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To make the Greek Chicken Pasta Salad, you need a few main items. Here’s what you should gather: - 2 cups rotini or fusilli pasta - 1 pound cooked chicken breast, shredded - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red onion, thinly sliced - 1 cup Kalamata olives, pitted and halved - 1 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped - 1/4 cup olive oil - 2 tablespoons red wine vinegar - 1 tablespoon dried oregano - Salt and pepper to taste These ingredients create a colorful and tasty dish. The pasta serves as a hearty base, while the chicken adds protein. Each veggie brings a crunch, and the olives and feta give it that classic Greek flavor. You can add some extra ingredients to boost the taste even more. Here are a few ideas: - Bell peppers, diced - Artichoke hearts, chopped - Spinach or arugula - Fresh lemon juice Adding these can bring new flavors and textures. For example, bell peppers add sweetness, while spinach gives it a fresh touch. If you can’t find some ingredients, don’t worry! Here are some swaps: - Use grilled turkey or tofu instead of chicken for a different protein. - Try different pasta shapes like penne or farfalle. - Swap Kalamata olives for green olives if you prefer a milder taste. - Use goat cheese instead of feta for a tangy kick. These substitutions keep the dish fresh and fun while catering to your taste preferences. {{ingredient_image_1}} Start with a large pot. Fill it with water and add salt. Bring the water to a boil. Add 2 cups of rotini or fusilli pasta. Cook it until it is al dente, following the package instructions. This usually takes about 8-10 minutes. Drain the pasta and rinse it under cold water. This stops the cooking and cools it down. In a small bowl, combine the dressing ingredients. Pour in 1/4 cup of olive oil and 2 tablespoons of red wine vinegar. Add 1 tablespoon of dried oregano. Season with salt and pepper to taste. Use a whisk to mix everything together until it is smooth and well combined. In a large mixing bowl, combine all the main ingredients. Add the cooked pasta first. Then, mix in 1 pound of shredded chicken breast, 1 cup of halved cherry tomatoes, 1 diced cucumber, and 1/2 thinly sliced red onion. Next, add 1 cup of pitted and halved Kalamata olives, and finish with 1 cup of crumbled feta cheese. Pour the dressing over the pasta mixture. Gently toss everything to coat well. The dressing should cover all the ingredients. For added freshness, sprinkle 1/4 cup of chopped parsley on top. Cover the bowl with plastic wrap and chill it for at least 30 minutes. This allows the flavors to mix. When ready to serve, give it another gentle toss. Serve in a large bowl and garnish with extra feta and parsley for a nice look. To make the best dressing, use fresh ingredients. Start with good olive oil. Combine it with red wine vinegar, oregano, salt, and pepper. Whisk them well in a small bowl. This helps mix the flavors fully. Taste it after mixing. Adjust salt or vinegar to your liking. A great dressing can lift the whole salad. Chill the salad for at least 30 minutes. This time allows the flavors to blend well. It also cools the pasta and chicken. If you can wait longer, do it! Letting it sit for two hours makes it even better. Serve it cold for a refreshing experience. Avoid overcooking the pasta. Cook it just until al dente. Rinse it in cold water right after. This stops the cooking. Don't add the dressing too early. If you dress it too soon, the pasta gets soggy. Lastly, don't skip the parsley garnish. It adds a fresh pop of flavor. Pro Tips Cook Pasta Al Dente: Cooking the pasta al dente will ensure that it holds its shape and texture when mixed with the dressing and other ingredients. Use Fresh Ingredients: For the best flavor, use fresh vegetables and herbs. The quality of the produce can significantly impact the overall taste of the salad. Chill Before Serving: Allowing the salad to chill for at least 30 minutes helps the flavors meld together, enhancing the overall taste of the dish. Customize Your Add-ins: Feel free to add other ingredients like bell peppers, artichokes, or even avocado to personalize the salad to your liking. {{image_2}} You can easily boost the veggie count in your Greek chicken pasta salad. Try adding bell peppers, spinach, or artichokes. These veggies add color and crunch. You can also use roasted vegetables for a smoky taste. Just make sure to chop them into bite-sized pieces. This way, they mix well with the pasta and chicken. If you want to switch up the protein, there are great options. You can use grilled shrimp or diced turkey instead of chicken. For a lighter option, try tuna or chickpeas. These proteins still work well with the Greek flavors. Just make sure they are cooked or canned and ready to go. You can make this salad vegetarian or vegan with a few changes. For a vegetarian dish, simply leave out the chicken and add more cheese. Feta cheese is a great choice here. If you want a vegan salad, use tofu or tempeh instead of chicken. You can also replace feta with a dairy-free cheese. This keeps the flavors fresh and tasty without any animal products. To keep your Greek Chicken Pasta Salad fresh, store it in an airtight container. This prevents air from getting in and helps maintain flavor. Make sure the salad is cool before sealing the container. It will stay fresh in the fridge for up to three days. If you see any liquid, drain it before serving. Crisp veggies like cucumbers and tomatoes add great flavor. To keep them fresh, store them separately. Place them in a small container or bag. When you are ready to eat, mix them in just before serving. This keeps them crunchy and bright. If you have leftover pasta salad, you can enjoy it cold or warmed up. To reheat, place it in a microwave-safe bowl. Heat it for 30 seconds, then stir. Check the temperature before eating. You want it warm, not hot. If it feels dry, add a splash of olive oil or vinegar to liven it up. You can store Greek Chicken Pasta Salad in the fridge for up to three days. Keep it in an airtight container to keep it fresh. After that, the flavors may fade, and the veggies can get mushy. Yes, you can use different pasta shapes. Rotini and fusilli work great, but any short pasta will do. Penne or farfalle are good choices too. Just make sure they are cooked al dente for the best texture. Greek Chicken Pasta Salad pairs well with grilled vegetables or a simple green salad. You can also serve it with warm pita bread and hummus. These sides add more flavors and textures to your meal. Absolutely! Greek Chicken Pasta Salad is perfect for meal prep. It keeps well and tastes great when chilled. You can prepare it on a Sunday and enjoy it throughout the week. Just make sure to store it properly. Yes, you can make this salad in advance. It tastes even better after sitting for a few hours. Just cover it well and chill it in the fridge. This allows the flavors to blend nicely, making each bite even tastier. Greek chicken pasta salad is fresh, tasty, and easy to make. We covered the key ingredients, including how to enhance flavors. I shared tips for cooking pasta and perfecting your dressing. With some simple variations and storage tips, you can enjoy this dish anytime. In my experience, small changes can make a big difference. So, feel free to experiment and make it your own! Enjoy creating this delicious meal!

Greek Chicken Pasta Salad

A refreshing and hearty pasta salad with chicken, vegetables, and feta cheese, perfect for a light meal or side dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients
  

  • 2 cups rotini or fusilli pasta
  • 1 pound cooked chicken breast, shredded
  • 1 cup cherry tomatoes, halved
  • 1 whole cucumber, diced
  • 0.5 whole red onion, thinly sliced
  • 1 cup Kalamata olives, pitted and halved
  • 1 cup feta cheese, crumbled
  • 0.25 cup fresh parsley, chopped
  • 0.25 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon dried oregano
  • to taste salt and pepper

Instructions
 

  • In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
  • In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper until well combined.
  • In a large mixing bowl, add the cooked pasta, shredded chicken, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
  • Pour the dressing over the pasta mixture and gently toss to combine, ensuring everything is evenly coated with the dressing.
  • Sprinkle chopped parsley over the salad for added freshness.
  • Cover the pasta salad with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
  • Give the salad a gentle toss again before serving.

Notes

Serve the salad in a large serving bowl and garnish with additional feta and parsley for an appealing look.
Keyword chicken, Greek, pasta salad