Greek Style Chicken Pasta Salad Recipe 445

GREEK-STYLE CHICKEN PASTA SALAD

Steps:

• Cook pasta as directed until al dente, careful not to overcook the pasta, just until chewy and firm, but cooked; drain well.
• Rinse in cold water.
• Mix together all pasta ingredients in a bowl.
• Mix all dressing ingredients; add to pasta mixture; toss well to coat.
• Let sit in refrigerator for 2 or more hours before serving, to blend the flavours.
• Sprinkle more Feta cheese on top to garnish.
• ***NOTE*** since this is a big favorite in my house, I usually just cook up the entire package of pasta, and just increase the vegetable amounts, there is really no need to double the dressing ingredients if you should use the whole package of pasta, as the salad may become oily, but by all means it may certainly be doubled if desired. The bacon is optional, I rarely add it.

HEALTHY GREEK CHICKEN PASTA SALAD

Steps:

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

GREEK PASTA SALAD

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Rinse with cold water and drain well in a colander set in the sink.
• Whisk together the vinegar, lemon juice, garlic, oregano, salt, pepper, and olive oil. Set aside. Combine pasta, tomatoes, onion, green and red peppers, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over the pasta and mix together. Cover and chill for 3 hours before serving.

GREEK CHICKEN PASTA SALAD

Steps:

• Slice the cherry tomatoes in half and chop the cucumber, bell pepper, and onion.
• Now cook your pasta al dente or according to the package. Once the pasta is cooked pour it into a colander and rinse with cold water to stop the pasta from cooking. 
• No place to cook pasta into a large bowl along with the chopped vegetables, cooked chicken, drained olives, and feta cheese
• Now pour the homemade Greek salad dressing (or store-bought) over the pasta salad ingredients and stir everything until well incorporated.

GREEK CHICKEN PASTA SALAD

Steps:

• Use a zester, microplane, or small-holed cheese grater to remove the zest from the lemon. Set the zest aside. Squeeze the juice from the lemon into a separate bowl. You'll need at least 1/4 cup juice.
• Prepare the dressing and marinade by mincing two of the three cloves of garlic and combining them with 1/4 cup lemon juice, olive oil, oregano, salt, some freshly cracked pepper, and a pinch of the lemon zest. Whisk these ingredients until well combined.
• Place the chicken thighs in a small zip lock bag and add half of the dressing, saving the rest to add to the salad later. Mince one more clove of garlic and add it to the bag with the chicken and marinade. Squeeze the air out and massage the bag to make sure the thighs are well coated in the marinade. Refrigerate the thighs for at least 30 minutes.
• While the chicken is marinating, cook the pasta according to the package directions, drain in a colander, and let cool.
• Heat a skillet over a medium flame. Once hot, add the marinated chicken thighs and cook on each side until they are well browned and cooked through (about 5 minutes each side). There should be enough oil in the marinade to keep the meat from sticking. Remove the cooked chicken from the skillet and let it rest for about five minutes. Once slightly cooled, chop the chicken into smaller, bite-sized pieces.
• While the chicken is cooking, prepare the rest of the vegetables. Dice the cucumber and bell pepper. Slice the tomatoes in half (or dice if using Roma or regular tomatoes). Pull the parsley leaves from the stems and give them a rough chop.
• Finally, build the salad. Add the cooked and cooled pasta to a large bowl. Top the pasta with the cucumber, bell pepper, tomatoes, parsley, and chopped chicken. Crumble the feta over top and add a pinch or two of the lemon zest. Pour the remaining dressing over the salad and toss to coat. Serve immediately or refrigerate until ready to eat.

GREEK CHICKEN PASTA SALAD RECIPE

Steps:

• Cook the pasta according to package instructions, drain and allow to cool.
• Meanwhile, spray a grill pan with olive oil and set over medium heat. Cut chicken breasts in half lengthwise and arrange the four pieces on the grill pan. Sprinkle with Stone House Seasoning and cook on one side for 4 minutes. Turn over and cook on the other side until the chicken is cooked throughout and registers 165º F when checked with an internal thermometer, about 4 more minutes. Remove the chicken from the grill pan and cut into 1/2-inch pieces.
• Add the halved grape tomatoes, cucumber slices, diced peppers and onions, pitted olives, diced chicken and the feta cheese to the pasta.

GREEK CHICKEN PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
• Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; saute until fragrant, about 2 minutes. Stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
• Reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. Cook and stir until heated through, about 2 to 3 minutes. Remove from heat, season with salt and pepper, and garnish with lemon wedges.

GREEK CHICKEN PASTA SALAD

Steps:

• Cook the pasta according to package instructions, be sure to salt the pasta water well. While the pasta cooks season the chicken with the dried spices. Grill, pan fry, or bake the chicken until it reaches 165° F. Let the chicken rest for at least 5-10 minutes before dicing it.
• Once the pasta is cooked rinse and drain it under cold water. Let it continue to drain while you prep all of the vegetables and remaining ingredients for the pasta salad.
• In a jar or glass measuring cup, combine all of the ingredients for the red wine vinaigrette. Shake or whisk until well combined. Taste for seasoning.
• Add the pasta, diced chicken, and all of the vegetables, olives, feta, and parsley to a large serving bowl. Pour on half of the vinaigrette to start with and toss until coated. Add additional vinaigrette as needed. Taste the pasta salad for seasoning and add salt and pepper if needed.

GREEK CHICKEN PASTA SALAD

Steps:

• Cook the pasta and drain the water when the pasta is cooked. Then, set aside to let the pasta cool.
• While the pasta is cooking, prepare the vegetables, parsley and feta. Make the dressing and set aside.
• Preheat a pan with olive oil over medium heat. Cut the chicken breast into chunks and sear from both sides until golden.
• Add the salad ingredients and the dressing to a bowl. Add salt and pepper. Then, mix everything. Enjoy!

GREEK CHICKEN PASTA

Steps:

• Cook the pasta: Al dente according to package instructions.
• Brown the chicken: Heat the olive oil in a large skillet over medium heat. Season the chicken with the salt, pepper and oregano. Add the chicken to the skillet and cook on both sides until golden and cooked through, 6 to 8 minutes per sides. Transfer the chicken to a plate.
• Form the cheese sauce: If there's no more oil left in the skillet add another tbsp of olive oil. Add the garlic and cook for 30 seconds until aromatic, over medium heat. Add half and half, cream cheese and 1/2 cup of the crumbled feta. Cook while stirring until the cream cheese has melted. Stir in the lemon juice.
• Combine the dish: Add the cooked pasta, cheese sauce, chicken, cherry tomatoes, kalamata olives, cucumber, and dill to a large bowl and toss everything until well combined.
• Finish the greek chicken pasta: Garnish with remaining 1/2 cup of Feta and parsley. Serve!

GREEK CHICKEN PASTA SALAD

Steps:

• Bring a large pot of water to a boil. Once boiling, add 1 tablespoon salt then add pasta.
• While the pasta cooks make the red wine vinaigrette by whisking all the ingredients together. (You can also use this vinaigrette to marinate your chicken before grilling. If you do that, just double the vinaigrette recipe and use half for the marinade and the other half to dress the pasta salad).
• Once pasta is cooked, drain and add to a large bowl. Add the tomatoes, cucumber, red onions, olives and chicken. Drizzle with the red wine vinaigrette and toss until everything is well coated. Add the crumbled feta once pasta has cooled. Serve at room temperature.

GREEK CHICKEN PASTA

Steps:

• In a large pot of salted boiling water, cook pasta according to package instructions. Drain and set aside.
• Meanwhile, in a large skillet over medium heat, heat oil. Season chicken with salt, pepper, and oregano then add to skillet. Cook until chicken is golden and cooked through, about 8 minutes per side. Remove from chicken from skillet and let rest for 5 minutes.
• To the same skillet, heat remaining oil. Stir in garlic and cook until fragrant, about 1 minute. Add half and half, cream cheese, and crumbled feta, and cook, stirring occasionally, until cheeses have melted. Stir in lemon juice and zest then season with salt and pepper to taste.
• Cut chicken into 2" pieces then add to skillet with cooked pasta, cherry tomatoes, olives, cucumber, and dill. Toss until evenly combined.
• Garnish with parsley before serving.

GREEK PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain and cool.
• Whisk together oil, juice, mayonnaise and Greek seasoning in a large bowl. Add cooked pasta, tomatoes, feta cheese and basil. Toss to coat.
• Cover and refrigerate 8 hours before serving.

GREEK PASTA AND CHICKEN SALAD

Steps:

• Cook the pasta according to package instructions.
• Meanwhile, whisk together the dressing ingredients in a large bowl. Stir in the chicken, tomatoes, artichokes, cucumber, olives, onion and feta cheese.
• When the pasta is done, drain well. Rinse with cool water; drain again. Add to the salad mixture and toss. Taste and adjust the seasoning.
• Garnish the servings with pepper.