Easy Greek Chicken Pasta Salad

Step 1

Marinate the Chicken:In a bowl, combine 2 tablespoons of olive oil, the juice of 1 lemon, 1 teaspoon of garlic powder, and 1 teaspoon of dried oregano.

Step 2

Add the boneless, skinless chicken breasts to the marinade, ensuring they are well coated.

Step 3

Let the chicken marinate for at least 30 minutes to enhance the flavor.

Step 4

Cook the Pasta:Bring a large pot of salted water to a boil (about 1 tablespoon of salt).

Step 5

Add 8 ounces of rotini or penne pasta and cook according to package instructions, usually 8 to 10 minutes for al dente.

Step 6

Once cooked, drain the pasta and rinse it under cold water to stop the cooking process. Drizzle with 1 teaspoon of olive oil to prevent sticking and set aside.

Step 7

Grill the Chicken:Preheat a grill or grill pan over medium-high heat.

Step 8

Remove the chicken from the marinade and grill for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).

Step 9

Once cooked, remove the chicken from the grill and let it rest for a few minutes before slicing it into bite-sized pieces.

Step 10

Prepare the Salad:In a large mixing bowl, combine the cooked pasta, sliced grilled chicken, 1 cup of halved cherry tomatoes, 1 diced cucumber, ½ small finely chopped red onion, ½ cup of halved Kalamata olives, and ½ cup of crumbled feta cheese.

Step 11

Gently toss the ingredients to mix them evenly.

Step 12

Make the Dressing:In a small bowl, whisk together ¼ cup of extra virgin olive oil, 2 tablespoons of red wine vinegar, 1 teaspoon of Dijon mustard, 1 teaspoon of honey, ½ teaspoon of salt, and ½ teaspoon of black pepper until well combined.