Greek Pasta Chicken Salad Jars

The first time I made these layered jars was on a Sunday evening when I needed to solve my weekday lunch problem. I had just returned from a trip to Greece and couldn't get those bright, fresh Mediterranean flavors out of my mind. Standing at my counter, assembling ingredients into four glass containers, I realized this might actually be more exciting than my usual meal prep routine. The way the colors stacked against the glass made the whole kitchen feel cheerful and ready for the week ahead.

Last summer, I brought a jar of this salad to a picnic with friends. Everyone watched curiously as I shook my container and poured out this perfectly dressed, vibrant mixture onto my plate. By the following weekend, three people had texted me asking for the recipe. Now it's become our go-to contribution for outdoor gatherings, travels beautifully, and never disappoints.

Ingredients

• 1 cup dry orzo pasta: This tiny rice-shaped pasta absorbs flavors beautifully while maintaining a satisfying chew
• 2 cups cooked chicken breast: Rotisserie chicken works perfectly here, or grill your own with lemon and herbs
• 1 cup cherry tomatoes, halved: They burst in your mouth and add juicy sweetness to every bite
• 1 cup cucumber, diced: English cucumbers work best since they have fewer seeds and thinner skin
• 1/2 cup red bell pepper, diced: Adds crunch and a gorgeous pop of red color throughout the layers
• 1/2 cup red onion, thinly sliced: Soak slices in cold water for 10 minutes to mellow the sharpness
• 1/4 cup fresh parsley, chopped: Flat-leaf parsley brings brightness and makes everything look freshly finished
• 1/2 cup Kalamata olives, pitted and sliced: These briny gems are essential for that authentic Greek flavor profile
• 3/4 cup feta cheese, crumbled: Use a good quality Greek feta for the best creamy, salty finish
• 1/4 cup extra-virgin olive oil: The foundation of your dressing, so use something you really love
• 2 tbsp red wine vinegar: Adds just the right amount of tang without being too harsh
• 1 tsp dried oregano: Greek oregano is more potent and floral than the regular variety
• 1 garlic clove, minced: Mellowed by the dressing but still adds that aromatic backbone
• 1/2 tsp Dijon mustard: This tiny amount helps emulsify your dressing so it stays perfectly combined
• 1/4 tsp sea salt and black pepper: Start here, but taste and adjust since the olives and feta bring their own saltiness

Instructions

Cool your pasta completely:

Rinse the cooked orzo under cold water until it's chilled through and drain well so your salad stays crisp

Whisk together your dressing:

Combine the olive oil, red wine vinegar, oregano, garlic, Dijon, salt, and pepper until emulsified

Prepare your jars:

Set out four 16-ounce mason jars with lids, making sure they're clean and completely dry

Build the foundation:

Start each jar with an equal portion of the dressing at the bottom, then layer the red onion, bell pepper, and cucumber directly on top

Layer the remaining ingredients:

Add cherry tomatoes next, then the cooled orzo, followed by chicken, olives, and finish with feta and parsley on top

Seal and store:

Tighten the lids completely and refrigerate for up to four days, giving the flavors time to meld beautifully

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My sister now requests these for her work lunches every single week, saying they've completely changed her relationship with meal prep. There's something satisfying about opening the fridge and seeing four perfectly assembled jars waiting for you.

Make-Ahead Magic

I've learned that Sunday assembly becomes Tuesday's treasure. The pasta absorbs just enough dressing to become incredibly flavorful without becoming mushy. It's like meal prep that rewards your patience.

Customization Freedom

Don't have orzo? Israeli couscous or even small shells work beautifully here. Sometimes I swap chickpeas for chicken when I want a vegetarian version, and nobody seems to notice or care.

Perfect Pairings

These jars shine on their own but become something special with the right accompaniments. I've served them alongside warm pita bread, with a side of hummus for dipping, or even crumbled over a bed of mixed greens if I want to stretch it into a larger dinner salad.

• Keep a small container of extra dressing handy in case you like things more saucy
• Pack a fork in your bag the night before so you never forget utensils
• Give the jar a good shake, then let it sit upright for a minute before opening

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These jars turned my weekday lunch from afterthought to something I genuinely look forward to eating. Hope they bring the same brightness to your routine.

Questions & Answers

→ How long can these salad jars stay fresh in the refrigerator?

When properly sealed and layered, these salad jars maintain optimal freshness for up to 4 days. The key is placing the dressing at the bottom, followed by hardy vegetables, then pasta and protein, with delicate ingredients on top. This layering prevents wilting and soggy textures.

→ Can I prepare these jars in advance for the week?

Yes, these are ideal for meal prep. Assemble all four jars at once and refrigerate. The beauty of the layered approach is that ingredients stay separated and maintain their texture. Simply grab and go each morning, or shake well before eating.

→ What are good substitutions for orzo pasta?

You can easily swap orzo for whole-wheat pasta, regular pasta shapes like penne, quinoa for added protein, or even farro. These alternatives work beautifully and allow you to customize based on dietary preferences or pantry availability.

→ How do I make this dairy-free?

Simply omit the feta cheese or replace it with dairy-free feta alternatives available at most grocery stores. The salad remains delicious and satisfying without cheese, with the olives and vinaigrette providing plenty of flavor and richness.

→ Can I customize the vegetables in this salad?

Absolutely. Feel free to swap vegetables based on seasonality and preference. Zucchini, artichoke hearts, sun-dried tomatoes, spinach, or roasted eggplant all work wonderfully. Maintain a mix of fresh and cooked vegetables for variety in texture and flavor.

→ What's the best way to serve these jars?

You have two options: shake the sealed jar vigorously to distribute the dressing throughout, or pour the contents into a bowl and toss gently. Either method works perfectly. Some prefer eating directly from the jar for convenience on busy days.