Mediterranean Chicken Pasta Salad (Print)
Tender chicken, pasta, fresh veggies, and feta tossed with lemon-olive oil for a flavorful Mediterranean-inspired meal.
# Ingredients:
→ Pasta and Proteins
01 -
2 cups cooked chicken breast, diced
02 -
225 grams penne or rotini pasta
→ Vegetables and Cheese
03 -
1 cup cherry tomatoes, halved
04 -
1 medium cucumber, diced
05 -
60 grams red onion, finely chopped
06 -
1 cup feta cheese, crumbled
07 -
80 grams pitted kalamata olives
→ Dressing and Seasoning
08 -
3 tablespoons extra virgin olive oil
09 -
Juice of 1 lemon
10 -
1 teaspoon dried Italian herbs
11 -
Salt and black pepper, to taste
# Steps:
01 -
Season chicken breast with salt and black pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear chicken until golden and cooked through, about 6–8 minutes per side. Remove from heat and let rest for 5 minutes before dicing into bite-sized pieces.
02 -
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain well and allow to cool slightly.
03 -
In a large mixing bowl, combine cooked pasta, diced chicken, cherry tomatoes, cucumber, red onion, feta cheese, and kalamata olives.
04 -
In a small bowl, whisk together remaining olive oil, lemon juice, dried Italian herbs, and a pinch of salt and black pepper. Drizzle the dressing over the salad ingredients and toss gently to combine.
05 -
Taste and adjust seasoning with additional salt and pepper if needed. Refrigerate until chilled before serving.
# Notes:
01 -
For enhanced flavor, marinate the chicken in olive oil, lemon juice, and herbs prior to cooking.
02 -
Swap seasonal vegetables or substitute with whole wheat or gluten-free pasta as preferred.