introduction
This Mediterranean Chicken Pasta Salad is fresh, simple, and quick. It mixes cooked chicken, pasta, tomatoes, cucumber, olives, and feta. If you like easy chicken pasta recipes, try a similar creamy option like this chicken spinach alfredo rotini pasta for a warm, rich meal.
why make this recipe
Make this recipe when you want a light meal that feeds a few people. It takes little time. You can eat it cold or at room temperature. It works well for lunches, picnics, or potlucks. The flavors are bright and familiar.
how to make Mediterranean Chicken Pasta Salad
Cook the chicken and pasta first. Chop the vegetables while they cook. Mix everything in a large bowl. Dress it with olive oil and lemon. Toss gently so the pasta and ingredients stay whole. Chill if you like it cold.
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, Lemon juice to taste, Salt and pepper to taste, Herbs to taste (like basil or parsley)
Directions :
- Cook the seasoned chicken in olive oil until golden brown and fully cooked. Let it rest before dicing.
- Boil pasta according to package instructions; drain without rinsing.
- Chop vegetables and combine them with pasta, chicken, feta, olives, and herbs in a large bowl.
- Drizzle olive oil and lemon juice over the mixture; toss gently to combine.
- Taste and adjust seasoning if necessary before serving chilled. Serve it cold or at room temperature with a lemon wedge on the side.
how to serve Mediterranean Chicken Pasta Salad
Serve cold or at room temperature. Add a lemon wedge on the side. You can place it on a bed of lettuce or serve it in bowls. It pairs well with crusty bread or grilled vegetables.
how to store Mediterranean Chicken Pasta Salad
Keep leftovers in an airtight container. Store in the fridge for up to 3 days. Do not freeze, because the vegetables and feta change texture. If the salad looks dry, add a little more olive oil and lemon juice before serving.
tips to make Mediterranean Chicken Pasta Salad
- Cook pasta al dente so it holds up when chilled.
- Let chicken rest before dicing to keep it juicy.
- Do not rinse pasta after draining; the starch helps the dressing stick.
- Taste and add salt or lemon a little at a time.
- Chop ingredients to similar sizes for even bites.
variation (if any)
- Swap penne or rotini for bowtie or fusilli.
- Use grilled or rotisserie chicken for ease.
- Add bell peppers, artichoke hearts, or sun-dried tomatoes for more flavor.
- Use a simple vinaigrette with red wine vinegar and oregano for a stronger Mediterranean taste.
FAQs
Q: Can I make this ahead?
A: Yes. Make it a few hours ahead and chill. Add extra dressing if it dries out.
Q: Is this good for meal prep?
A: Yes. Store in the fridge and eat within 3 days. Keep dressing separate if you want longer freshness.
Q: Can I use a different cheese?
A: Yes. Replace feta with goat cheese or shredded mozzarella if you prefer.
Q: Can I make it vegetarian?
A: Omit the chicken and add more beans or roasted veggies for protein.
Q: How do I keep the salad from getting soggy?
A: Cook pasta al dente, drain well, and dress lightly. Add extra dressing only when serving.
Mediterranean Chicken Pasta Salad
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Gluten-Free
Description
A fresh and simple Mediterranean Chicken Pasta Salad featuring cooked chicken, pasta, and vibrant vegetables, perfect for a light meal.
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
- Lemon juice to taste
- Salt and pepper to taste
- Herbs to taste (like basil or parsley)
Instructions
- Cook the seasoned chicken in olive oil until golden brown and fully cooked. Let it rest before dicing.
- Boil pasta according to package instructions; drain without rinsing.
- Chop vegetables and combine them with pasta, chicken, feta, olives, and herbs in a large bowl.
- Drizzle olive oil and lemon juice over the mixture; toss gently to combine.
- Taste and adjust seasoning if necessary before serving chilled. Serve it cold or at room temperature with a lemon wedge on the side.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Do not freeze. For best flavor, add extra olive oil and lemon juice before serving if the salad looks dry.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
