Greek Pasta Salad

Greek Pasta Salad

  • Prep Time: 20 mins
  • Total Time: 30 mins
  • Servings: 8
  • About This Recipe

    “Pretty, colorful and delicious pasta salad.”


  • 2cupsruffled pasta, cooked and drained
  • 2cupscubed chicken
  • 1/2 pintcherry tomatoes, cut in half
  • 1largecucumber, cut in half lengthwise and sliced
  • 1/2 largered onion, coarsely chopped
  • 3teaspoonsfresh lemon juice
  • 2teaspoonssalt
  • 1/2 cupolive oil
  • 1 1/2 teaspoonsdried oregano
  • 4ouncescrumbled feta cheese
  • 1/2 cupkalamata olive, sliced
  • Directions

  • Combine cooked pasta, chicken, tomatoes, cucumber and onion in a large bowl.
  • In a seperate bowl, stir together lemon juice and salt until the salt dissolves.
  • Add olive oil and oregano, mixing well.
  • Pour over pasta mixture.
  • Stir to blend.
  • Add feta cheese and olives.
  • Toss to mix.
  • Cover and chill for 2 hours before serving.
  • Reviews

  • “What a wonderful, tasty, robust salad.All the flavors screamed Greek, and it was so good!I especiallly liked the feta cheese, which I love, and the olives.Easy to make and serve.Double this for a larger group, or cut down for a smaller group.Thanks Karen for posting, I will be using this one all summer.”

  • “Colorful, delicious and very easy to prepare. The pasta salad tastes wonderful with or without the chicken. I brought the leftover to work and several people asked for the recipe. Thanks for posting.”

  • “I made this for a Cub Scout Pot Luck.(I get so tired of mac and cheese with little weenies)I really wanted to make something for the adults in the crowd.It worked!I double this recipe, but used only half the salt required.It was wonderful.I love Kalamata olives and feta cheese, great combination. Unfortunatly there wasn’t anything left to bring home.I will certainly be making this one for myself soon.”

  • “I used leftover Recipe #335534 for the chicken and mostly canned black olives. The salad turned out well like this. I would be comfortable using plain chicken and would prefer the added flavor of using kalamata olives. The cucumber was bitter – luck of the draw. I would peel it next time to alleviate that possibility.”

  • “This was good, but I gave up on making the dressing because I found that the salt would not dissolve in fresh lemon juice. (Is this because I used kosher salt?? — I dunno) I substituted the dressing from Sackville Girl’s Greek Salad (with some oregano added)and ended up with a very good salad. Thanks for posting.”

  • “Made this for Father’s Day as a side dish.(no chicken). i doubled everything but the salt, used 3 t, it was a huge hit.Husband has asked for it again and he seldom does that.i did mix a little extra dressing as we like our pasta salads a little wetter.Next time i’m adding the chicken.”

  • “This is super good! And you can add so many things to it, if you like. I added zucchini that I pre-cooked and chilled, chopped spinach and pepperoni for added zip. So good for a summer night dinner. And if you make enough for left overs, all you have to do is pull it out of the fridge! Love it!”

  • “This was a very good salad recipe. It definitely tastes Greek with the feta and the kalamata olives but the dressing is very light and not over-powering like Greek salad dressings can sometimes be.Iexchanged the coarsely chopped red onion for 1/4 white onion finely chopped. I also used tri-color spiral noodles since that is what I had on hand.Since this was a potluck side dish I omitted the chicken but it would be a nice light dinner with chicken or even shrimp added.”

  • “Just wonderful, Karen! I used red and yellow cherry tomatoes, and did not use the chicken, since it was a side dish for me, but it was just a beautiful dish. Thank you so much for posting.”