Greek pasta salad is an absolute favorite in our household. Made with a creamy pesto-mayo dressing highlighting a medley of fresh ingredients, this Greek pasta salad with chicken is savory, satisfying and so delicious! This week has been ultra busy, and in California the weather has been hot as a furnace. It’s times like these when I turn to quick and easy recipes like cool and refreshing pasta salads.
Lately I’ve been drawn to unique artisan noodle in various shapes. Pasta that has real character. You can use bow-tie pasta, penne pasta, shells, or whatever type of pasta you have in your pantry. But for today’s Greek pasta salad recipe I used Trottole. I think you’ll agree, these cute spiral noodles look so darn festive. I encourage you to switch things up and have some fun! What type of noodles would you like to see in your Greek pasta salad?
These are all the ingredients you’ll need to create a scrumptious Greek pasta salad filled with beautiful flavor. I guarantee this will become one of your favorite go-to pasta salad recipes! Your family will be asking for more and your friends will want this tasty Greek pasta salad recipe!
Because I’ll take a short-cut when I need it, I bought a rotisserie chicken at Costco and cubed up the breast section. And because I’m weak when it comes to Diesel Dog looking up at me with his sweet doggie eyes, I reserved the leg and thigh meat for him. He really appreciated that!
I really enjoy making pesto from scratch, but today I was short on time. For this Greek pasta salad recipe I used store-bought pesto which is just as fabulous. The deli container was .75 lbs and yielded 1 and 1/4 cups pesto. To make the pesto-mayo dressing mix the pesto with one cup mayonnaise. It’s literally the perfect dressing consistency. Yum!
Cook your noodles according to the package directions. When boiling noodles for Greek pasta salad I cook them al dente so they’re not limp. I like the noodles to have a gentle firmness. As soon as the noodles are done boiling, drain off the hot water. Rinse the noodles under cold running water to cool them all the way off. With a wooden spoon or spatula fold the pasta into the other ingredients: Kalamata olives, grape tomatoes, red onion, chicken, marinated artichoke hearts, sun-dried tomatoes, pesto-mayo dressing and Feta cheese.
Garnish with a few extra sprinkles of Feta cheese on top. Your scrumptious Greek pasta salad is now ready to serve! Greek pasta salad is also a perfect make-ahead dish that you can refrigerate and serve within the next five days. I store mine in a gallon-sized Ziplock baggie. In my opinion, pasta salads taste even better the following day once the dressing has had a chance to really soak into the noodles.
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I absolutely love my glass mixing bowls. I find myself using them for so many recipes. The largest bowl is perfect for serving your Greek pasta salad. I bought my glass bowls at Crate and Barrel, but you can buy a similar set through Amazon. The two green colanders shown here are exactly what I use when I drain my pasta. I love beautiful, colorful kitchen tools – so these really fit my style.
Greek pasta salad is an absolute favorite in our household. Made with a creamy pesto-mayo dressing highlighting a medley of fresh ingredients, this Greek pasta salad with chicken is savory, satisfying and so delicious!
- 1 pound Trottole pasta, cooked al dente
- 2 + 1/2 cups chicken breast, cooked and cubed
- 1 + 1/4 cup pesto, homemade or store bought
- 1 cup mayonnaise
- 3/4 cup Kalamata olives
- 1 + 1/2 cups grape tomatoes, sliced in half
- 1/2 cup red onion, diced
- 3/4 cup marinated artichoke hearts, sliced or chopped
- 1 + 1/2 tablespoons sun-dried tomatoes, finely diced
- 3/4 cup Feta cheese plus more for sprinkling
- In a large pot, boil the pasta in salted water according to package directions. Drain off hot water and rinse the pasta under cold running water until all the noodles have been cooled off.
- In a small bowl, create the pesto-mayo dressing by mixing the pesto and mayonnaise together.
- In a large salad bowl, fold the pasta, pesto-mayo and the rest of the ingredients together until well combined. Every noodle should be covered in pesto-mayo.
- Garnish your Greek pasta salad by sprinkling a little extra Feta cheese on top.
- Serve and enjoy! Your Greek pasta salad can be refrigerated for up to five days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch, Snack, Dinner
- Method: By hand
- Cuisine: Greek, Italian, American
Keywords: Greek pasta salad, Greek pasta salad recipe, cold pasta salad
Here’s a closer look at this yummy Greek pasta salad. I wish you could reach right through your screen with a fork and have a taste! I made one batch for my husband’s work where they were celebrating a co-worker’s retirement. And I made a second batch for us to enjoy for dinner.
This is a photo of the Greek pasta salad with just half the Feta cheese and half the pesto-mayo dressing mixed in. I put in the full amount right after taking this photo, but I thought I’d share an image of what it looks like if you’re making a “slimmer” version of this pasta salad. It’s still super yummy! This Greek pasta salad is perfect for backyard BBQs, picnics, potlucks and luncheons. Just double or triple this recipe to serve a crowd!
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Do you have a favorite Greek pasta salad recipe? What types of food do you enjoy serving during the hot summer months? I’d love to hear from you in the comments below!