Greek Pasta Chicken Salad Jars

Last summer, when my kitchen AC died during a heatwave, I discovered the magic of these layered jars. I needed something that wouldn't require cooking every single day, and suddenly my Greek pasta salad obsession had found its perfect form. There's something deeply satisfying about pulling a beautifully layered jar from the fridge, giving it a shake, and having restaurant-worthy lunch in seconds. My husband now requests these weekly for his office lunches, and I've actually started making double batches just to keep up.

My sister-in-law asked for the recipe after I brought these to a beach picnic last month. She couldn't believe something so pretty could also be so practical. We spent the whole afternoon watching waves and eating from these jars, and honestly, it might be my favorite food memory from last year.

Ingredients

• 1 cup (180 g) dry orzo pasta: This tiny pasta is perfect because its small shape distributes evenly throughout the salad, giving you a little bit of pasta in every single bite
• 2 cups (250 g) cooked chicken breast, diced or shredded: Rotisserie chicken works beautifully here and saves so much time, but grilled chicken adds that lovely smoky depth
• 1 cup (120 g) cherry tomatoes, halved: These little bursts of sweetness brighten the whole dish and stay fresh even after days in the fridge
• 1 cup (100 g) cucumber, diced: English cucumbers work best since they have fewer seeds and a consistently crisp texture
• 1/2 cup (60 g) red bell pepper, diced: The crunch here is essential and that pop of red makes the jars absolutely gorgeous
• 1/2 cup (50 g) red onion, thinly sliced: Soaking these in cold water for 10 minutes while you prep removes the harsh bite
• 1/4 cup (10 g) fresh parsley, chopped: Fresh herbs make all the difference in Greek flavors, and parsley stays vibrant longer than basil
• 1/2 cup (75 g) Kalamata olives, pitted and sliced: These bring that authentic briny punch that makes the salad taste genuinely Greek
• 3/4 cup (100 g) feta cheese, crumbled: Don't skip this creamy, tangy element, it's what ties everything together
• 1/4 cup (60 ml) extra-virgin olive oil: Quality matters here since the oil really carries all the Mediterranean flavors
• 2 tbsp (30 ml) red wine vinegar: Adds the perfect acidic brightness without overpowering the fresh vegetables
• 1 tsp dried oregano: Rub the dried oregano between your fingers before adding to release those aromatic oils
• 1 garlic clove, minced: Mince this finely so you don't bite into big chunks of raw garlic
• 1/2 tsp Dijon mustard: This tiny bit of mustard helps emulsify the dressing so it stays perfectly creamy
• 1/4 tsp sea salt and 1/4 tsp freshly ground black pepper: Start with this amount and adjust after tasting, since olives and feta are already salty

Instructions

Cool the orzo completely:

Cook the pasta according to package directions, then rinse thoroughly under cold water until it's chilled through, letting it drain well so it doesn't make the salad watery

Whisk together the dressing:

Combine olive oil, red wine vinegar, oregano, garlic, Dijon mustard, salt, and pepper in a small bowl, whisking until the mixture emulsifies into a smooth, creamy dressing

Prepare your jars:

Get four large mason jars ready, making sure they're completely clean and dry before you start layering

Layer the dressing first:

Divide the dressing evenly among all four jars, starting with this at the very bottom so it can work its way up through all the layers

Add the sturdy vegetables:

Layer in the red onion, bell pepper, and cucumber directly on top of the dressing, since these can handle marinating without getting soggy

Layer the cherry tomatoes:

Add these next as they're somewhat delicate but still firm enough to sit above the heavier vegetables

Add the orzo:

Spread the cooled pasta evenly across each jar, creating a solid layer that will absorb some of that dressing flavor

Top with chicken:

Distribute the cooked chicken evenly, making sure each jar gets a generous portion

Finish with olives, feta, and parsley:

Complete the layers with Kalamata olives, crumbled feta cheese, and a sprinkle of fresh parsley on the very top

Seal and refrigerate:

Screw the lids on tightly and store in the refrigerator for up to 4 days

Shake and serve:

When ready to eat, shake the jar vigorously to distribute the dressing, or pour everything into a bowl and toss to combine

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My toddler, who normally refuses anything 'mixed together,' actually asked for seconds of this salad. Watching her discover feta for the first time was honestly a highlight of my parenting journey.

Making Ahead Like a Pro

I've learned to prep all my vegetables on Sunday while listening to podcasts, making jar assembly feel almost meditative by Monday morning. Having everything chopped and ready in containers turns this from a 30-minute task into a quick 10-minute assembly that feels like self-care rather than a chore.

Customization That Works

When my friend Sarah came over for meal prep, she swapped the chicken for chickpeas and honestly, it was just as satisfying. The key is keeping those Mediterranean flavors intact, so feel free to play with proteins while keeping the olives, feta, and fresh vegetables as your flavor foundation.

Storage and Serving

These jars travel beautifully, but I've learned the hard way to pack them upright in your lunch bag. No one wants dressing leaked all over their work documents.

• Keep jars upright during transport to prevent spills
• If eating at home, pouring into a bowl lets you really appreciate all those beautiful layers
• Let the jar sit at room temperature for 10 minutes before eating for the best flavor

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There's something so satisfying about opening the fridge and seeing four perfectly layered jars waiting for you. These have transformed my weekday lunch game completely.

Common Questions

→ How long do these jars stay fresh?

When properly layered and stored in sealed jars in the refrigerator, these Mediterranean layers stay fresh for up to 4 days. The dressing remains at the bottom keeping ingredients crisp until ready to eat.

→ What's the best way to serve these?

Shake the jar vigorously to distribute the dressing throughout all layers, then pour into a bowl. Alternatively, pour contents directly into a bowl and toss thoroughly with the dressing pooled at the bottom.

→ Can I make these dairy-free?

Simply omit the feta cheese or substitute with a vegan feta alternative. The Mediterranean flavors remain vibrant through the olives, fresh vegetables, and herbaceous vinaigrette.

→ What pasta works best as a substitute?

Whole-wheat orzo adds extra fiber, while quinoa or small pasta shapes like fusilli and penne work beautifully. Choose pasta that holds its texture well when chilled.

→ Should chicken be cooked fresh?

Rotisserie chicken works perfectly for convenience, or grill and season chicken breasts with lemon, olive oil, and oregano. Both options provide excellent flavor and texture.

→ Why does the layering order matter?

Placing dressing at the bottom prevents delicate ingredients from becoming soggy. Hard vegetables go next as they marinate beautifully, while pasta and chicken stay fresh in the middle, with cheese and herbs on top.