Description
This Greek pasta salad recipe is a super easy meal prep idea with minimal cleanup involved. It's loaded with seasoned chicken, fresh veggies, and a creamy homemade dressing, then served over arugula or whatever greens you like best!
Ingredients
Scale
- 2 chicken breasts
- cooking spray
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried oregano
- 2 cups uncooked penne
- water for pasta
- 1 cup cherry tomatoes, quartered or halved
- 1 cup cucumber, chopped
- ¼ cup red onions, sliced thin
- ½ cup kalamata olives
- 2 Tablespoons feta cheese
- 3 cups arugula
DRESSING
- ½ cup full fat Greek yogurt
- ¼ cup coconut milk (whole, canned)
- 2 Tablespoons feta cheese
- 1 Tablespoon white wine vinegar
- 1 Tablespoon olive oil
- 1 Tablespoon lemon juice
- 1 Tablespoon brine from kalamata olives (optional, but I recommend it!)
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried oregano
- ¼ teaspoon dried dill
- ⅛ teaspoon garlic powder
Instructions
- Preheat oven to 375º and line a baking sheet with foil. Coat lightly with cooking spray and place chicken breasts onto the sheet. Season with salt, pepper, and oregano. Cook chicken 8 minutes, then flip and cook for 8 more minutes.
- While the chicken is cooking, cook your pasta and prepare your veggies!
- By the time your chicken is cooked and pasta is finished, you’ll be ready to make your dressing. Combine all dressing ingredients in a large bowl and whisk until combined.
- At this point, you have a quick decision to make – you can either chop your chicken and combine it into the pasta salad or slice it and serve it on top. I’ve made it both ways and it’s good either way!
- Allow pasta to cool, then add it into the large bowl with the dressing. Add in the red onion, olives, tomatoes, cucumber, and chicken (if you’re mixing it in!). Toss to combine.
- Fill each meal prep container with about 1 cup of greens, then portion the pasta mixture into the containers. Store in the refrigerator to enjoy later.