Greek Chicken Tzatziki Pasta Salad
This Mediterranean pasta salad combines juicy grilled chicken, al dente pasta, crisp cucumbers, cherry tomatoes, red onion, and Kalamata olives, all tossed in a creamy homemade tzatziki dressing. It’s light yet filling, refreshing yet satisfying — a perfect dish for lunch, dinner, or meal prep.
Time
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 4–6
Ingredients
For the Chicken
2 large boneless skinless chicken breasts
2 tbsp olive oil
1 tbsp lemon juice
1 clove garlic, minced
1 tsp dried oregano
½ tsp paprika
Salt & black pepper, to taste
For the Pasta Salad
12 oz short pasta (penne, rotini, or bowties)
1 cup cherry tomatoes, halved
1 cucumber, diced
½ red onion, thinly sliced
½ cup Kalamata olives, pitted and halved
½ cup crumbled feta cheese
2 tbsp fresh dill or parsley, chopped
For the Tzatziki Dressing
1 cup Greek yogurt
½ cucumber, finely grated and squeezed dry
1 tbsp lemon juice
1 tbsp olive oil
1 garlic clove, minced
1 tbsp fresh dill, chopped (or 1 tsp dried)
Salt & black pepper, to taste
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil.
Cook pasta according to package directions until al dente.
Drain and rinse under cool water to stop cooking. Set aside.
2. Marinate & Cook the Chicken
In a bowl, mix olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper.
Coat chicken and marinate for at least 15 minutes.
Heat a grill pan or skillet over medium-high heat. Cook chicken 5–6 minutes per side, until fully cooked (165°F / 74°C).
Let rest for 5 minutes, then slice into strips.
3. Make the Tzatziki Dressing
Mix Greek yogurt, grated cucumber, lemon juice, olive oil, garlic, dill, salt, and pepper.
Taste and adjust seasoning if needed.
4. Assemble the Salad
In a large bowl, combine pasta, tomatoes, cucumber, red onion, olives, and feta.
Add sliced chicken and drizzle with tzatziki dressing.
Toss gently until well coated.
Garnish with fresh dill or parsley.
5. Serve
Chill for at least 30 minutes for best flavor, or serve immediately.
Notes & Tips
Make Ahead: This salad keeps well in the fridge for 2–3 days. Add a little extra yogurt or olive oil before serving if it dries out.
Protein Boost: Add chickpeas for extra fiber and protein.
Pasta Swap: Use whole wheat pasta or chickpea pasta for a healthier version.
Extra Creamy: Stir in 2 tbsp crumbled feta into the dressing.
Frequently Asked Questions
Q: Can I use rotisserie chicken instead of grilling?
Yes — just shred it and toss into the salad for a quicker version.
Q: What’s the best pasta shape for this salad?
Short, sturdy shapes like rotini, penne, or farfalle hold the dressing well.
Q: Can I make it dairy-free?
Yes — use a coconut yogurt-based tzatziki and omit the feta.
Nutritional Information
Calories: ~480
Protein: 32g
Carbs: 50g
Fat: 18g
Fiber: 5g