Mediterranean Chicken Pasta Salad Recipe
Introduction
This Mediterranean Chicken Pasta Salad is a vibrant and satisfying dish perfect for warm days or as a wholesome meal prep option. Featuring tender chicken, fresh vegetables, and tangy feta, it combines fresh flavors with a delightful Mediterranean twist.
Ingredients
- 2 cups cooked and diced chicken breast
- 8 ounces penne or rotini pasta
- 1 cup halved cherry tomatoes
- 1 medium cucumber, diced
- 1/4 cup finely chopped red onion
- 1 cup feta cheese crumbles
- 1/2 cup pitted kalamata olives
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice (optional, for dressing)
- Salt and pepper to taste
- Dried or fresh herbs like oregano or parsley (optional)
Instructions
- Step 1: Cook seasoned chicken breast in olive oil over medium heat until golden brown and fully cooked through. Let it rest, then dice into bite-sized pieces.
- Step 2: Boil the pasta according to package instructions until al dente. Drain well but do not rinse; this helps the dressing cling to the pasta.
- Step 3: Chop the cherry tomatoes, cucumber, and red onion. In a large bowl, combine the cooked pasta, diced chicken, chopped vegetables, feta cheese, and kalamata olives.
- Step 4: Drizzle extra virgin olive oil and lemon juice over the salad. Toss gently to combine all ingredients evenly.
- Step 5: Taste and adjust seasoning with salt, pepper, and herbs if desired. Chill in the refrigerator before serving for best flavor.
Tips & Variations
- Use rotini pasta for better sauce and dressing retention with the salad ingredients.
- Add fresh herbs like basil or mint for a refreshing twist.
- Substitute grilled chicken with cooked shrimp or chickpeas for a different protein option.
- Include a splash of red wine vinegar or balsamic for extra acidity in the dressing.
- For a creamier texture, mix in a spoonful of Greek yogurt or mayonnaise with the olive oil and lemon juice.
Storage
Store the pasta salad in an airtight container in the refrigerator for up to 3 days. The flavors will meld and deepen overnight. Before serving, give it a gentle toss and add a bit more olive oil or lemon juice if the pasta seems dry. This salad can be enjoyed cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this salad ahead of time?
Yes, this salad tastes even better after sitting in the fridge for a few hours or overnight, allowing the flavors to meld nicely.
What can I use if I don’t have feta cheese?
You can substitute feta with goat cheese, ricotta salata, or even mozzarella for a milder flavor and different texture.
Print
Mediterranean Chicken Pasta Salad Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
A vibrant and refreshing Mediterranean Chicken Pasta Salad combining tender chicken, al dente pasta, fresh vegetables, tangy feta cheese, and briny kalamata olives, all tossed in a light olive oil and lemon dressing. Perfect for a light lunch or a flavorful side dish.
Ingredients
Chicken
- 2 cups cooked and diced chicken breast
- 3 tablespoons extra virgin olive oil (for cooking and dressing)
- Salt and pepper to taste (for seasoning chicken)
Pasta
- 8 ounces penne or rotini pasta
Vegetables & Cheese
- 1 cup halved cherry tomatoes
- 1 medium cucumber, diced
- 1/4 cup finely chopped red onion
- 1 cup feta cheese crumbles
- 1/2 cup pitted kalamata olives
Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- Salt and pepper to taste (for dressing)
Instructions
- Cook Chicken: Season the chicken breast with salt and pepper. Heat 2 tablespoons of extra virgin olive oil in a skillet over medium heat. Cook the chicken until golden brown and fully cooked through, about 6-8 minutes per side depending on thickness. Remove from heat and let rest before dicing into bite-sized pieces.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the penne or rotini pasta and cook according to package instructions until al dente, typically 9-11 minutes. Drain the pasta but do not rinse, as this helps retain flavor and texture.
- Prepare Vegetables: While the pasta cooks, halve the cherry tomatoes, dice the cucumber, and finely chop the red onion.
- Combine Ingredients: In a large mixing bowl, combine the cooked and diced chicken, drained pasta, cherry tomatoes, diced cucumber, red onion, crumbled feta cheese, and pitted kalamata olives. Toss gently to mix evenly.
- Add Dressing: Drizzle the mixture with the remaining 1 tablespoon of extra virgin olive oil and freshly squeezed lemon juice. Season with salt and pepper to taste. Toss gently again to ensure all ingredients are well coated with the dressing.
- Chill and Serve: Taste and adjust seasoning if necessary. Refrigerate the pasta salad for at least 30 minutes before serving chilled to allow flavors to meld beautifully.
Notes
- For added freshness, consider adding chopped fresh parsley or oregano.
- You can substitute grilled chicken with rotisserie chicken for a quicker version.
- Use gluten-free pasta to make this recipe gluten-free.
- This salad can be stored in the refrigerator for up to 3 days.
- For a vegan version, omit chicken and feta and add chickpeas and vegan cheese alternatives.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: Mediterranean chicken pasta salad, pasta salad recipe, healthy chicken salad, feta pasta salad, cold pasta salad
