Healthy Greek Chicken Pasta Salad

4.91 from 11 votes

Greek chicken pasta salad has fresh vegetables, chicken and pasta marinated in a Greek red wine vinaigrette with dill and feta cheese. Tangy, crunchy, cool and refreshing, it's perfect for a picnic, potluck or for meal prep.

Prep Time25

Cook Time25

Total Time50

Course: Salad

Cuisine: American

Servings:

Calories: 402kcal

Author: Denise Bustard

Ingredients

Chicken

2 lbs boneless skinless chicken breasts roughly 4
2 tablespoons olive oil
salt & pepper

Pasta Salad

8 oz penne uncooked
2 carrots peeled and chopped
2 bell peppers chopped
2 cups broccoli cut into small florets
2 cups cauliflower cut into small florets
½ red onion chopped
1 cup feta cheese crumbled

Red Wine Vinaigrette

6 tablespoons olive oil
6 tablespoons red wine vinegar
3 tablespoons honey or maple syrup
½ teaspoon dijon mustard
2 teaspoons dill (dry)
1 clove garlic minced (optional)
salt & pepper to taste

Instructions

Chicken

Heat oven to 425°F.
Toss chicken with olive oil and sprinkle with salt and pepper. Arrange on a baking sheet and bake for 10 minutes. Flip and bake for 10-15 more minutes, or until cooked through.
Allow chicken to cool before cutting into cubes.

Pasta Salad:

Cook pasta according to package directions, then drain and rinse under cold water. Allow to cool.
Combine all salad ingredients in a large bowl.
Shake together the vinaigrette and toss everything to coat.
Allow to marinate for several hours before enjoying. Serve cold.

Meal Prep Instructions:

Portion out into 2 compartment containers and store in the fridge for up to 4 days.
Serve cold.

Video

Notes

* Nutritional information is for ⅛ of the batch, which is a meal sized portion. If you'd like to serve this as a side, omit the chicken and you'll probably end up with 10-12 side portions

Storage

Fully dressed salad keeps in the fridge for up to 4 days.

Do not freeze.

Red wine vinaigrette can be stored in the fridge for up to 2 weeks.

Nutrition