This recipe is sure to be a staple in your household this summer!
Meet our Greek Chicken Pasta Salad — A delightful make-ahead dish that is perfect for summer gathers and outings. Ideal for beach trips, poolside hangs, or cookouts, this salad comes together easily using pre-cooked macaroni and rotisserie chicken.
Not only is this recipe quick to prepare, it’s full of vibrant flavors (like dill and feta cheese) and is a convenient and delicious choice for any warm-weather occasion. If you’re anything like us, this one is going to be in your meal rotation all summer long.
Greek Chicken Pasta Salad
Ingredients
- Kosher salt
- 3 cups dried macaroni, such as elbow or cavatappi
- 1 tbsp olive oil
- 1 cup English cucumber, diced
- 1 cup grape tomatoes, halved
- 1-2 cups rotisserie chicken, shredded and cooled
- ½ cup Kalamata olives, halved
- ¼ cup fresh dill, chopped
- ¼ cup parsley, chopped
- ¼ cup red onion, finely diced
- 4 oz feta cheese, crumbled
- ½ tsp dried oregano
- Sea salt and ground black pepper
Dressing
- 4 tbsp red wine vinegar
- 3 tbsp olive oil
Garnish
- Extra feta crumbles
- Lemon wedges
- Stuffed grapevine leaves
Instructions
- Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente. Drain in a colander, rinse with cold water, and shake until most of the water has been drained.
- Place the macaroni in a large bowl, drizzle 1 tablespoon of olive oil, and toss to coat. This will prevent the macaroni from sticking.
- To the bowl, add cucumber, tomato, olives, feta cheese, dill, parsley, shredded chicken, red onion, oregano, salt, and black pepper.
- Combine the red wine vinegar and olive oil in a small cup. Pour the mixture over the macaroni salad and toss to combine.
- Plate and service with stuffed grapevine leaves and lemon wedges.
Check out more Mediterranean-inspired meals HERE!
Enjoy!
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All photos by Lorianne DeVita
