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Mediterranean Chicken Pasta Salad captures everything I love about summer food crisp vegetables tender chicken bright herbs and a zippy lemon-olive oil dressing make it the kind of meal that disappears fast at my table It is my go-to for busy days because it feels fresh and filling with hardly any fuss
When I first served this salad at a backyard barbecue friends asked for the recipe before they even finished eating It quickly became one of my most requested dishes
Ingredients
- Cooked and diced chicken breast: gives plenty of lean protein Use freshly cooked or good-quality rotisserie for quick prep
- Penne or rotini pasta: holds the dressing and veggies in every bite Look for high-quality or whole wheat shapes for added nutrition
- Cherry tomatoes: add sweetness and juiciness Choose deeply colored ripe tomatoes for big flavor
- Cucumber: brings crunch and freshness Pick firm cucumbers with shiny smooth skin
- Finely chopped red onion: introduces a mild sharpness Taste a bit to ensure it is mild and crisp
- Feta cheese crumbles: add creamy tang Pick blocks of feta in brine and crumble them yourself for best flavor
- Kalamata olives: infuse a briny punch Buy pitted olives and slice for easier eating
- Extra virgin olive oil: creates a silky simple dressing Use the best you can find for real Mediterranean flair
Step-by-Step Instructions
- Cook the Chicken:
- Season boneless chicken breasts with a pinch of salt and a drizzle of olive oil Set a skillet over medium heat and cook until golden on both sides and the centers are no longer pink about 6 to 7 minutes per side Let the cooked chicken rest on a cutting board for at least 5 minutes before you dice it so the juices stay in
- Boil the Pasta:
- Bring a large pot of salted water to a boil Add penne or rotini and stir Cook until the pasta is just tender or al dente according to package directions Drain in a colander but do not rinse The residual starch helps the dressing cling
- Prep the Vegetables:
- While the pasta cooks halve the cherry tomatoes dice the cucumber and finely chop the red onion Set aside and crumble the feta cheese if using a block
- Assemble the Salad:
- Combine the cooled pasta diced chicken halved tomatoes cucumber red onion feta and kalamata olives in a very large serving bowl Sprinkle in a little dried oregano or Italian herbs if you have them
- Make the Dressing and Toss:
- Mix together extra virgin olive oil and fresh lemon juice then pour it over the salad mixture Using salad tongs or two large spoons gently toss everything until coated trying not to break up the feta too much
- Chill and Serve:
- Cover the salad with plastic wrap or a tight lid Refrigerate for at least 30 minutes This lets the flavors mingle and develop Taste before serving and add a pinch of salt or extra lemon juice if needed
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I am always excited to add extra feta because I love its creamy saltiness My kids help crumble the cheese and sample as we go which is a favorite kitchen ritual for us
Storage Tips
Store the salad tightly covered in the coldest part of your fridge It keeps well for up to three days The pasta will absorb some dressing over time so you may want to stir in a little extra olive oil and lemon juice before serving leftovers
Ingredient Substitutions
This recipe works with any cooked chicken including leftover roasted or grilled thighs For extra variety try cooked shrimp or chickpeas instead of chicken Swap out vegetables depending on what is in season bell peppers artichokes or spinach are wonderful additions Gluten free or whole wheat pastas are equally delicious and make the dish more tailored
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Serving Suggestions
Serve the pasta salad over a bed of baby spinach or arugula for even more greens It fits right into lunchboxes picnic baskets or as a make-ahead dinner on hot nights Sometimes I pair it with warm bread and a dollop of hummus for a satisfying Mediterranean spread
Cultural Context
Mediterranean chicken pasta salad borrows inspiration from classic Greek village salads adding pasta and chicken for a heartier twist You get the same iconic flavors of feta cucumber tomato and olives in a form that is perfect for sharing It is an easy way to bring sunshine and Mediterranean spirit to your table anytime
Recipe FAQs
- → Can I use a different type of pasta?
Absolutely! Short pasta like rotini, penne, or farfalle work well as they hold the dressing and mix-ins nicely.
- → What vegetables can I substitute?
You can swap in bell peppers, artichoke hearts, spinach, or roasted vegetables depending on what's in season or your taste preferences.
- → How do I keep the pasta salad from drying out?
Drizzle with a bit more olive oil or a splash of lemon juice before serving if it has been chilled for several hours.
- → Is this dish good for meal prepping?
Yes, it holds up well in the fridge for up to 3 days, making it ideal for lunchboxes or quick dinners.
- → Can I make it vegetarian?
Omit the chicken or replace it with chickpeas or grilled tofu to suit a vegetarian diet while still enjoying Mediterranean flavors.