Greek Pasta Chicken Salad Jars (Printable)

Layered Mediterranean salad featuring orzo, chicken, vegetables, olives, and feta—ideal for meal prep and convenient lunches.

# 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

# Directions:

01 - Cook orzo pasta according to package instructions. Drain thoroughly, rinse under cold water, and allow to cool completely.
02 - In a small bowl, whisk together olive oil, red wine vinegar, oregano, minced garlic, Dijon mustard, sea salt, and black pepper until well combined.
03 - Gather four 16-ounce mason jars or equivalent glass containers with secure lids.
04 - Divide dressing evenly among jars as the base layer. Add red onion, bell pepper, and cucumber directly over dressing. Layer cherry tomatoes next, 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 until ready to serve.
06 - Shake jar vigorously to distribute dressing throughout, or transfer contents to a bowl and toss to combine before eating.

# Expert Advice:

01 -
  • Everything stays crisp and fresh because the dressing sits at the bottom, protecting the orzo and veggies from getting soggy.
  • You can grab a jar straight from the fridge on your way out the door and eat it cold or at room temperature.
  • It tastes better on day three than day one, which makes meal prep feel like a reward instead of a chore.
  • The layers look so pretty through the glass that you might actually feel excited about lunch on a Tuesday.
02 -
  • If you put the dressing anywhere but the bottom, your orzo will turn into a soggy, mushy mess by day two and you will be sad.
  • Let the orzo cool completely before layering or it will steam inside the jar and make everything wilted and weird.
  • Do not skip rinsing the cooked pasta; it washes away excess starch that would otherwise make the whole salad gummy.
  • Pack the jars tight but not jammed; you need a little air space at the top for shaking and tossing later.
03 -
  • Marinate your chicken in lemon juice, olive oil, and oregano before cooking; it will taste like it came straight from a taverna.
  • If your feta is too salty, soak it in cold water for ten minutes before crumbling to mellow it out without losing the creaminess.
  • Label your jars with the date you made them so you know which one to grab first and nothing sits too long in the back of the fridge.
  • Shake the jar over the sink the first time in case any dressing spills; I learned this the hard way on my kitchen floor.
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