The Perfect Greek Pasta Salad

Y’all, I have found the PERFECT summer meal! This Greek Pasta Salad is everything you want when it’s hot outside but you still need something filling and satisfying. It’s fresh, flavorful, and completely customizable – plus it gets better as it sits, making it ideal for meal prep or feeding a crowd.

Why You’ll Love This Recipe

This isn’t just any pasta salad – it’s a complete meal packed with protein, fresh vegetables, and all those amazing Mediterranean flavors we crave. The best part? You can make it your own by using whatever on-plan pasta you prefer. I used Dreamfields for this batch, but feel free to use your favorite Trim Healthy Mama-approved pasta!

What makes this special:

• Perfect for hot summer days (no oven required!)
• Gets better with time – ideal for meal prep
• Customizable portions based on your family size
• Fresh, authentic Greek flavors
• Complete meal in one bowl

Greek Pasta Salad Recipe

For the Chicken:

• 1½ lbs chicken, cooked and chopped into small pieces
• Salt and pepper to taste
• Garlic powder
• Onion powder
• Smoked paprika
• Oregano

Chicken Instructions:

1. Season chicken generously with all the spices listed above
2. Spray your skillet with cooking spray
3. Place seasoned chicken in the skillet
4. Cook 5-7 minutes on both sides until golden
5. Cover and let sit on the hot burner for about 5 more minutes (cooking time depends on thickness of your chicken)
6. Remove from heat and chop into bite-sized pieces

For the Salad:

The amounts depend on how big of a meal you want – adjust to your family’s needs!

• ½ box pasta of choice, cooked, drained and rinsed (I used Dreamfields)
• 1-2 cups diced grape tomatoes
• 1-2 cups black olives (Kalamata would be more authentic, but use what you have!)
• 1-2 cups diced red onion
• 1-2 cups diced cucumber
• 1 can garbanzo beans, rinsed and drained
• Box of feta cheese, crumbled

For the Homemade Greek Dressing:

• ¼-½ cup olive oil
• ¼ cup red wine vinegar
• 1-2 tablespoons lemon juice
• 1 tablespoon mustard (I used Dijon)
• ½ teaspoon dried dill
• ½ teaspoon dried oregano
• 2 teaspoons minced garlic

Assembly Instructions:

1. Cook your pasta according to package directions, drain, rinse with cool water, and let cool completely
2. Make the dressing: In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, mustard, dill, oregano, and minced garlic. Set aside.
3. In a large bowl, combine cooled pasta with all the chopped vegetables and garbanzo beans
4. Add the seasoned chicken pieces and crumbled feta cheese
5. Pour dressing over everything and toss gently to combine
6. Refrigerate for at least 30 minutes before serving (this is when the magic happens!)

My Tips for Success:

🍝 Pasta Choice: Any THM-approved pasta works here! Dreamfields is my preferred brand right now, but lucky for us, many are coming on the market.

🥒 Veggie Prep: Don’t skip the chilling time – this salad tastes SO much better after the flavors have had time to meld together.

🐔 Chicken Shortcut: Rotisserie chicken works perfectly if you’re in a time crunch! Just shred it and season with the Greek spices.

🧀 Feta Factor: Don’t skip the feta cheese – it adds that authentic Greek flavor and creamy texture that makes this salad special!

🥗 Dressing Magic: Making your own dressing takes this from good to AMAZING. The combination of olive oil, red wine vinegar, and fresh herbs is what makes it taste like it came from a Greek taverna. Taste and adjust as needed. And salt and pepper to taste!

Storage & Meal Prep:

This pasta salad keeps beautifully in the refrigerator for 3-4 days and actually improves with time. It’s perfect for:

• Sunday meal prep
• Potluck dinners
• Beach or pool day lunches
• Quick weeknight dinners when it’s too hot to cook

Serving Suggestions:

• Serve chilled as a complete meal
• Pack in mason jars for grab-and-go lunches
• Serve alongside grilled vegetables for extra nutrition
• Perfect for outdoor entertaining

THM Notes:

This recipe is a satisfying THM S! But please make it your own. Hubby doesn’t eat cucumbers, so those were added separately. We don’t care for Kalamata olives, so I just use black.

What’s your favorite pasta salad combination? I’d love to hear how you customize this recipe in the comments below!

Stay cool and eat well, friends!

Print Pin

The Perfect THM Greek Pasta Salad

Course Main Course

Diet Diabetic

Author Jennifer Overstreet

Ingredients

• 1 1/2 Lb Chicken

Seasonings for the Chicken: Salt, Pepper, Onion Powder, Garlic Powder, Smoked Paprika, and Oregano

• 1-2 C Chopped Grape Tomatoes
• 1-2 C Diced Red Onion
• 1-2 C Diced Cucumbers
• 1-2 C Black Olives, sliced or chopped
• 14 oz Can of Garbanzo Beans, drained and rinsed
• 6 oz Container Crumbled Feta Cheese Use as much as you want
• 1/2 Box Cooked, drained, rinsed and cooled pasta

Greek Dressing

• 1/4-1/2 C Olive Oil
• 1/4 C Red Wine Vinegar
• 1-2 T Lemon Juice
• 1 T Mustard
• 1/2 t Dried Dill
• 1/2 t Dried Oregano
• 2 t Minced Garlic

Instructions

• Place your skillet on the burner. Turn to medium, to just above medium. Sprinkle seasonings on the top of the chicken. When skillet is hot, spray with a spray, place chicken seasoned side down. Sprinkle the top of the chicken with the seasonings.

  Note: If your chicken is thick, pound until thinner, or cut into thinner pieces.
  
• After about 5 minutes (7 if the chicken is a bit thicker), flip the chicken. After about 5 more minutes, flip again. Turn off the burner, place a lid on top and let the chicken rest about 5 more minutes.
  
• Prepare your veggies.
  
• I prepped cucumbers on the side.
  
• Dice chicken as small as desired.
  
• Place cooked, drained, rinsed, and cooled pasta in a large bowl. Toss.
  
• Add chicken and feta. Toss again.
  
• Mix all of the dressing ingredients together.
  
• Toss all of the ingredients together. Serve immediately, or chill first.