Greek Chicken Pasta Salad
- Gluten-Free
This Greek pasta salad is so easy to throw together for a weeknight dinner, weekend lunch, or even for meal prep! It’s completely family friendly and perfect for a picnic or summer holiday party (hello July 4th!).
Easy, Healthy Greek Pasta Salad
This pasta salad is a weeknight staple and great for meal prep lunches. It stays fresh for days! In fact, it’s even more delicious as leftovers, as the flavors have a chance to meld even more.
Greek Chicken Pasta Salad for summer bbq
I love this recipe to bring to a potluck or for when you host a summer bbq! It’s so fresh and always a crowd-pleaser. Even the kids love it!
Break out this recipe for your 4th of July celebration and I guarantee that everyone will be asking you for the recipe! It’s that good!
Gluten Free and Keto options!
I use this brand for gluten free and this brand for keto.
Equipment Needed
- Large mixing bowl
- Chef’s knife
- Large pot
- Mixing spoon or silicone spatula
- Grill (optional – just if you want to grill the chicken)
Check out my other recipes for your next summer bbq
- Grilled Pineapple Jalapeño Chicken Skewers
- 10-Minute Green Goddess Grilled Shrimp
- Grilled Shrimp & Pineapple Skewers with Garlic Cilantro Butter
- Grilled Tri-Tip with Creamy Peppercorn Herb Sauce
- Easy Grilled Shrimp with Creamy Garlic Herb Dip
- Hot Honey Butter Grilled Chicken (literally epic flavor!)
- Grilled Shrimp & Pineapple Skewers with Garlic Cilantro Butter (fan favorite!)
- Grilled Shrimp with Cilantro Garlic Butter
- Creamy, Tangy PURPLE Coleslaw (I make this on repeat all summer!)
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Greek Chicken Pasta Salad
- Gluten-Free
Ingredients
- 12 oz rotini pasta *see notes for gluten free and keto options, cooked al dente (1 minute less than package directions)
- 18 oz cooked chicken breast** chopped (about 3 cups)
- 2 cups grape tomatoes halved
- 1 large English cucumber chopped
- 1 cup kalamata olives pitted
- ½ large red onion chopped
- 8 oz feta cheese crumbled
- 3 large cloves minced
- 2 sprigs fresh oregano leaves removed
- ¼ cup fresh mint leaves roughly chopped
- 3 Tbsp extra virgin olive oil
- 3 Tbsp olive brine from kalamata olives
- 2 lemons zested and juiced
- 1 tsp fine sea salt
- ½ tsp freshly ground black pepper
Instructions
- Add all ingredients except feta to a very large bowl and gently toss to combine.
- Cover and refrigerate for 1 hour before serving. Ideally, you want to toss it every 15 minutes to distribute the juices at the bottom.
- Add feta and gently toss when ready to serve. For presentation, top with some extra crumbled feta and more herbs.
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Notes
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