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a mixed rotini salad with sliced cooked skinless chicken breast, diced cucumber, halved cherry tomatoes, dark olive slices and small feta crumbles in a light dressing in one plain bowl
Andre Lewis

Greek Chicken Pasta Salad

Cook the pasta fully tender for a salad because cooling firms it up and there is no hot sauce left to finish a chalky center. Drain thoroughly after a brief rinse so the lemon dressing stays flavorful. Chicken, cucumber, tomatoes, olives and feta make this a full meal that can go straight to the table. Fold in the sliced rested chicken gently, leaving the vegetables crisp and recognizable with enough dressing to coat the spirals instead of pooling beneath them.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 8 oz dry rotini
  • 1 tbsp fine salt for pasta water
  • 1 lb boneless skinless chicken breast sliced horizontally into 1/2-inch cutlets
  • 1/2 tsp fine salt for chicken and dressing, divided
  • 1/4 tsp black pepper
  • 1 tbsp olive oil for chicken
  • 3 tbsp olive oil for dressing
  • 2 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 1/2 tsp Dijon mustard
  • 1 cup diced English cucumber
  • 1 cup halved cherry tomatoes
  • 1/4 cup sliced pitted Kalamata olives
  • 3 oz feta cheese crumbled

Method
 

  1. Cook rotini in water with the tablespoon salt until fully tender. Drain, rinse briefly under cool water and let drain thoroughly while the chicken cooks.
  2. Season cutlets with 1/4 teaspoon salt and pepper. Heat chicken oil in a skillet over medium heat and cook for 4 to 5 minutes per side until at least 165°F; rest on a clean board for 5 minutes.
  3. Whisk dressing oil, lemon juice, vinegar, oregano, mustard and remaining salt in a large bowl. Add drained pasta, cucumber, tomatoes and olives and toss gently.
  4. Slice the rested chicken and fold into the pasta with the feta. Let stand for 5 minutes so the dressing coats the ingredients.
  5. Serve promptly, or refrigerate within two hours for a chilled meal; toss once more before portioning so the dressing is evenly distributed.