A vibrant and flavorful Mediterranean Chicken Pasta Salad combining tender chicken, al dente pasta, fresh vegetables, tangy feta, and briny olives, tossed in a light olive oil and lemon dressing. Perfect for a refreshing lunch or dinner.
Total Time:35 minutes
Yield:4 servings
Ingredients
Protein
2 cups cooked and diced chicken breast
Pasta
8 ounces penne or rotini pasta
Vegetables
1 cup halved cherry tomatoes
1 medium cucumber, diced
1/4 cup finely chopped red onion
Cheese and Olives
1 cup feta cheese crumbles
1/2 cup pitted kalamata olives
Dressing
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
Salt, to taste
Black pepper, to taste
Instructions
Cook the Chicken: Season chicken breast with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat and cook the chicken until golden brown and fully cooked through, about 8-10 minutes per side depending on thickness. 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, typically 10-12 minutes, until al dente. Drain pasta well and do not rinse to maintain starch for better dressing adherence.
Prepare Vegetables and Combine: While pasta cooks, halve cherry tomatoes, dice cucumber, finely chop red onion, and pit and slice kalamata olives if needed. In a large mixing bowl, combine cooked pasta, diced chicken, cherry tomatoes, cucumber, red onion, olives, and feta cheese crumbles.
Toss with Dressing: Drizzle remaining 2 tablespoons of olive oil and lemon juice over the salad mixture. Season with salt and freshly ground black pepper to taste. Gently toss everything together until well combined.
Chill and Serve: Refrigerate the salad for at least 30 minutes to allow flavors to meld. Taste again before serving and adjust seasoning if necessary. Serve chilled or at room temperature.
Notes
Use cooked chicken leftovers or rotisserie chicken for quicker preparation.
For a vegetarian version, omit chicken and add chickpeas or grilled vegetables.
Substitute feta cheese with vegan cheese to make it vegan-friendly.
Add fresh herbs like parsley or basil for extra flavor.
If you prefer, add a splash of red wine vinegar or balsamic vinegar for a tangy twist.
Pasta can be cooked one day ahead and kept refrigerated to save time.
