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Greek Chicken Pasta Salad for Weekday Feasts
Youssef Hb

Greek Chicken Pasta Salad for Weekday Feasts

A zesty and refreshing Main Mediterranean dish featuring juicy grilled chicken, fresh herbs, tender pasta, and crisp veggies in a light, lemony finish perfect for lunch or dinner.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Mediterranean
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 lemon, zested and juiced
  • 3 cloves garlic, minced
  • 1/4 cup olive oil, extra virgin
  • 1/2 Tbsp dried oregano
  • 1/2 tsp salt, to taste
  • Pepper, cracked, to taste
  • 2 chicken thighs, boneless, skinless
  • 8 oz pasta, any shape like fettuccine or penne
  • 1/2 cucumber, diced
  • 1 bell pepper, diced
  • 1/4 cup Kalamata olives, pitted
  • 4 oz grape tomatoes, semi-halved or diced

Method
 

  1. Zest and juice the lemon. In a bowl, mix lemon zest, minced garlic, olive oil, oregano, salt, and cracked pepper to make the marinade.
  2. Add chicken thighs to the marinade and toss to coat. Let the chicken rest for 10 minutes.
  3. Heat a skillet over medium-high heat and cook the chicken until browned and cooked through. Let it rest for a few minutes before slicing into strips.
  4. Cook the pasta in boiling, salted water according to package instructions. Drain and let cool for a few minutes.
  5. In a large serving bowl, combine cooked pasta, diced cucumber, bell pepper, Kalamata olives, and grape tomatoes.
  6. Add the grilled chicken to the bowl. Toss gently to combine.
  7. Drizzle with a bit of additional olive oil if desired, and top with chopped fresh parsley and lemon juice for a bright finish.

Notes

For best results, let the cooled pasta sit in the fridge for 5-10 minutes before tossing with ingredients. Substitute chicken with halal or plant-based alternatives if desired. Leftovers are excellent for tomorrow’s lunch and stay fresh for 2-3 days in the fridge.