Greek Pasta Salad with Chicken
This Greek Pasta Salad with Chicken is a fresh take on classic pasta salad with greek flavors like feta, kalamata olives, and cucumber. Adding chicken to this salad makes it even more filling and perfect for a make ahead lunch or a protein packed side dish.
Servings: 8 servings
Calories: 288kcal
Ingredients
- ½ lb. mini farfalle
- 1 large chicken breast cooked and cut into bite-sized pieces
- 1 cup cherry tomatoes small dice
- ½ cup kalamata olives sliced
- 1 half english cucumber small dice
- 1 green bell pepper seeded and small dice
- 1 small red onion small dice
- 2 tbsp. fresh parsley chopped well
- 2 tbsp. fresh dill chopped well
- 1 cup feta cheese crumbled
Dressing
- 2 cloves garlic
- ¼ cup olive oil
- 2 tbsp. red wine vinegar
- 1 lemon juice and zest
- 1 tsp. italian seasoning
- 1 tsp. salt
- 1 tsp. black pepper
Instructions
- Cut cooked chicken breast into bite-sized pieces.
- Cook pasta according to packaging instructions. It should take about 8-10 minutes for it to reach al dente, which is cooked through but not gummy.
- While the pasta is cooking, take the time to prepare all of your vegetables by chopping them into bite-sized pieces as specified.
- Add minced garlic, red wine vinegar, lemon juice, and lemon zest to a large mixing bowl and allow to sit for 5 minutes so the garlic mellows in flavor. Add remaining dressing ingredients including olive oil, italian seasoning, salt, and pepper.
- To mixing bowl, add cooked cooked pasta, cooked chicken, diced bell pepper, diced cucumber, diced tomato, diced red onion, sliced kalamata olives, chopped dill and parsley, and crumbled feta cheese.
- Stir to combine.
Nutrition
Serving: 1g | Calories: 288kcal | Carbohydrates: 29g | Protein: 14g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.004g | Cholesterol: 35mg | Sodium: 628mg | Potassium: 412mg | Fiber: 3g | Sugar: 3g | Vitamin A: 920IU | Vitamin C: 34mg | Calcium: 148mg | Iron: 2mg