Looking for a healthy, high-protein pasta salad that’s full of fresh flavor? This Greek Chicken and Orzo Pasta Salad is the answer. It’s packed with juicy grilled chicken, creamy marinated feta, crisp veggies, and a lemony Greek dressing that ties it all together. Perfect for meal prep, summer picnics, or a light dinner that actually satisfies.
This Greek chicken orzo salad is everything you want in a high-protein, make-ahead meal: bright, satisfying, and simple to throw together. It starts with flavorful chicken marinated in oregano and fresh lemon juice, paired with tender orzo, chickpeas, and crisp veggies like fresh tomatoes, cucumber, and roasted red pepper. A quick vinaigrette made with garlic, lemon zest, and herbs brings bold flavor to every bite.
This recipe makes enough to feed the whole family and holds up beautifully in the fridge — perfect for cold pasta salads that double as quick lunches or easy weeknight dinners.
Don’t forget the toppings: briny olives, a handful of fresh parsley, and creamy feta take this one over the top!
Ingredients You’ll Need
Here’s what goes into this fresh and filling Greek Chicken and Orzo Pasta Salad:
- Orzo – Small and tender, it soaks up the dressing beautifully without getting soggy.
- Chicken breasts – Halved and marinated in lemon, garlic, and oregano for bold flavor.
- Feta – Cubed and marinated for extra creaminess and richness.
- Chickpeas – Adds fiber and plant-based protein for more staying power.
- Cucumber, tomatoes, roasted red pepper – Fresh, crisp, and colorful.
- Kalamata olives and pepperoncini – Briny and tangy for that classic Greek punch.
- Fresh oregano and parsley – Brightens up every bite.
- Lemon oregano vinaigrette – A simple dressing that doubles as a marinade.
If you love meals that are light, fresh, and full of flavor, don’t miss our roundup of the best easy summer salad ideas, from leafy greens to pasta salads and more.
How to Make Greek Chicken and Orzo Pasta Salad
This recipe is easy, fresh, and totally grillable from start to finish. Each component comes together in a couple of simple steps.
Step 1: Make the dressing.
Whisk together olive oil, red wine vinegar, garlic, lemon zest and juice, fresh oregano, and salt in a large mixing bowl. This zesty Greek dressing adds a fresh, bold flavor that pulls everything together.
Step 2: Marinate the chicken and feta.
Slice the chicken breasts in half lengthwise to create thin cutlets, then coat them with a quarter of the dressing and set aside to marinate. In a small bowl, toss cubed feta cheese with a portion of the remaining dressing so it can soak up all that rich flavor.
Step 3: Cook the orzo.
Bring water to a boil and cook the orzo until tender but still firm. Rinse the hot orzo under cold water to stop the cooking and remove excess moisture, then transfer it to a salad bowl.
Step 4: Prep the salad ingredients.
While the orzo cools, prep your mix-ins. Halve the grape tomatoes, slice the Persian cucumber, chop the roasted bell peppers, and fresh herbs. Drain and rinse the chickpeas, kalamata olives, and pepperoncini peppers for added texture and balance.
Step 5: Grill the chicken.
Grill the marinated chicken on a preheated grill pan or skillet over medium-high heat until golden brown and cooked through. Let it rest briefly before slicing into bite-sized pieces of chopped chicken.
Step 6: Assemble the salad.
In a large bowl, combine the orzo and chickpeas with the remaining dressing. Add in the fresh vegetables, marinated feta (and its dressing), and grilled chicken. Toss until everything is evenly coated and well distributed.
Step 7: Chill and serve.
Refrigerate the Greek orzo salad for 10 to 15 minutes before serving to allow the flavors to meld. Serve as a main course, side dish, or prep-ahead lunch for a well-balanced meal that holds up beautifully.
For something creamy and herbaceous, try this egg salad with tarragon. Perfect on crusty sourdough or wrapped in lettuce cups.
Make It Your Own
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Storage Tips
Final Thoughts
This Greek Chicken and Orzo Pasta Salad checks every box: it’s fresh, filling, and full of bright Mediterranean flavor. Made with simple ingredients and easy to prep ahead, it’s the kind of simple recipe that makes healthy eating feel effortless (even on busy weeknights.)
Whether you’re looking for a meal prep staple, a quick dinner, or a dish to share, this recipe is one you’ll come back to again and again. We hope it becomes one of your go-to new recipes for summer and beyond.
Tried it? Let us know how your Greek Chicken and Orzo Pasta Salad turned out in the comments below!
Craving something tangy and protein-packed? This dill pickle chicken salad delivers bold flavor with minimal prep — great for lunchboxes or lazy meal prep.
FAQ
Yes! This salad actually gets better as it sits. Make it up to 3 days in advance and store in an airtight container in the fridge.
You can, but the homemade lemon oregano dressing takes just 5 minutes and makes all the difference.
Try pearl couscous, quinoa, or even chickpea pasta for a different twist.
More Meal Prep Recipes
Greek Chicken and Orzo Pasta Salad with Marinated Feta
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Ingredients
Instructions
- In a large mixing bowl, whisk together ⅓ cup olive oil, ⅓ cup red wine vinegar, 3 finely grated garlic cloves, ⅓ cup finely chopped fresh oregano, the zest and juice of 2 lemons, and 1 teaspoon salt until well combined.
- Pour half of the dressing (about ⅓ cup) into a large bowl. Divide the remaining half between two small bowls—¼ for the feta and ¼ marinating the chicken.
- Slice 4 boneless, skinless chicken breasts in half horizontally to create 8 thin cutlets. Add to a large bowl with ¼ of the dressing and toss to coat evenly. Set aside to marinate while you prep the other ingredients.
- Add 8 oz cubed feta cheese to one of the small bowls with ¼ of the dressing. Stir gently and let marinate while you prepare the salad.
- Bring a large pot of salted water to a boil. Add 12 oz of orzo pasta and cook according to package instructions until al dente. Drain, then rinse with cold water until completely cooled. Set aside in a colander.
- Drain and rinse 1 (15 oz) can of chickpeas and add to the colander with the orzo.
- Halve 1 cup cherry tomatoes.
- Slice 3 Persian cucumbers into thin half-moons.
- Slice 1 cup roasted red bell pepper.
- Halve 1 cup kalamata olives.
- Slice 1 cup pepperoncini peppers.
- Finely chop ⅔ cup fresh parsley (about 1 large bunch).
- Heat a grill pan or outdoor grill over medium-high heat. Grill the marinated chicken cutlets for 3 to 4 minutes per side, or until golden and fully cooked. Let rest for a few minutes, then cut into bite-sized cubes.
- In a large serving bowl, combine the cooled orzo and chickpeas. Pour in the reserved ½ portion of dressing and toss to coat. Add the cherry tomatoes, cucumbers, roasted red pepper, olives, pepperoncini, and parsley. Gently stir in the marinated feta along with any remaining dressing from the bowl.
- Top the salad with the grilled chicken pieces and give everything a gentle final toss. Refrigerate for 10 to 15 minutes before serving to let the flavors meld.
Nutrition
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Delicious! Beyond happy with how this turned out. It was fresh, light, and filling. The perfect meal for a sunny evening outdoors. Plus my kids enjoyed it!
SO happy to hear this!! Thanks for your feedback ☺️