Greek Pasta Chicken Salad Jars

Last summer I discovered these layered salad jars when I was desperately trying to avoid another sad desk lunch situation. Now they've become my Sunday meal prep ritual, and honestly, nothing beats grabbing one from the fridge on a chaotic morning knowing something delicious and vibrant is waiting.

My sister was skeptical when she first saw me assembling these, calling them 'fancy science experiments.' But after stealing a jar during a road trip, she called me from the next city over demanding the recipe. Apparently eating something this fresh while traveling feels like discovering a secret weapon.

Ingredients

• 1 cup (180 g) dry orzo pasta: The tiny rice-shaped pasta is perfect here because it doesnt overpower the vegetables and soaks up the dressing beautifully
• 2 cups (250 g) cooked chicken breast: Rotisserie chicken works beautifully, but grilling your own with some lemon and oregano takes it to another level
• 1 cup (120 g) cherry tomatoes: Halving them lets their juices mingle with the dressing without making everything soggy
• 1 cup (100 g) cucumber: English cucumbers are ideal since they have fewer seeds and more crunch
• 1/2 cup (60 g) red bell pepper: Adds that gorgeous pop of color and sweetness that balances the tangy feta
• 1/2 cup (50 g) red onion: Thinly sliced so you get just enough bite without overwhelming your palate
• 1/4 cup (10 g) fresh parsley: Dont skip this, it brings brightness that dried herbs never could
• 1/2 cup (75 g) Kalamata olives: These briny gems are what makes it taste authentically Greek
• 3/4 cup (100 g) feta cheese: The creamy, salty element that pulls all the Mediterranean flavors together
• 1/4 cup (60 ml) extra-virgin olive oil: Use the good stuff here since its the foundation of your dressing
• 2 tbsp (30 ml) red wine vinegar: Provides that perfect acidic backbone
• 1 tsp dried oregano: The quintessential Greek herb that makes everything taste like the Mediterranean
• 1 garlic clove: Minced finely so it distributes evenly through every layer
• 1/2 tsp Dijon mustard: The secret ingredient that emulsifies your dressing and adds depth
• 1/4 tsp sea salt and freshly ground black pepper: Adjust these to taste since the olives and feta are already salty

Instructions

Cool your pasta completely:

Rinse the cooked orzo under cold water until its chilled through, then spread it on a baking sheet to cool further. Warm pasta will wilt the delicate vegetables and ruin the layering magic.

Whisk together your dressing:

Combine the olive oil, red wine vinegar, oregano, garlic, Dijon mustard, salt, and pepper in a small bowl until emulsified. Taste and adjust the seasonings before you start layering.

Grab your mason jars:

You want wide-mouth 16-ounce jars for easy assembly and even easier eating later. Give them a quick rinse and dry while you prep your vegetables.

Start with the dressing:

Divide the dressing evenly among all four jars, pouring it in first so it coats everything as you shake it later.

Layer the sturdy vegetables:

Add the red onion, bell pepper, and cucumber directly on top of the dressing. These hearty vegetables can marinate without getting mushy.

Add the cherry tomatoes:

Scatter the halved tomatoes over the harder vegetables. Their thicker skins protect them from the acids below.

Spread in the cooled orzo:

This acts as a barrier, keeping the delicate ingredients above fresh while absorbing all those Mediterranean flavors from below.

Top with the good stuff:

Layer the chicken first, then the olives, and finish with crumbled feta and fresh parsley right at the top so they stay pristine.

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These jars saved me during an especially overwhelming work month when cooking dinner felt impossible. Something about having a restaurant-quality lunch waiting made everything else feel more manageable.

Make Ahead Magic

These jars keep beautifully for four days in the refrigerator, which means Sunday prep can power you through most of the work week. The flavors actually meld and improve as they sit, like a good pasta salad should.

Customization Ideas

Sometimes I swap in chickpeas for the chicken to make it vegetarian, or add artichoke hearts when I want something extra special. The layered jar method works with whatever Mediterranean ingredients you love most.

Serving Suggestions

While you can eat straight from the jar, I prefer pouring everything into a bowl when possible. The ingredients get to mingle properly, and you can scoop up every last bit of that feta dressing. Keep some warm pita bread nearby for the full experience.

• Pack a fork with a long handle to reach the bottom layers
• Save a little extra feta to crumble on top right before eating
• Let the jar sit at room temperature for 10 minutes if you have time

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There's something deeply satisfying about opening the fridge and seeing those beautiful layers waiting for you, like little edible promises that lunch is going to be wonderful.

Recipe Q&A

→ How long do these jars stay fresh?

The sealed jars maintain optimal quality for up to 4 days when refrigerated properly. The strategic layering method keeps vegetables crisp and prevents sogginess.

→ Can I use different pasta shapes?

Whole-wheat pasta, quinoa, or small shapes like rotini work beautifully as substitutes. Adjust cooking time according to package directions.

→ What's the best way to reheat?

These jars are designed to be enjoyed cold or at room temperature. Simply shake to distribute dressing and eat straight from the jar or pour into a bowl.

→ How do I make this dairy-free?

Omit the feta cheese or substitute with vegan feta alternatives. The remaining Mediterranean flavors from olives, herbs, and tangy dressing provide plenty of richness.

→ Can I freeze these jars?

Freezing isn't recommended as the texture of vegetables and pasta will change. The jars refrigerate beautifully for several days, making them perfect for weekly prep.

→ What protein alternatives work well?

Grilled shrimp, chickpeas, or diced chick'n thighs provide excellent protein options while maintaining the Mediterranean profile.