Greek Chicken and Orzo Pasta Salad
A fresh and flavorful Greek chicken and orzo pasta salad tossed with juicy figs, creamy feta, crisp red onion, and a tangy Greek vinaigrette. This easy, protein packed salad is perfect for summer dinners, meal prep, or entertaining.
At 5:30 every night, we sit down at the table as a family. That means a few nights a week I make a big dinner, something that will give us a few days of leftovers and make dinner time a little easier. I try to focus on meals that hold up well in the fridge, are healthy, and still taste delicious.
Since it has been on the warmer side, I have been making a lot of grilled proteins and pasta salads. This Greek chicken pasta salad came together in just 30 minutes and it was a hit with the family. We have been enjoying the leftovers for three days now!
One ingredient I would have added is dill, but I was completely out. Another ingredient you might enjoy is olives, but we are a strictly no olives family!
Pasta Salad Ingredients:
Olive oil
Orzo
Chicken breast
Red onion
Mission figs
Feta
Greek dressing
Black pepper
Tomatoes
Lettuce
Dill
Can I make this recipe gluten free? Absolutely. Almost everything in this recipe is already gluten free, so all you need to do is swap the orzo for a gluten free orzo or any pasta of your choice.
This is one of those recipes you can enjoy cold, warm, or hot. If you serve it warm for dinner, it is just as good straight from the fridge the next day for lunch or an easy dinner. Or you can do what my husband does and eat it straight from the container on the counter all day long. And of course, he always picks out all the chicken first.
Why you’ll love this Greek Chicken and Orzo Pasta Salad:
- Ready in about 30 minutes
- Perfect for meal prep and leftovers
- Light, fresh, and full of flavor
- Easy to customize with seasonal ingredients
- Great for summer dinners, beach days, or entertaining
When I am coming up with recipes, I am usually walking around the grocery store throwing a bunch of different items into my cart, always choosing ones that look beautiful together. I love a pretty pasta salad! That is why I am so excited the warmer months are back, because instead of browsing the grocery store, I can head to the farmers market for inspiration and shop from local farmers.
How to make Greek Chicken and Orzo Pasta Salad
Always start by cooking your chicken. You can grill, bake, or sear it. I like to brown mine in a Dutch oven with olive oil, salt, and pepper until it reaches 165 degrees. The chicken holds so much flavor this way, and you still get a little bit of char.
While the chicken is cooking, bring a pot of water to a boil and cook the orzo.
While the pasta cooks, chop the red onion, dill, and figs.
Add the slightly cooled orzo to a large serving bowl with the Greek vinaigrette, black pepper, chicken, feta, figs, and onions. Toss everything together until well combined.
Serve over heirloom tomatoes and fresh lettuce. Squeeze a little lemon juice over the top for an extra fresh, tangy finish.
How to Store Orzo Pasta Salad
Store this pasta salad in an airtight container in the fridge for up to 3 to 4 days. It actually gets even better as it sits and the flavors soak in.
If it starts to dry out, just drizzle a little olive oil or extra Greek dressing over the top before serving.
For best texture, you can store the lettuce separately and add it fresh when serving.
More Recipes You May Like:
If you loved this Greek chicken and orzo pasta salad, here are a few more fresh and easy recipes to try this week:
Brussels sprout quinoa power salad with citrus vinaigrette
Lemon ricotta and garlic chicken pasta salad
Burrata fig sourdough pizza
Best healthy and easy broccoli salad
Italian Caesar salad with an antipasto twist
Healthy crisp apple quinoa salad with walnuts and cranberries
Asparagus pasta salad with lemon sea salt dressing
The best Italian pasta salad recipe
If you’re making this for guests, do not forget to pair it with my FAVORITE lemon olive oil cake!
Greek Chicken and Orzo Pasta Salad
Ingredients
- Salt and Pepper for chicken seasoning
- 3 Tbsps Olive Oil for cooking chicken
- 1 Package Orzo Pasta
- 1 to 2 Pounds Chicken Breast I alway double up on protein
- 1/2 Small Red Onion
- 1 Cup Mission Figs
- 12 Ounces Feta Cheese
- 1/4 Cup Fresh Dill
- Lettuce & Tomatoes
- 1/2 Cup Greek Vinaigrette
Instructions
- Cook the chicken by grilling, baking, or searing in a Dutch oven with olive oil, salt, and pepper until it reaches 165 degrees. Let it rest, then slice or chop.
- Bring a pot of water to a boil and cook the orzo according to package instructions. Drain and rinse with cold water to cool slightly.
- While the pasta is cooking, chop the red onion, figs, tomatoes, and dill.
- Add the slightly cooled orzo to a large serving bowl. Add the chicken, feta, figs, and red onion.
- Pour the Greek vinaigrette over the top and season with black pepper. Toss everything together until well combined.
- Serve over lettuce and tomatoes. Finish with a drizzle of olive oil and a squeeze of lemon juice.
I hope you love this one as much as we did. It has been on repeat over here and I already know I will be making it again for beach days and easy summer dinners.
If you try it, let me know what you think in the comments. I always love hearing how you make these recipes your own!
