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To make a tasty Greek chicken pasta salad, you need the right ingredients. Here are the main ones: - 2 cups rotini pasta - 1 pound boneless, skinless chicken breast - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red onion, finely chopped - 1 cup kalamata olives, pitted and sliced - 1/2 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped These ingredients come together to create a fresh, colorful dish. The right seasonings make this salad pop with flavor. Here’s what you need: - 2 tablespoons olive oil - 1 teaspoon dried oregano - 1 teaspoon garlic powder - Salt and pepper to taste - 2 tablespoons lemon juice - 1 teaspoon red wine vinegar (optional) These simple items add depth and brightness to the salad. You can add extra ingredients for a unique twist. Here are some ideas: - Avocado for creaminess - Bell peppers for crunch - Artichoke hearts for a tangy taste Feel free to mix and match these extras! The more you experiment, the more fun your salad becomes. Start with a large pot of salted water. Bring it to a boil. Add 2 cups of rotini pasta. Cook according to the package instructions until it is al dente. This usually takes about 8-10 minutes. Once done, drain the pasta and set it aside to cool. You want it to be nice and firm for the salad. While the pasta cooks, you can prepare the chicken. Take 1 pound of boneless, skinless chicken breast. Rub it with 2 tablespoons of olive oil. Sprinkle 1 teaspoon of dried oregano, 1 teaspoon of garlic powder, and add salt and pepper to taste. Heat a grill pan or skillet over medium heat. Cook the chicken for about 6-7 minutes on each side. Make sure it reaches 165°F internally. After cooking, let it rest for a few minutes and then slice it into bite-sized pieces. In a large bowl, combine the cooled pasta, sliced chicken, and fresh veggies. Add 1 cup of halved cherry tomatoes, 1 diced cucumber, 1/2 finely chopped red onion, and 1 cup of sliced kalamata olives. For the dressing, whisk together 2 tablespoons of lemon juice, 1 teaspoon of red wine vinegar, and a drizzle of olive oil in a small bowl. Pour this over the pasta mixture. Toss gently to mix everything well. To add extra flavor, fold in 1/2 cup of crumbled feta cheese and 1/4 cup of chopped parsley. Taste the salad and adjust the seasoning with more salt and pepper if needed. This step makes sure your salad has the perfect flavor. For the best taste, let the salad sit at room temperature for about 15 minutes before serving. This allows the flavors to blend nicely. Serve it in a large bowl with a drizzle of olive oil on top. You can also use clear glass bowls for individual servings. This way, everyone can see the colorful ingredients inside. To cook perfect pasta, start with a big pot of water. Use enough salt; it should taste like the sea. Add the rotini pasta once the water boils. Stir it right away to stop it from sticking. Cook until it is al dente, which means it has a little bite. This usually takes about 8 to 10 minutes. Drain the pasta and let it cool. Rinsing it under cold water can help stop the cooking. For tasty chicken, use simple seasonings. First, drizzle olive oil over the chicken breasts. Next, sprinkle dried oregano and garlic powder on both sides. Add salt and pepper to taste. These flavors work well together. Cook the chicken on medium heat for 6-7 minutes per side. Make sure the chicken reaches 165°F inside to be safe. Let it rest before slicing to keep the juices inside. When you assemble your salad, make sure all the ingredients are cool. Combine the cooled pasta, sliced chicken, and chopped veggies in a big bowl. Add cherry tomatoes, diced cucumber, red onion, and kalamata olives. For the dressing, whisk lemon juice and olive oil in a small bowl. Pour it over the salad and toss gently. Finally, fold in crumbled feta and parsley for a fresh touch. Let the salad sit for about 15 minutes before serving to let the flavors blend. {{image_2}} You can easily make a vegetarian version of Greek chicken pasta salad. Start by omitting the chicken. Instead, add chickpeas or white beans. These options give protein without meat. You can also include artichoke hearts for extra flavor. This twist keeps the salad filling and satisfying. If you want to switch up the protein, shrimp works well in this salad. Cook the shrimp in the same way as the chicken. Just grill or sauté until they turn pink. Tofu is another great option. Use firm tofu, cut into cubes. Press it to remove extra water, then sauté until golden brown. Both options add a unique taste to your dish. Adding seasonal vegetables can enhance your Greek chicken pasta salad. In the spring, try asparagus or snap peas for crunch. In the summer, add bell peppers or zucchini for fresh flavors. In the fall, consider roasted butternut squash or Brussels sprouts. In winter, use hearty greens like kale or spinach. These choices keep the salad fresh and exciting all year round. To store leftover Greek Chicken Pasta Salad, place it in an airtight container. Make sure to cover it tightly to keep out air. You can also use a bowl with plastic wrap on top. This keeps the salad fresh and tasty. To keep your salad fresh, store the dressing separately. This stops the pasta and veggies from getting soggy. Use the salad within three days for the best flavor. Check the ingredients for any signs of spoilage before eating. If you want to eat your salad warm, reheat the chicken only. Warm the chicken in a pan over low heat. Do not reheat the pasta salad, as it tastes best cold. Enjoy the fresh flavors just as they are! Yes, you can make Greek Chicken Pasta Salad ahead of time. This salad tastes great when chilled. Prepare it up to a day before serving. Just keep it in the fridge. The flavors will blend well overnight. If you need a substitute for feta cheese, try using goat cheese or ricotta. Both add creaminess and a tangy taste. You can also use grated parmesan for a different flavor. If you want a dairy-free option, try tofu or nutritional yeast. Greek Chicken Pasta Salad will last about 3 to 4 days in the fridge. Keep it in an airtight container to stay fresh. If you notice any change in smell or texture, it’s best to toss it. Absolutely! Whole wheat pasta works well in this salad. It adds extra fiber and a nutty flavor. Just cook it according to the package directions. The texture will still hold up nicely with the other ingredients. You learned about making a tasty Greek Chicken Pasta Salad. We covered main ingredients, cooking steps, and storage tips. You can get creative with flavors and variations. Remember, seasoning is key for great chicken. This dish is fun and easy to make. It works well for lunch or dinner. Enjoy making your salad unique, and share it with family and friends. Keep these tips in mind for the best results every time.

Greek Chicken Pasta Salad

Savor the taste of summer with this Mediterranean Breeze Greek Chicken Pasta Salad, a delightful blend of flavors that’s perfect for any occasion. This easy recipe combines rotini pasta, grilled chicken, crisp veggies, and tangy feta, all tossed in a zesty dressing. Ready in just 45 minutes, it's a vibrant dish that will impress your guests. Click through to explore this delicious recipe and elevate your culinary skills today!
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Ingredients
  

2 cups rotini pasta

1 pound boneless, skinless chicken breast

2 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon garlic powder

Salt and pepper to taste

1 cup cherry tomatoes, halved

1 cucumber, diced

1/2 red onion, finely chopped

1 cup kalamata olives, pitted and sliced

1/2 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

2 tablespoons lemon juice

1 teaspoon red wine vinegar (optional)

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain and set aside to cool.

    Prepare the Chicken: While the pasta cooks, season the chicken breasts with olive oil, dried oregano, garlic powder, salt, and pepper. Heat a grill pan or skillet over medium heat and cook the chicken for 6-7 minutes on each side or until fully cooked through (internal temperature of 165°F). Allow to rest for a few minutes, then slice into bite-sized pieces.

      Assemble the Salad: In a large bowl, combine the cooled pasta, sliced chicken, cherry tomatoes, cucumber, red onion, and kalamata olives.

        Dress the Salad: In a small bowl, whisk together lemon juice, red wine vinegar (if using), and a drizzle of olive oil. Pour the dressing over the pasta mixture and toss gently to combine.

          Add Finishing Touches: Fold in crumbled feta cheese and chopped parsley. Taste and adjust seasoning with salt and pepper as needed.

            Serve: For the best flavor, let the salad sit for about 15 minutes at room temperature before serving.

              Prep Time 15 mins | Total Time 45 mins | Servings 4-6

                - Presentation Tips: Serve in a large bowl drizzled with a bit more olive oil and garnished with extra parsley for a pop of color. For individual servings, use clear glass bowls to showcase the colorful ingredients.