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Greek pasta salad topped with grilled chicken, cherry tomatoes, red onion, and cucumbers. Small blue bowl for decoration.

Creamy Greek Pasta Salad

Think greek salad, fuse it with pasta salad, and boom! This recipe is so creamy and delicious. Perfect for a spring/summer event. The crunchy vegetables mixed with the creamy pasta is to die for!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course: Dinner, Salad
Ingredients Method Notes

Ingredients
  

  • 1.5-2 lbs chicken thighs
  • 1 lb short cut pasta I used bowtie
Chicken Marinade
  • 1 tbsp avocado oil
  • ½ lemon, juiced
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp lemon pepper
  • 1 tsp italian seasoning
  • 1 tsp salt
  • dash of cayenne pepper optional
  • dash of red pepper flakes optional
Creamy Greek Dressing
  • 1 cup greek yogurt
  • ¼ cup mayonnaise
  • 2-3 tbsp red wine vinegar
  • ¼ cup avocado oil
  • juice half a lemon
  • 1 tbsp dijon mustard
  • 1 tbsp honey
  • 1 tsp dried oregano
  • 1 tsp dried dill or 1 tbsp fresh dill
  • 1 tsp salt
  • dash of cayenne optional
Toppings
  • 1 package cherry tomatoes
  • 1 cup banana peppers chopped
  • ¾ cup black olives sliced
  • 1 block feta cheese crumbled
  • 1 cucumber sliced
  • ½ red onion sliced

Method
 

  1. Preheat the oven to 375℉. Place the chicken in a roasting pan, and season with the chicken marinade ingredients. If you have time, let this marinate in the fridge for a few hours. Bake the chicken for 25-30 minutes, until the internal temperature reaches 165℉.
  2. While the chicken is baking, get a large pot of water boiling for the pasta. Cook the pasta according to the package directions. When the pasta is finished, drain and set aside to cool while we prep everything else. Drizzle some avocado oil on the pasta to prevent from sticking while it cools!
  3. Next, prep the dressing. In a large bowl, mix together the greek yogurt and the mayonnaise until combined. Next add the red wine vinegar, avocado oil, and lemon juice. Whisk well. Add the dijon mustard, honey, oregano, dill, salt, and dash of cayenne if using. Whisk well until smooth and creamy. Taste and adjust seasonings to your liking!
  4. Once the chicken is done, and the pasta has cooled a bit, mix these two together in a large mixing bowl. Drizzle over the dressing and mix well until every piece of pasta is coated. The next part is up to you, you can add all of the prepped toppings in now and mix together, or you can keep it as is, and add toppings individually on each serving. This is a great option if not everyone in your family likes every topping! Crumble with feta and enjoy!

Notes

**If you are eating the next day, drizzle with avocado oil to bring the dressing back to life!