Grilled Chicken Greek Pasta Salad
Grilled Chicken Greek Pasta Salad is one of those recipes I love having in the fridge when I know the week is going to be busy. Between the juicy grilled chicken, briny olives, chickpeas, and all those fresh herbs, there’s so much flavor packed into every bite. Toss everything with a simple homemade Greek dressing, and you’ve got a meal that’s just as good for dinner as it is for lunch the next day.
I’m a big fan of pasta salads that can stand on their own as a complete meal, and this one definitely delivers. It’s fresh, filling, and easy to make ahead for those days when you don’t feel like cooking. Plus, you can use your favorite pasta, including gluten-free, and it’s easy to keep dairy-free if needed.
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A LITTLE GREEK GETAWAY IN A BOWL.
Grilled Chicken Greek Pasta Salad is my kind of meal when the weather is warm and I’d rather be outside than standing in the kitchen.
I love firing up the grill, throwing together whatever fresh ingredients I have, and making a big bowl of something we can eat for dinner and again the next day. This one has juicy grilled chicken, briny olives, chickpeas, and plenty of fresh herbs tossed in a tangy homemade dressing.
It’s the kind of pasta salad I can pull straight from the fridge when I’m hungry, and I don’t even have to heat anything up. A little extra dressing, a quick toss, and lunch is done.
And if we’re having people over, I can make it ahead of time and actually enjoy myself instead of spending the whole afternoon cooking.
The best part? The leftovers are just as good the next day.
Why You’ll Love This Greek Chicken Pasta Salad
- A complete meal: Grilled chicken, pasta, and chickpeas make this hearty enough to serve for lunch or dinner.
- Fresh Mediterranean flavors: Olives, banana peppers, fresh herbs, and a tangy vinaigrette give every bite plenty of flavor.
- Perfect for meal prep: Make it ahead and enjoy it throughout the week.
- Easy to customize: Add your favorite vegetables, swap the protein, or use gluten-free pasta.
- Great for gatherings: Serve it at a backyard barbecue, potluck, or summer cookout.
Ingredients You’ll Need
For the Greek Chicken Pasta Salad
- Chicken breast: One pound of chicken breast makes this pasta salad hearty and filling. Grilling adds a little char and extra flavor.
- Greek seasoning: One and a half tablespoons bring together the savory herbs and spices that give the chicken and dressing their Greek-inspired flavor.
- Pasta: Eight ounces of your favorite pasta, cooked according to the package directions. Short pasta shapes work especially well because they’re easy to toss with the other ingredients.
- Black olives: One-third cup, chopped, adds a rich, briny flavor.
- Banana peppers: One-quarter cup, chopped, adds a tangy bite and a little kick.
- Garbanzo beans: Thirteen ounces, drained and rinsed, add texture and make the salad more filling.
- Green olives: One-third cup, sliced, brings another layer of salty, briny flavor.
- Fresh dill: One-quarter cup, chopped, adds a fresh, slightly grassy flavor.
- Fresh parsley: One-quarter cup, chopped, brings brightness to the salad.
- Fresh basil: One-quarter cup, chopped, adds a sweet, aromatic flavor that pairs beautifully with the other herbs.
For the Homemade Greek Dressing
- Olive oil: Half a cup creates the base of the dressing and helps coat the pasta and vegetables.
- Red wine vinegar: Three tablespoons add acidity and balance the richness of the olive oil.
- Kosher salt: One teaspoon enhances the flavors of the chicken, pasta, and dressing.
- Greek seasoning: Use the remaining portion of the measured seasoning to flavor the dressing.
How to Make It Gluten-Free or Dairy-Free
- Gluten-Free Option
- Substitute the regular pasta with 8 ounces of your favorite gluten-free pasta. A gluten-free rotini or penne works well for this recipe.
- Cook according to the package directions, being careful not to overcook it. Rinse with cool water if recommended for your pasta, drain thoroughly, and toss with the remaining ingredients.
- Check that your Greek seasoning and other packaged ingredients are gluten-free, particularly if preparing this for someone with celiac disease.
- Dairy-Free Option
- The original recipe doesn’t include cheese, milk, or a creamy dressing, so it can be made dairy-free without changing the ingredients.
- Simply check the labels on your Greek seasoning and packaged ingredients. If you decide to add feta cheese, use a dairy-free alternative or leave it out.
How to Make Greek Chicken Pasta Salad
- Season the Chicken: Preheat your grill to 400–450°F. Brush both sides of the chicken breasts with olive oil, then season with half of the Greek seasoning and half of the kosher salt.
- Grill the Chicken: Place the chicken on clean grill grates and cook for 4–5 minutes on the first side. Flip and cook for another 4–5 minutes, continuing to turn as needed until the thickest part reaches 165°F. Remove the chicken from the grill and let it rest for 10 minutes before cutting it into bite-sized pieces. This gives the juices time to redistribute so your chicken stays tender.
- Cook the Pasta: While the chicken is grilling, cook the pasta according to the package directions. Drain and allow it to cool slightly before adding it to the salad. You want the pasta to be tender but still have a little bite. Overcooked pasta can become mushy once it’s tossed with the dressing.
- Make the Greek Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, remaining Greek seasoning, and remaining kosher salt until combined. The dressing is simple, but between the Greek seasoning and red wine vinegar, it adds plenty of flavor to the pasta and chicken.
- Assemble the Pasta Salad: Add the cooked pasta, chopped chicken, black olives, green olives, banana peppers, drained chickpeas, fresh dill, parsley, and basil to a large serving bowl. Pour the dressing over everything and toss until all the ingredients are evenly coated. Serve immediately or refrigerate until you’re ready to eat. Give the salad another toss before serving, and garnish with additional fresh herbs if desired
Tips for the Best Greek Chicken Pasta Salad
- Don’t overcook your chicken: Chicken breasts can dry out quickly, especially on the grill. An instant-read thermometer takes the guesswork out of cooking. Check the thickest part for an internal temperature of 165°F, then let the chicken rest before chopping.
- Choose the right pasta: Short pasta shapes like rotini, penne, and bow ties work especially well. Their curves and ridges catch the dressing, so you get plenty of flavor in every bite.
- Use fresh herbs: Fresh dill, parsley, and basil make a big difference in this recipe. They add brightness that you just don’t get from dried herbs.
- Let the pasta cool slightly: Adding hot pasta directly to the fresh herbs can cause them to wilt. Let it cool a bit before tossing everything together.
- Don’t forget to drain the chickpeas: Give them a good rinse and drain before adding them to the salad. You don’t want extra liquid watering down your dressing.
- Give it a good toss before serving: The dressing will naturally settle toward the bottom of the bowl as the salad sits. Toss everything again to redistribute all that flavor.
Make-Ahead, Storage, and Freezing
- Make Ahead: This Greek Chicken Pasta Salad is perfect for meal prep! You can prepare the entire salad the night before and refrigerate it until you’re ready to serve. If you prefer to prep everything separately, grill the chicken, cook the pasta, chop the herbs, and make the dressing ahead of time. Store everything in airtight containers in the refrigerator, then toss together before serving. Give the salad a good stir before eating, as the pasta will absorb some of the dressing as it sits.
- Storage: Store leftover pasta salad in an airtight container in the refrigerator for up to 3–4 days. The olive oil may thicken slightly when chilled, so let the salad sit out for a few minutes and give it a good toss before serving. If it seems a little dry, add a drizzle of olive oil or a splash of red wine vinegar to freshen it up.
- Freezing: I don’t recommend freezing the assembled pasta salad because the pasta can become mushy and the fresh herbs lose their texture. However, you can freeze the cooked chicken separately for up to 3–4 months. Thaw it in the refrigerator before adding it to a freshly prepared salad.
Grilled Chicken Greek Pasta Salad
Equipment
- 1 grill
- 2 bowls
- 1 Whisk
Video
Ingredients
- 1 lbs chicken breast
- 1 1/2 tbsp Greek seasoning, divided
- 8 ounces pasta, cooked according to package directions
- 1/3 cup black olives, chopped
- 1/4 cup banana peppers, chopped
- 13 ounces garbanzo beans, drained and rinsed
- 1/3 cup green olives, sliced
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
Greek Dressing
- 1/2 cup olive oil, divided for chicken and dressing
- 1 tsp kosher salt, divided
- 3 tbsp red wine vinegar
Instructions
- Prepare the Grill: Preheat your grill to 400–450°F.
- Season the Chicken: Brush both sides of the chicken breasts with a little of the measured olive oil. Season with half of the Greek seasoning and half of the kosher salt.
- Grill the Chicken: Place the chicken on the grill and cook for 4–5 minutes on the first side. Flip and cook for another 4–5 minutes, continuing to turn as needed until the thickest part reaches 165°F. Remove from the grill and let rest for 10 minutes.
- Cook the Pasta: While the chicken is grilling, cook the pasta according to the package directions. Drain and allow it to cool slightly.
- Make the Dressing: Add the remaining olive oil, red wine vinegar, remaining kosher salt, and remaining Greek seasoning to a small bowl. Whisk until combined.
- Chop the Chicken: Cut the rested chicken into bite-sized pieces and add it to a large serving bowl.
- Assemble the Salad: Add the cooked pasta, black olives, banana peppers, garbanzo beans, green olives, fresh dill, parsley, and basil to the bowl with the chicken.
- Dress and Serve: Pour the Greek dressing over the salad and toss until everything is evenly coated. Garnish with additional fresh herbs if desired. Serve immediately or refrigerate until ready to enjoy.
Notes
- Gluten-Free Option: Use 8 ounces of your favorite gluten-free pasta in place of regular pasta. Check that your Greek seasoning and other packaged ingredients are gluten-free.
- Dairy-Free Option: The recipe does not contain dairy ingredients as written. Check packaged ingredient labels, and use dairy-free feta if adding cheese.
- Make Ahead: Prepare the salad the night before and refrigerate in an airtight container. Toss again before serving.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
- Freezing: Freezing the assembled salad is not recommended. Cooked chicken can be frozen separately for up to 3–4 months.
- Reheating: Serve the salad cold or slightly chilled. If reheating chicken stored separately, heat it to 165°F before adding it to the salad.
Nutrition
Frequently Asked Questions
Absolutely! This is a great recipe to make the night before a barbecue, party, or busy workday. Prepare the salad, cover it, and refrigerate overnight.
The pasta will absorb some of the dressing as it sits, so give everything a good toss before serving. If it seems a little dry, add a splash of red wine vinegar and a drizzle of olive oil.
Rotini, penne, and bow ties are all great choices. I especially like pasta shapes with ridges or curves because they catch the dressing and little pieces of fresh herbs.
If you’re making this recipe gluten-free, choose a gluten-free pasta that holds its shape well after cooking. Be careful not to overcook it, since some gluten-free varieties can become soft when tossed with dressing.
Yes! If you’re short on time, you can use your favorite bottled Greek vinaigrette instead of making the dressing from scratch.
Start with a little dressing, toss everything together, and add more until the salad is coated to your liking. Keep in mind that bottled dressings vary in saltiness and acidity, so taste before adding extra seasoning.
Definitely! You can cook the seasoned chicken in a grill pan or skillet over medium heat.
A cast-iron skillet works especially well because it helps create a golden crust on the outside of the chicken. Cook until the thickest part reaches 165°F, then let it rest before chopping.
Yes! Leftover grilled chicken or rotisserie chicken makes this recipe even easier.
Simply chop or shred the cooked chicken and add it to the pasta salad. It’s a great way to use up leftover chicken without feeling like you’re eating the same meal twice.
You can serve it slightly warm right after assembling or enjoy it cold from the refrigerator.
I especially love it chilled for lunch the next day. Just give it a good toss before serving to redistribute the dressing.
If you’re serving it at a barbecue or potluck, keep it chilled and avoid leaving it at room temperature for more than two hours, or one hour when it’s above 90°F outside.
Pasta naturally absorbs dressing as it sits, especially when refrigerated overnight.
Before serving, toss the salad to redistribute the dressing. If it needs a little extra moisture, add a drizzle of olive oil and a splash of red wine vinegar.
You can also reserve a little of the prepared dressing when assembling the salad and add it just before serving.
Absolutely! Leave out the chicken and add extra chickpeas for a vegetarian version.
You can also add diced cucumbers, tomatoes, bell peppers, or feta cheese to make it more filling.
Store the salad in an airtight container in the refrigerator for up to 3–4 days, provided it was refrigerated promptly after preparation.
If you’re making it for meal prep, divide it into individual containers so you can grab one whenever you need an easy lunch.
Fresh herbs give this salad its bright, fresh flavor, so I recommend using them whenever possible.
If you only have dried herbs, you can use a smaller amount since dried herbs are more concentrated. Start with about one-third of the amount of fresh herbs called for and adjust to taste.
The flavor will be a little different, but the salad will still be delicious.
