Cucumber Greek Pasta Salad With Chicken

I didn’t grow up eating Greek food, so when I first tried a real Greek salad at a little restaurant in Portland, I couldn’t believe how good something so simple could taste. The briny olives, creamy feta, and that tangy dressing—it was like nothing I’d ever had at home.

This pasta salad takes all those classic Greek flavors and turns them into something you can actually serve as a full meal. The addition of chicken and pasta means it’s filling enough to feed my family for lunch or dinner, and it’s one of those recipes that actually tastes better after sitting in the fridge for a few hours. Perfect for making ahead when you know you’ve got a busy week coming up.

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What Kind of Pasta Should I Use?

Farfalle pasta, also known as bow-tie pasta, is called for in this recipe because its shape holds onto the dressing really well and creates nice little pockets for all those tasty ingredients. That said, you can absolutely swap it out for other short pasta shapes like penne, rotini, or fusilli if that’s what you have in your pantry. The key is to cook your pasta just until al dente, which means it still has a slight bite to it – nobody wants mushy pasta salad! Make sure to rinse the cooked pasta under cold water to stop the cooking process and cool it down quickly, which also helps prevent it from sticking together.

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Options for Substitutions

This pasta salad is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Farfalle pasta: Any short pasta shape works great here – try penne, rotini, or bow ties. Just cook according to package directions and you’re good to go.
• Chicken breasts: You can use chicken thighs for more flavor, or swap in rotisserie chicken to save time. Shrimp or even chickpeas make nice alternatives if you want to switch things up.
• Stone House Seasoning: Don’t have this specific blend? Use a mix of salt, pepper, and garlic powder, or try Greek seasoning for an authentic Mediterranean flavor.
• English cucumber: Regular cucumbers work fine – just scoop out the seeds first so your salad doesn’t get watery.
• Feta cheese: While feta is pretty important for that Greek flavor, you could use goat cheese or even cubed mozzarella if needed. The taste will be different but still tasty.
• Black olives: Kalamata olives are actually more traditional for Greek salad and add a richer flavor, but black olives are milder if that’s what your family prefers.
• Red wine vinegar: White wine vinegar or apple cider vinegar can step in here without much difference in the final taste.

Watch Out for These Mistakes While Cooking

The biggest mistake with pasta salad is not cooling your pasta properly before adding the other ingredients – rinse it under cold water after draining to stop the cooking process, otherwise the residual heat will wilt your vegetables and make everything mushy.

Just like with any chicken breast, overcooking will leave you with dry, rubbery meat that ruins the whole salad, so pull it off the grill at 155°F and let it rest for 5 minutes to reach a safe temperature while staying juicy.

Don’t dress your salad right before serving if you want the best flavor – pasta salad actually tastes better when the dressing has time to soak in, so toss everything together at least an hour ahead (or even the night before) and store it in the fridge.

One more tip: save a little pasta water before draining, because if your salad seems dry after sitting in the fridge, a tablespoon or two will help loosen up the dressing without making it oily.

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What to Serve With Greek Pasta Salad?

Greek pasta salad with chicken is pretty filling on its own, but I love serving it with some warm pita bread or naan on the side for scooping up any extra dressing at the bottom of the bowl. A simple side of hummus with fresh veggies makes a great addition if you’re feeding a crowd, and it keeps with the Mediterranean vibe. If you want something lighter alongside it, try some lemon roasted asparagus or grilled zucchini. This pasta salad also works really well as a side dish itself next to grilled lamb chops, salmon, or even just some extra grilled chicken if you’re meal prepping for the week.

Storage Instructions

Store: This pasta salad actually gets better after sitting in the fridge for a few hours as the flavors meld together. Keep it in an airtight container in the refrigerator for up to 4 days. You might need to give it a good stir before serving since the dressing can settle at the bottom.

Make Ahead: Greek pasta salad is perfect for meal prep or making the night before a gathering. I like to prepare everything and toss it together, then let it chill for at least 2 hours before serving. If you’re making it more than a day ahead, you can add the feta cheese right before serving to keep it from getting too soft.

Serve: This salad is best served cold or at room temperature. If it seems a bit dry after being in the fridge, just drizzle a little extra olive oil and red wine vinegar over it and toss well. The pasta tends to absorb the dressing as it sits, so don’t be shy about refreshing it.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2600-2800
• Protein: 110-125 g
• Fat: 110-125 g
• Carbohydrates: 315-335 g

Ingredients

For the pasta salad:

• 16 oz farfalle
• 1.5 pints grape tomatoes (halved lengthwise)
• 1 cucumber (peeled and sliced into 1/4-inch rounds)
• 1 green bell pepper (diced)
• 1 red bell pepper (diced)
• 1/2 red onion (thinly sliced into half-moons)
• 1 cup pitted kalamata olives
• 8 oz feta cheese (crumbled)
• 1/4 cup fresh parsley (chopped)

For the chicken:

• 2 large chicken breasts
• 2 tsp stone house seasoning

For the dressing:

• 1/3 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1 tbsp fresh lemon juice
• 1 tsp dried oregano
• 3/4 tsp dried basil
• 1.5 tsp Dijon mustard
• 1.5 tsp stone house seasoning

Step 1: Cook the Pasta and Prepare Vegetables

• 16 oz farfalle
• 1.5 pints grape tomatoes
• 1 cucumber
• 1 green bell pepper
• 1 red bell pepper
• 1/2 red onion
• 1/4 cup fresh parsley
• 8 oz feta cheese

Bring a large pot of salted water to a boil and cook the farfalle according to package directions until al dente, then drain and spread on a large sheet pan or bowl to cool.

While the pasta cooks, prepare all the vegetables: halve the grape tomatoes lengthwise, peel and slice the cucumber into 1/4-inch rounds, dice both bell peppers, and thinly slice the red onion into half-moons.

Chop the fresh parsley and crumble the feta cheese.

Having everything prepped and ready will make assembly quick and efficient once the chicken is cooked.

Step 2: Season and Grill the Chicken

• 2 large chicken breasts
• 2 tsp stone house seasoning

While the pasta and vegetables are being prepared, halve the chicken breasts horizontally to create thinner, more evenly-cooked pieces.

Season both sides generously with the stone house seasoning (2 tsp total).

Heat a grill or grill pan to medium-high heat and cook the chicken for about 4 minutes per side, until it reaches an internal temperature of 165°F.

I like to let the chicken rest for a few minutes after cooking—it keeps the meat juicy and easier to cut.

Step 3: Prepare the Vinaigrette Dressing

• 1/3 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1 tbsp fresh lemon juice
• 1 tsp dried oregano
• 3/4 tsp dried basil
• 1.5 tsp Dijon mustard
• 1.5 tsp stone house seasoning

While the chicken is resting, whisk together the extra virgin olive oil, red wine vinegar, fresh lemon juice, dried oregano, dried basil, Dijon mustard, and the remaining stone house seasoning (1.5 tsp) in a small bowl or jar.

Whisk until well emulsified and the flavors are combined.

Set the dressing aside at room temperature—this can be made several minutes ahead if needed.

Step 4: Cut the Chicken and Assemble the Salad

• cooked and rested chicken from Step 2
• cooled pasta from Step 1
• prepared vegetables from Step 1
• 1 cup pitted kalamata olives
• crumbled feta cheese from Step 1

Slice or cut the rested chicken into bite-sized pieces.

In a large bowl, combine the cooled farfalle from Step 1 with all the prepared vegetables, the kalamata olives, crumbled feta cheese, chopped parsley, and the chicken pieces.

For the best flavor, I recommend adding the feta right before dressing the salad rather than letting it sit too long, as it keeps the cheese from getting watered down.

Step 5: Dress and Finish the Salad

• vinaigrette from Step 3
• assembled salad from Step 4

Pour the vinaigrette from Step 3 over the assembled salad and toss gently but thoroughly, making sure all ingredients are evenly coated with the dressing.

Taste and adjust seasoning if needed—add a pinch more salt or vinegar if desired.

Serve at room temperature or chill for up to 4 hours before serving.

Cucumber Greek Pasta Salad With Chicken

Delicious Cucumber Greek Pasta Salad With Chicken recipe with step-by-step instructions.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings 8 servings

Calories 2700 kcal

Ingredients

  

For the pasta salad:

• 16 oz farfalle
• 1.5 pints grape tomatoes (halved lengthwise)
• 1 cucumber (peeled and sliced into 1/4-inch rounds)
• 1 green bell pepper (diced)
• 1 red bell pepper (diced)
• 1/2 red onion (thinly sliced into half-moons)
• 1 cup pitted kalamata olives
• 8 oz feta cheese (crumbled)
• 1/4 cup fresh parsley (chopped)

For the chicken:

• 2 large chicken breasts
• 2 tsp stone house seasoning

For the dressing:

• 1/3 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1 tbsp fresh lemon juice
• 1 tsp dried oregano
• 3/4 tsp dried basil
• 1.5 tsp Dijon mustard
• 1.5 tsp stone house seasoning

Instructions

 

• Bring a large pot of salted water to a boil and cook the farfalle according to package directions until al dente, then drain and spread on a large sheet pan or bowl to cool. While the pasta cooks, prepare all the vegetables: halve the grape tomatoes lengthwise, peel and slice the cucumber into 1/4-inch rounds, dice both bell peppers, and thinly slice the red onion into half-moons. Chop the fresh parsley and crumble the feta cheese. Having everything prepped and ready will make assembly quick and efficient once the chicken is cooked.
• While the pasta and vegetables are being prepared, halve the chicken breasts horizontally to create thinner, more evenly-cooked pieces. Season both sides generously with the stone house seasoning (2 tsp total). Heat a grill or grill pan to medium-high heat and cook the chicken for about 4 minutes per side, until it reaches an internal temperature of 165°F. I like to let the chicken rest for a few minutes after cooking—it keeps the meat juicy and easier to cut.
• While the chicken is resting, whisk together the extra virgin olive oil, red wine vinegar, fresh lemon juice, dried oregano, dried basil, Dijon mustard, and the remaining stone house seasoning (1.5 tsp) in a small bowl or jar. Whisk until well emulsified and the flavors are combined. Set the dressing aside at room temperature—this can be made several minutes ahead if needed.
• Slice or cut the rested chicken into bite-sized pieces. In a large bowl, combine the cooled farfalle from Step 1 with all the prepared vegetables, the kalamata olives, crumbled feta cheese, chopped parsley, and the chicken pieces. For the best flavor, I recommend adding the feta right before dressing the salad rather than letting it sit too long, as it keeps the cheese from getting watered down.
• Pour the vinaigrette from Step 3 over the assembled salad and toss gently but thoroughly, making sure all ingredients are evenly coated with the dressing. Taste and adjust seasoning if needed—add a pinch more salt or vinegar if desired. Serve at room temperature or chill for up to 4 hours before serving.