This post contains affiliate links. As an Amazon associate I earn qualifying purchases. Click here for more about this policy.
Easy Healthy Greek Pasta Salad with chicken that is perfect as a low calorie meal, appetizer or side dish. Higher protein and gluten free! This cold pasta salad with feta, vegetables and chickpea pasta is delicious. Gluten Free + Low Calorie
I love all things Greek like this Greek Chicken Casserole and Greek Lemon Chicken Soup! They're some my favorite healthy meals.
There is such a light, yet rich flavor with the sweet bell pepper, crunchy cucumber, juicy tomatoes and fresh parsley with lemon juice and olive oil.
Although this is a simple recipe, it truly is the best Greek pasta salad and it comes together in less than 20 minutes!
Healthy Greek Pasta Salad Ingredients
Here's the ingredients you need to make this healthier Greek Pasta Salad! All the ingredients are whole food ingredients and easy to find.
You will also need a skillet, something to marinade the chicken in and a mixing bowl to mix everything together with at the end.
You can find substitution recommendation for all the ingredients at the end of this post.
For the Salad:
- Chicken Breasts (I get mind from ButcherBox - it's organic and pasture raised)
- Chickpea Pasta
- Orange Bell Pepper
- Grape Tomatoes
- Cucumber
- Feta
- Fresh Parsley
For the Marinade:
- Extra Virgin Olive Oil
- Lemon Juice
- Garlic
- Dried Oregano
- Salt and Pepper
How To Make A Greek Pasta Salad
Here are the instructions for making a Greek pasta salad that's healthy. See the end of the post for the full instructions and nutritional information.
Step One - Mix the marinade together in a bowl.
Step Two - Prep and chop the chicken breast then place in a plastic storage bag or a dish with 1/2 the marinade. Marindate 30 minutes in the refrigerator.
Step Three - Cook the pasta according to package instructions.
Step Four - Cook the chicken in a skillet with its marinade.
Step Five - Make the pasta salad by combining the pasta with the vegetables, chicken, feta and remaining marinade.
Can You Use Shredded Chicken?
This recipe can be made with shredded chicken instead. I like to make shredded chicken in the Instant Pot. You can also make shredded chicken in a slow cooker.
Rotisserie chicken, canned chicken or you can often find shredded chicken in grocery stores already prepared for you. These are easy alternatives that save time!
If you use one of these alternatives, I recommend following the instructions by marinating the chicken before adding to the pasta salad. You do not need to cook the chicken in a skillet if it is already cooked.
Also, you do not need to use chicken for this recipe. See the substitutions sections for more details on this!
Can You Make Pasta Salad Ahead of Time?
You may be wondering should I make pasta salad the night before? I think pasta is best made the day you're going to enjoy it. The pasta and marinade can get soggy if left over night with the vegetables that release moisture which can dilute the flavors of the dish.
How To Store Low Calorie Greek Pasta Salad
This recipe is best enjoyed fresh, but you can store it if you need to. I recommend storing this Greek pasta salad in the refrigerator. It will last up to 3 days in the refrigerator in an airtight container.
You may be wondering can you freeze pasta salad? You can't freeze this pasta salad recipe and I wouldn't recommend it.
I also do not recommend reheating this pasta salad. This recipe is meant to be enjoyed cold.
How Many Calories Are in Greek Pasta Salad with Chicken?
Healthy Greek Pasta Salad with chicken has 343 calories, but more importantly it is balanced with 28 grams of protein and 7 grams of fiber. Macronutrient balance and nutrient density is just as important as calories.
Substitutions For Easy Greek Pasta Salad
Here's the ingredient substitutions I recommend for this recipe. Please remember that when you substitute ingredients it does change the nutritional values from what you see at the bottom of this post.
- Chicken - Shrimp, tuna, steak would be great alternatives to chicken. As I mentioned above, you can swap the chicken breast for shredded chicken.
- Vegetarian - You could make this vegetarian by omitting the chicken and cheese and adding tofu as a protein source.
- Pasta - You can use any pasta for this recipe although I do recommend plant-based typically to my clients as it is higher in protein and fiber than other pastas.
- Tomatoes - You can use cherry or grape tomatoes, or chopped larger tomatoes. Any fresh tomato will work!
- Cucumber - I prefer English cucumbers, but any cucumber can be used.
- Bell Pepper - Any bell pepper can be used. You could also swap the bell pepper for zucchini or summer squash.
- Fresh Parsley - This recipe really is best with fresh parsley. You can use dried, but the flavor may not be the same.
- Olive Oil - You can substitute with avocado oil. I wouldn't recommend using other oils than those two.
- Feta - Goat cheese or queso fresco are the two I would recommend substituting with.
- Low Carb - You can use a spiraled zucchini like I did in this zucchini pasta salad recipe or a low carb pasta like this one.
More Healthy Pasta Recipes
Looking for more low calorie pasta meals? Check out these Healthy Pasta Recipes that are lower in calorie and click here to grab my free healthy dinner recipe download.
- Low Calorie Pasta Salad
- Low Calorie Macaroni Salad
- Low Calorie Tuna Pasta Salad
- Low Carb Zucchini Pasta Salad
- Healthy Taco Pasta Salad
- Healthy Monterrey Pasta
- Low Calorie Potato Salad
Healthy Greek Pasta Salad
Ingredients
For the Salad
- 1 lb Chicken Breast cut into 1/2-inch pieces
- 8 oz Chickpea Pasta
- 1 Orange Bell Pepper diced
- 1 cup English Cucumber diced
- 4 oz Grape Tomatoes sliced in half
- 2 oz Feta crumbled
- 1/4 cup Fresh Parsley chopped
For the Marinade
- 2 Lemons zest and juice
- 1/4 cup Extra Virgin Olive Oil
- 3 Garlic Cloves minced
- 1/2 tablespoon Dried Oregano
- Salt and Pepper to taste
Instructions
- Prepare the marinade by combining the minced garlic with 1/4 cup lemon juice, olive oil, oregano, salt, pepper, and a pinch of the lemon zest. Mix the ingredients until well combined.
- Place the chicken breast in a plastic storage bag or container with 1/2 the marinade. Refrigerate for 30 minutes to marinade.
- While the chicken is marinating, cook the pasta according to package instructions. Drain and set aside.
- Heat a large skillet over medium heat and cook the chicken with the marinade for about 5 minutes on each side or until cooked through.
- Make the pasta salad by combining the cooled pasta with the cooked chicken, sliced vegetables, feta cheese and toss with the remaining marinade. Serve immediately.
Notes
- Each serving is approximately 2/3 of cup. It will vary slightly depending on your vegetable sizes.
Nutrition
This was so easy to make. The flavor profile is ridiculously good! Totally will make again. With these hot arizona summers I need all the "no oven" recipes I can get.