Description
Mediterranean Chicken Pasta Salad is a refreshing and colorful dish that blends juicy chicken, crunchy vegetables, briny olives, and creamy feta cheese in a light lemon-olive oil dressing. It’s the ideal balance of protein, texture, and flavor—perfect for meal prep, potlucks, or easy weeknight dinners.
Ingredients
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2 cups cooked and diced chicken breast
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8 oz (225 g) penne or rotini pasta
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1 cup cherry tomatoes, halved
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1 medium cucumber, diced
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1/4 cup finely chopped red onion
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1 cup feta cheese crumbles
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1/2 cup pitted kalamata olives
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3 tbsp extra virgin olive oil
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Juice of 1 lemon (about 2 tbsp)
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1 tsp dried Italian herbs
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Salt and black pepper to taste
Instructions
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Cook the chicken: Heat 1 tbsp olive oil in a skillet over medium heat. Season chicken with salt, pepper, and Italian herbs. Cook for 6–8 minutes per side until golden and cooked through. Let rest for 5 minutes, then dice.
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Boil the pasta: Cook the pasta in salted water for 9–11 minutes until al dente. Drain and let cool slightly.
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Assemble the salad: In a large bowl, combine pasta, diced chicken, cherry tomatoes, cucumber, red onion, feta, and olives.
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Prepare the dressing: Whisk together lemon juice and remaining olive oil. Pour over the salad and toss gently.
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Chill and serve: Refrigerate for at least 10 minutes before serving. Adjust seasoning with more salt and pepper if needed.
Notes
Rotini or penne pasta works best for holding the dressing.
Add red wine vinegar for extra tang.
Substitute kalamata olives with green olives or capers.
Replace feta with goat cheese or mozzarella if preferred.
Store leftovers in the fridge for up to 4 days; stir before serving.
Food safety: if you cook the chicken yourself, make sure it reaches an internal temperature of 165°F (74°C), as recommended by the USDA and Health Canada.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling / Tossing
- Cuisine: Mediterranean