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!).
Prep Time: 8 minutesmins
Cook Time: 12 minutesmins
Total Time: 20 minutesmins
Servings: 6servings
Ingredients
12ozrotini pasta*see notes for gluten free and keto options, cooked al dente (1 minute less than package directions)
18ozcooked chicken breast**chopped (about 3 cups)
2cupsgrape tomatoeshalved
1large English cucumberchopped
1cupkalamata olivespitted
½large red onionchopped
8ozfeta cheesecrumbled
3large clovesminced
2sprigs fresh oreganoleaves removed
¼cupfresh mint leavesroughly chopped
3Tbspextra virgin olive oil
3Tbspolive brinefrom kalamata olives
2lemonszested and juiced
1tspfine sea salt
½tspfreshly 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.
Notes
*I use this brand for gluten free and this brand for keto**This is 1.5 lb raw or 2 large breasts. For cooking the chicken, you can buy cooked chicken, cook it yourself in the oven or air fryer, etc. BUT my favorite way to make this pasta salad is to marinate in Primal Kitchen Greek dressing for 2 hours, then grill at 425F (medium high) for 12 minutes or until center reaches 165F, flipping halfway through. It's so juicy and flavorful!