Looking for a healthy but delicious side dish for your 4th of July celebration or summer BBQs? We’ve got you covered!

Greek Pasta Salad

  • 1 cucumber, peeled and diced
  • 1-2 bell peppers, diced
  • 1 container cherry tomatoes, sliced in half
  • 5 oz (one small package) reduced-fat crumbled feta cheese
  • 1/2 box (about 2 cups) dry pasta of your choice
  • 10 oz chicken tenderloins
  • 4 tbsp chives or green onion, finely chopped
  • 2 tbsp olive oil
  • 2 tbsp white vinegar
  • 1 tbsp water
  • 1 tsp dried parsley
  • 1 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • Salt and pepper to taste

Cook the Chicken and Pasta:

  • Cook the chicken tenderloins according to your preferred method (e.g., air fryer at 375°F for 8 minutes, or grill, bake, or pan-fry). Once cooked, dice the chicken into bite-sized pieces.
  • Cook the pasta in boiling water according to the package instructions until al dente. Drain and rinse under cold water.

Prepare the Dressing:

  • In a small bowl, whisk together olive oil, white vinegar, water, dried parsley, garlic powder, oregano, basil, salt, and pepper. Adjust seasoning to taste.

Assemble the Salad:

  • In a large mixing bowl, combine all ingredients.
  • Pour the prepared dressing over the salad ingredients.

Mix and Serve:

  • Gently toss all ingredients together until well combined and evenly coated with the dressing.


  • Serve cold as a refreshing and satisfying main dish or side dish. Garnish with extra herbs if desired.
Calories (6 servings): 296
Carbs: 31.6g
Protein: 23.8g