Greek chicken pasta salad

  • 30 mins cooking
  • Serves 4
  • Print


Greek chicken pasta salad
  • 375 gram small shell pasta
  • 1/4 cup fresh oregano, coarsely chopped
  • 1/2 cup (125ml) olive oil
  • 1/4 cup (60ml) lemon juice
  • 3 cup (480g) shredded cooked chicken
  • 1 medium_piece (170g) red onion, sliced thinly
  • 500 gram cherry tomatoes, quartered
  • 2 (260g) lebanese cucumbers, chopped coarsely
  • 1 large_piece (350g) green capsicum, chopped coarsely
  • 1 cup (120g) seeded kalamata olives
  • 280 gram jar marinated artichoke hearts, drained, chopped coarsely
  • 200 gram fetta cheese, chopped coarsely


Greek chicken pasta salad
  • 1
    Cook pasta in large saucepan of boiling water, uncovered, until just tender, drain. Rinse under cold water, drain.
  • 2
    Meanwhile, place 2 tablespoons of the oregano, oil and juice in a screw-top jar, shake well.
  • 3
    Place pasta in large bowl with chicken, onion, tomato, cucumber, capsicum, olives, artichoke, cheese and dressing, toss gently to combine.
  • 4
    Top salad with remaining oregano.


You can use the oil from the artichokes in the dressing if you wish. You will need to purchase a large barbecued chicken weighing about 900g for this recipe.

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