Greek Pasta Salad

This Greek Pasta Salad Recipe, loaded with veggies, grilled chicken, and feta, tossed in a tangy yogurt sauce, the perfect summer meal!

Course Main Course, Side Dish

Cuisine American

Keyword greek pasta salad

Prep Time 15

Total Time 15

Servings servings

Calories 351kcal

Author Dana at ThisSillyGirlsLife.com

Mix together all of the dressing ingredients until combined in a large bowl, set aside.
1/2 cup mayonnaise, 1/2 cup plain Greek yogurt, 2 tablespoons lemon juice, 2 cloves garlic, 1 tablespoon water, 1 tablespoon whole grain mustard, 2 teaspoons granulated sugar, 1 teaspoon Worcestershire sauce, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, 1/2 teaspoon pepper
Add the cooked noodles and toss them in the dressing.
8 ounces Cellentani Pasta
Add the chicken, tomatoes, feta, cucumbers, olives, and onion. Stir to combine, serve immediately, or chill until serving.
2 cups cooked chicken, 1 pint grape tomatoes, 4 ounces feta cheese crumbles, 2 small Persian cucumbers, 1 cup kalamata olives, 1/4 cup red onion

You can use any pasta that you like, the corkscrew shape is just our favorite.
You can omit or add any vegetables for this recipe, but highly recommend the ones using as it really brings out the Greek flavor.
To make it quicker you can use rotisserie chicken and dice it up or buy a bag or already grilled chicken slices.
This great recipe is best served cold.
This will last about 3-4 days properly sealed in the refrigerator.
If you are not a fan of mayo you can swap miracle whip but it will give a slightly different flavor.