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This Healthy Greek Pasta Salad with chicken makes a perfect low calorie meal, appetizer or side dish. It's on the healthier side thanks to more protein and it's gluten-free too! But most of all, this cold pasta salad with feta, vegetables and chickpea pasta is delicious.
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Greek-style pasta salad has such a light, yet rich flavor with the sweet bell pepper, crunchy cucumber, juicy tomatoes and fresh parsley combined 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!
I love all things Greek like this Greek Chicken Casserole, Greek Lemon Chicken Soup and Authentic Greek Salad Recipe! They're some my favorite healthy meals. You should try them next!
Why You Will Love This Greek-Style Pasta Salad
- So easy to make. Simple ingredients + easy prep make this the perfect pasta salad for meals.
- Healthier. We're making the salad a bit more balanced, adding tons of vegetables, and using a healthy Greek pasta salad dressing for flavor.
- Versatile. Enjoy this as a summer side dish for picnics or cookouts or as a main dish for a lighter meal. It's perfect in so many ways, and easy to change up the flavors too.
Ingredients
Here are the ingredients you need to make this healthier cold 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.
For the Salad:
- Chicken Breasts: Skinless and boneless is best! I get mine from ButcherBox - it's organic and pasture raised.
- Chickpea Pasta: This is my favorite pasta to use here. However, you can use any pasta you prefer, although I do recommend plant-based typically to my clients as it is higher in protein and fiber than other pastas.
- Orange Bell Pepper: Any color sweet bell pepper works great!
- Grape Tomatoes: Cherry or grape tomatoes work great and require little prep. You can also use larger tomatoes and dice them up.
- Cucumber: I prefer English cucumbers because they have a crisp texture and fewer seeds but really any cucumber works.
- Feta: Feta is the traditional cheese found in a Mediterranean Greek salad but goat cheese or queso fresco will also work.
- Parsley: Dried will work in a pinch but you will get the best flavor from fresh parsley.
For the Marinade:
- Extra Virgin Olive Oil: My favorite for the marinade but you can use avocado oil if you want. I wouldn't recommend using other oils than those two.
- Lemon Juice: The acid in this simple marinade. Use freshly squeezed if you can for the best flavor.
- Seasoning: The marinade uses fresh minced garlic, dried oregano, salt, and black pepper for added flavor.
Variations and Dietary Modifications
Here are some changes you can make with 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.
- Swap the Meat: Shrimp, tuna, or steak would be great alternatives to chicken.
- Time Saver Option: This recipe can be made with shredded chicken instead. I like to make shredded chicken in the Instant Pot to use in various meals throughout the week. Rotisserie chicken, canned chicken or cooked shredded chicken from the grocery stores are easy alternatives that save time! If you use one of these alternatives, I recommend following the instructions by marinating the cooked chicken before adding to the pasta salad. However, you do not need to cook the chicken in a skillet if it is already cooked.
- Vegetarian: You could make this vegetarian by omitting the chicken and cheese and adding tofu or tempeh as a protein source.
- Dairy-Free: Skip the cheese or use a dairy-free alternative.
- 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 by Kaizen.
- Change the Vegetables: Use different vegetables or add more if you want! Zucchini and summer squash are great options as well as adding some leafy greens such as chopped spinach or kale.
How To Make A Greek Pasta Salad
Here are the instructions for making this easy Greek-style pasta salad. See the end of the post for the full instructions and nutritional information.
Step 1: Make the marinade. Combine the marinade ingredients together in a bowl.
Step 2: Prep the chicken. Chop the chicken breast into pieces and then place in a plastic storage bag or a dish with half of the marinade. Marinate for 30 minutes in the refrigerator.
Step 3: Prepare the pasta. Cook the pasta according to package instructions to al dente.
Step 4: Cook the chicken. Place the chicken in a skillet with its marinade and cook until it's cooked all the way through.
Step 5: Assemble. Combine the pasta with the vegetables, chicken, feta, and remaining marinade.
Step 6: Toss and serve. Mix the salad together to distribute the dressing and ingredients. Serve and enjoy!
Expert Tips
- Store Leftovers: This recipe is best enjoyed fresh, but you can store leftovers if you need to for up to three days in the refrigerator in an airtight container. You can't freeze this pasta salad recipe and I wouldn't recommend it.
- Serve Cold: This pasta salad is meant to be enjoyed cold or at room temperature. You do not need to reheat leftovers.
- Don't Overcook: Make sure to cook the chicken just until it's cooked through and no more so it stays juicy. Also, the pasta should be cooked al dente for the best texture.
Recipe FAQs
I think pasta salad is best made the day you're going to enjoy it. The pasta and marinade can get soggy if left overnight with the vegetables. I find the vegetables release moisture, which can dilute the flavors of the dish. You can prepare the marinade and chicken the day before if you want to get ahead of things a bit.
This healthy Greek pasta salad 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.
More Healthy Cold Pasta Salad Recipes
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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
- ÂĽ cup Fresh Parsley chopped
For the Marinade
- 2 Lemons zest and juice
- ÂĽ cup Extra Virgin Olive Oil
- 3 Garlic Cloves minced
- ½ 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.Â
- 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.
- Store Leftovers: This dish is best served fresh, but if needed, you can refrigerate leftovers in an airtight container for up to three days. Freezing is not recommended.
- Chicken Shortcut: This recipe can be made with shredded chicken, rotisserie chicken, canned chicken or cooked shredded chicken from the grocery stores instead. If you choose one of these alternatives, I suggest marinating the pre-cooked chicken as instructed before mixing it into the pasta salad. There's no need to heat the chicken since the chicken is already cooked.
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.