Greek Pasta Chicken Salad Jars (Print View)

Mediterranean-inspired layered salad with orzo, chicken, vegetables, olives, and feta in convenient mason jars.

# What You'll Need:

→ Pasta & Protein

01 - 1 cup dry orzo pasta
02 - 2 cups cooked chicken breast, diced or shredded

→ Vegetables

03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/2 cup red bell pepper, diced
06 - 1/2 cup red onion, thinly sliced
07 - 1/4 cup fresh parsley, chopped

→ Add-Ins

08 - 1/2 cup Kalamata olives, pitted and sliced
09 - 3/4 cup feta cheese, crumbled

→ Dressing

10 - 1/4 cup extra-virgin olive oil
11 - 2 tablespoons red wine vinegar
12 - 1 teaspoon dried oregano
13 - 1 garlic clove, minced
14 - 1/2 teaspoon Dijon mustard
15 - 1/4 teaspoon sea salt
16 - 1/4 teaspoon freshly ground black pepper

# Step-by-Step Directions:

01 - Cook orzo pasta according to package instructions. Drain and rinse under cold water until completely cooled.
02 - Whisk together olive oil, red wine vinegar, oregano, minced garlic, Dijon mustard, sea salt, and black pepper in a small bowl until emulsified.
03 - Prepare four 16-ounce mason jars or similar airtight containers with lids.
04 - Divide dressing evenly among jars as the base layer. Layer red onion, bell pepper, and cucumber directly over dressing. Add cherry tomatoes, followed by cooled orzo pasta spread evenly. Top with chicken, then olives, feta cheese, and finish with fresh parsley.
05 - Seal jars tightly with lids and refrigerate for up to 4 days before serving.
06 - Shake jar vigorously to distribute dressing evenly, or pour contents into a bowl and toss to combine before eating.

# Expert Suggestions:

01 -
  • The dressing sits at the bottom so nothing gets soggy, even after three days in the fridge.
  • You can see every colorful layer through the glass, which somehow makes eating healthier feel exciting.
  • It's completely customizable based on what you have or what you're craving that week.
  • One batch covers four lunches, saving you from the daily scramble of figuring out what to eat.
02 -
  • Never put the dressing anywhere but the bottom, or you'll open your jar to find soggy, sad orzo that tastes like regret.
  • If your feta is too salty, rinse it briefly under cold water before crumbling, it tones down the brine without losing the tangy creaminess.
  • Let the orzo cool completely before layering, or the residual heat will steam inside the jar and turn your crisp vegetables limp.
03 -
  • Marinate your chicken in lemon juice, olive oil, and oregano the night before cooking, it'll taste like it came from a Greek taverna instead of your weeknight kitchen.
  • Use a wide-mouth jar if you can find one, it makes layering easier and gives you more room to shake everything without making a mess.
  • If you're taking these to work, keep an empty bowl at your desk so you can toss the salad properly instead of trying to eat it straight from the jar like a confused giraffe.
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