Greek Chicken Pasta Salad


An easy and delicious recipe for Greek Chicken Pasta Salad loaded with a ton of flavor. Perfect for a picnic or potluck!


Units Scale


  • 12 ounces penne pasta (or similar)
  • 3 cups cooked shredded chicken
  • 1 small red onion, sliced
  • 1 cucumber, halved and chopped
  • 1 pint cherry tomatoes, halved
  • 1/3 cup freshly chopped basil
  • 1/3 cup freshly chopped mint
  • 1 can (15.5 oz) chickpeas (rinsed and drained)
  • 1 jar (9.5 oz) kalamata olives (drained)
  • 5 oz crumbled feta cheese


  • 3/4 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 large lemon, juiced (or 2 small)
  • 3 cloves garlic, minced
  • 1 1/2 tablespoons dried parsley flakes
  • 1 teaspoon honey
  • 1 teaspoon dijon mustard
  • 1 teaspoon dried oregano
  • pinch salt and pepper



  1. Cook pasta according to package instructions.
  2. Drain under cold water. Set aside to cool.
  3. Once pasta has cooled add pasta to a large bowl along with remaining salad ingredients.
  4. If not serving the salad right away, chill salad until ready to serve.


  1. Place all dressing ingredients in a large mason jar.
  2. Seal jar with a lid and shake vigorously until blended.
  3. When ready to serve toss salad with dressing.
  4. Season pasta salad with additional salt and pepper if necessary to taste.


Dressing can be made ahead of time. When ready to serve pour most of the dressing over salad. Toss to coat. Add additional dressing if needed. I like to reserve a little dressing in case of leftovers. Store leftover salad in refrigerator. Add reserved dressing to leftovers if needed or just drizzle with a little olive oil if you used all of the dressing if needed. 

To save time use leftover chicken or shred a store bought rotisserie chicken. See post for how I easily make chicken to shred and chop in salads in my Instant Pot.