Mediterranean Chicken Pasta Salad Recipe
This Mediterranean Chicken Pasta Salad is a vibrant, refreshing dish combining tender chicken, al dente pasta, fresh vegetables, and tangy feta cheese. With flavorful kalamata olives and a lemon-olive oil dressing, it makes a perfect light lunch or side dish full of Mediterranean flair.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Ingredients
Chicken
- 2 cups cooked and diced chicken breast
- 3 tablespoons extra virgin olive oil (for cooking and dressing)
- Salt and pepper, to season chicken
Pasta Salad
- 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
- 2 tablespoons freshly squeezed lemon juice
- Fresh herbs (optional, such as parsley or oregano)
- Salt and pepper, to taste
Instructions
- Cook the Chicken: Heat olive oil in a skillet over medium heat. Season the chicken breast with salt and pepper, then cook until golden brown and fully cooked through, approximately 7-10 minutes. Remove from heat and let it rest before dicing into bite-sized pieces.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente, typically 8-10 minutes. Drain the pasta but do not rinse; this helps sauce adhere better.
- Prepare Vegetables: While pasta cooks, halve the cherry tomatoes, dice the cucumber, and finely chop the red onion. If using fresh herbs, chop them finely.
- Combine Ingredients: In a large bowl, add the cooked pasta, diced chicken, cherry tomatoes, cucumber, red onion, feta cheese crumbles, kalamata olives, and fresh herbs if using.
- Dress the Salad: Drizzle olive oil and fresh lemon juice over the mixture. Gently toss everything together to ensure even coating and distribution of flavors.
- Season and Chill: Taste the salad and add salt and pepper as needed. For best flavor, refrigerate the salad for at least 30 minutes before serving chilled.
Notes
- For a vegetarian version, omit the chicken and add chickpeas or extra vegetables.
- Use gluten-free pasta to make the recipe gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Add fresh herbs like parsley or oregano for extra flavor.
- Do not rinse pasta after draining to help the dressing stick better.
