Greek Chicken Pasta Salad with Lemon-Oregano Dressing (Make-Ahead, Healthy)

How to Make Greek Chicken Pasta Salad with Lemon-Oregano Dressing (Make-Ahead, Healthy)

1. 1

   Step 1: Cook and cool the pasta

   Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions. Drain, rinse briefly under cold water to stop cooking and cool, then transfer to a large bowl and set aside to finish cooling.

   For this step

   • 8 ozWhole-wheat dry pasta (penne, fusilli, or orzo)
   
2. 2

   Step 2: Cook and rest the chicken

   Season the chicken breasts lightly with salt and pepper. Heat 1 tablespoon of the olive oil in a skillet over medium-high heat and cook the chicken 5–7 minutes per side (depending on thickness) until an instant-read thermometer registers 165°F (74°C), then rest 5 minutes and dice into bite-size pieces.

   For this step

   • 12 ozBoneless skinless chicken breasts
   
3. 3

   Step 3: Whisk the lemon-oregano dressing

   In a small bowl or jar combine the fresh lemon juice, the remaining olive oil and dried oregano, and season with salt and freshly ground black pepper to taste. Whisk or shake until emulsified; taste and adjust acidity or seasoning as needed.

   For this step

   • 3 tbspFresh lemon juice (about 1 large lemon)
   • 2 tspDried oregano
   
4. 4

   Step 4: Assemble the salad

   Add the diced chicken, cucumber, cherry tomatoes, red onion, Kalamata olives and crumbled feta to the cooled pasta. Pour the dressing over the salad and toss gently to combine so everything is evenly coated.

   For this step

   • 1 mediumEnglish cucumber, seeded and diced
   • 1 1/2 cupsCherry tomatoes, halved
   • 1/4 cupRed onion, thinly sliced
   • 3/4 cupKalamata olives, pitted and halved
   • 3/4 cupReduced-fat feta cheese, crumbled
   
5. 5

   Step 5: Chill, store and serve

   Cover and chill the salad at least 1 hour (up to 4 days refrigerated) so flavors meld—this makes it ideal for make-ahead meals. Serve cold or at room temperature; stir before serving and adjust seasoning if needed.

1. Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions. Drain, rinse briefly under cold water to stop cooking and cool, then transfer to a large bowl and set aside to finish cooling.
2. Season the chicken breasts lightly with salt and pepper. Heat 1 tablespoon of the olive oil in a skillet over medium-high heat and cook the chicken 5–7 minutes per side (depending on thickness) until an instant-read thermometer registers 165°F (74°C), then rest 5 minutes and dice into bite-size pieces.
3. In a small bowl or jar combine the fresh lemon juice, the remaining olive oil and dried oregano, and season with salt and freshly ground black pepper to taste. Whisk or shake until emulsified; taste and adjust acidity or seasoning as needed.
4. Add the diced chicken, cucumber, cherry tomatoes, red onion, Kalamata olives and crumbled feta to the cooled pasta. Pour the dressing over the salad and toss gently to combine so everything is evenly coated.
5. Cover and chill the salad at least 1 hour (up to 4 days refrigerated) so flavors meld—this makes it ideal for make-ahead meals. Serve cold or at room temperature; stir before serving and adjust seasoning if needed.