Pin
Mediterranean Chicken Pasta Salad delivers the freshest flavors of summer in one bowl. Juicy chicken, al dente pasta, crisp vegetables, and creamy feta come together in a tangy lemon olive oil dressing. It is a reliable dish for busy weekdays or when you want to impress a crowd. My family cannot get enough of this combo and every vibrant bite takes me back to beachside picnics on our last vacation.
I first tried this as a way to use up leftover grilled chicken and now it is my go to for quick lunches and laid back dinners with friends. Everyone always asks for the recipe.
Ingredients
- Cooked chicken breast: Choose juicy boneless chicken breast for easy dicing and mild flavor perfect for absorbing Mediterranean spices
- Pasta: Choose penne or rotini for their ability to hold onto dressing and mix well with chunky add ins
- Cherry tomatoes: Look for firm glossy tomatoes to add sweetness and lots of color
- Cucumber: Use a medium firm cucumber for crunch and freshness
- Red onion: Adds a gentle bite and a pop of color choose onions without any soft spots
- Feta cheese crumbles: Use creamy sheep or goat milk feta for authentic flavor and a salty tang
- Kalamata olives: Use pitted for easy eating and a deep briny undertone
- Extra virgin olive oil: Go for cold pressed oil for a fruity base in the dressing
Step-by-Step Instructions
- Cook the Chicken:
- Season your chicken breast with salt pepper and dried Italian herbs if you like and cook over medium heat with a splash of olive oil. Let it develop a golden crust on both sides for maximum flavor and juicy texture. Allow to rest before dicing into bite size pieces so the juices stay inside.
- Boil the Pasta:
- Fill a large pot with salted water and bring to a rapid boil. Add your penne or rotini and cook just until al dente so the pasta holds its shape in the salad. Drain well but do not rinse letting the heat help absorb the flavors later.
- Chop and Combine Vegetables:
- While the pasta cools chop cherry tomatoes in half dice the cucumber into even cubes and finely mince red onion for best flavor distribution. Add these along with cooked chicken feta and olives into a big mixing bowl.
- Dress and Toss:
- In a small bowl whisk together extra virgin olive oil and a generous squeeze of fresh lemon. Drizzle the dressing over your salad mixture and toss gently with clean hands or salad servers to avoid breaking up the pasta or veggies.
- Season and Chill:
- Taste and add more salt pepper or lemon juice to brighten the flavors if needed. Place the salad in the fridge for at least 30 minutes to allow everything to meld and serve chilled.
Pin
My favorite part is the creamy pockets of feta that melt slightly into the warm pasta. Once my little cousin declared it the best pasta salad ever and now it is the one dish she always requests for her birthday picnics.
Storage Tips
Keep the salad in an airtight container in the refrigerator. If you want to make it extra fresh for later always store the dressing separately and mix right before eating. The pasta keeps its bite and the vegetables remain crisp for up to three days.
Ingredient Substitutions
You can swap rotini for bowtie pasta or use whole wheat for a nutty flavor. Goat cheese can step in for feta if you want a milder creaminess. Sun dried tomatoes are a lovely add in if cherry tomatoes are out of season and green olives work great if you do not have Kalamata on hand.
Serving Suggestions
This salad is just as good as a main dish as it is a side. Bring it to summer barbecues or serve a big platter with grilled shrimp or lamb kebabs. For lunch I like to set out a loaf of sourdough bread and let everyone build their own open faced sandwiches.
Pin
Mediterranean Inspiration
This recipe is inspired by the sunny flavors of Greece and southern Italy bringing simple fresh ingredients together in a flavorful way. The use of lemon olive oil and herbs echoes the classic Mediterranean approach to healthy vibrant cooking focused on seasonal produce.
Recipe FAQs
- → Can I use a different type of pasta?
Absolutely! Penne, rotini, bowtie, or even whole wheat and gluten-free varieties all work well and offer different textures.
- → What vegetables can I add or substitute?
Feel free to toss in bell peppers, spinach, artichoke hearts, or roasted zucchini for extra flavor and color.
- → Does it taste best warm or cold?
This dish is typically served chilled, allowing the flavors to meld, but it's also tasty at room temperature.
- → How can I add more flavor to the chicken?
Try marinating the chicken in olive oil, lemon juice, garlic, and herbs before cooking for added depth of flavor.
- → Which dressing pairs best?
A simple mix of extra-virgin olive oil and fresh lemon juice, seasoned with Italian herbs, brightens the whole dish.
- → Is it suitable for meal prep?
Yes, this salad holds up well in the fridge and can be made a day ahead, making it perfect for meal planning and lunches.