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Fresh Greek Chicken Pasta Salad Easy Lemon Herb Dressing Recipe

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A bright and flavorful Greek chicken pasta salad with a creamy lemon herb dressing, perfect for quick meals and any occasion. This salad balances comfort and freshness with tender grilled chicken, crisp veggies, and tangy feta.

Ingredients

Scale
  • 12 ounces (340g) rotini or penne pasta, cooked al dente
  • 2 cups cooked chicken breast, grilled and sliced (about 10 ounces/280g)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced (seeded for less moisture)
  • ½ cup Kalamata olives, pitted and sliced
  • ½ cup red onion, thinly sliced
  • ½ cup crumbled feta cheese
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh dill, chopped (optional)
  • ¼ cup fresh lemon juice (about 2 lemons)
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons plain Greek yogurt (can swap with dairy-free yogurt)
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon honey or maple syrup
  • 1 tablespoon fresh oregano, finely chopped (or 1 teaspoon dried)
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340g) pasta and cook according to package instructions until al dente (usually 9-11 minutes). Drain and rinse under cold water to stop cooking. Set aside to cool for 10 minutes.
  2. While pasta cooks, season 2 chicken breasts with salt, pepper, and a drizzle of olive oil. Heat a grill pan or skillet over medium-high heat. Cook chicken for about 5-6 minutes per side or until internal temperature reaches 165°F (75°C). Let rest 5 minutes, then slice into strips.
  3. Halve 1 cup cherry tomatoes, dice 1 cup cucumber, thinly slice ½ cup red onion, and slice ½ cup Kalamata olives. Chop ¼ cup parsley and dill finely. Place all in a large mixing bowl.
  4. In a small bowl, whisk together ¼ cup fresh lemon juice, 2 tablespoons olive oil, 2 tablespoons Greek yogurt, 1 teaspoon Dijon mustard, 1 minced garlic clove, 1 teaspoon honey, and 1 tablespoon chopped oregano. Season with salt and pepper to taste.
  5. Add cooled pasta and sliced chicken to the bowl with veggies. Pour dressing over everything. Toss gently but thoroughly so every bite gets coated. Add ½ cup crumbled feta and toss lightly again.
  6. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld. Give one last gentle toss before plating.

Notes

Use fresh lemon juice for best flavor. Rest chicken after cooking to keep it juicy. Rinse pasta with cold water to stop cooking and cool it for salad. Toss gently to avoid bruising herbs and feta. For gluten-free, use gluten-free pasta. For dairy-free, swap Greek yogurt with coconut or almond yogurt. Add extra olive oil or lemon juice if salad feels dry after chilling.

Nutrition

Keywords: Greek chicken pasta salad, lemon herb dressing, easy pasta salad, healthy chicken salad, Mediterranean salad, quick dinner, grilled chicken salad

Find it online: https://milaspoon.com/fresh-greek-chicken-pasta-salad-easy-lemon-herb-dressing-recipe/