Greek Pasta Salad
The pasta salad you'll make on repeat! Greek pasta salad with chicken or chickpeas filled with all the Greek flavors you'd expect, feta cheese, cucumber, tomato, oregano, and more.
Servings: 8 servings
Ingredients
- 1 lb pasta I used mini bow ties cooked according to package directions.
- 3 chicken breasts cooked and cut, shredded, or diced (rotisserie chicken is an option)
- 1 English sliced and quartered cucumber
- 1 cup tomato grape tomatoes sliced or Roma tomatoes diced
- 1/2 cup Kalamata olives sliced or whole
- 3 oz. feta cheese
- 1/3 cup diced red onion
- 2 tablespoons oregano fresh or dry
- 3 tablespoons chopped parsley fresh or dry
- 2 tablespoons/4 cup red wine vinegar
- 1/4-1/2 cup oil avocado oil, olive oil
- salt+ pepper to taste 1 teaspoon salt, 1/2 teaspoon pepper
Instructions
- Once the pasta is cooked strain it, and place it in a cold water bath to cool the pasta and remove any excess starch so it doesn't stick together.
- Prep all the items, slicing the cucumbers, tomatoes, olives, feta cheese, and onions. Chop oregano and parsley if using fresh herbs (I prefer fresh herbs, but use dry when unavailable).
- In a large bowl add the pasta, chicken, and other items.
- Drizzle the oil, vinegar, herbs, salt, and pepper. (alternatively, you can mix the dressing together then pour it on, I usually eyeball it, give it a taste, and add more if needed).
- Mix well and chill until cold for the best flavor for about 4 hours.