Description
Fresh, flavorful, and effortlessly delicious—this Mediterranean Chicken Pasta Salad is the perfect blend of protein-packed chicken, tangy feta, briny olives, and crisp veggies tossed in a light lemon-olive oil dressing. It’s a colorful and satisfying dish ideal for meal prep, picnics, or a refreshing lunch on warm days.
Ingredients
2 cups cooked and diced chicken breast (grilled or sautéed)
8 ounces penne or rotini pasta, cooked al dente
1 cup cherry tomatoes, halved
1 medium cucumber, diced
1/4 cup finely chopped red onion
1 cup crumbled feta cheese
1/2 cup Kalamata olives, pitted
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice (juice from 1 lemon)
1 tablespoon dried Italian herbs (or a mix of basil, oregano, thyme, rosemary)
Salt and pepper, to taste
Instructions
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Season the chicken with salt, pepper, garlic powder, and optionally some paprika or Italian herbs. Sauté in olive oil over medium heat for 6 minutes per side until golden and fully cooked. Let it rest, then dice.
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Cook the pasta in salted water according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
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Prepare the vegetables by dicing the cucumber, halving the cherry tomatoes, and finely chopping the red onion.
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In a large bowl, combine the cooked pasta, diced chicken, tomatoes, cucumber, onion, feta cheese, and olives.
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Drizzle with olive oil and lemon juice, then sprinkle in the dried herbs. Toss everything gently until evenly combined.
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Season with salt and pepper to taste. Chill for at least 30 minutes before serving to allow the flavors to meld.
Notes
You can make this salad a day in advance for even better flavor. Substitute grilled shrimp or chickpeas for a different protein. Use gluten-free pasta if needed. Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixed / No Bake
- Cuisine: Mediterranean