mixing bowl with the pasta.
- Prepare the dressing. In a bowl whisk together the seasonings, olive oil, olive brine, vinegar, honey, and mustard. Pour over the salad and mix well.
- Serve immediately or refrigerate until ready to eat.
