Pin it
Mediterranean Chicken Pasta Salad is my go-to when I need something fresh filling and brimming with bright flavor. This colorful salad packs seasoned chicken bite-sized pasta chunks of juicy tomatoes and creamy feta tossed with a tangy lemon-olive oil dressing. It is perfect for making ahead whether for easy lunches relaxed dinners or sharing with friends at a picnic.
I first made this on a busy summer night when I had to feed a crowd with whatever was in my fridge. It was such a hit that my friends request it every time we barbecue.
Ingredients
- Cooked and diced chicken breast: adds lean protein and soaks up the dressing perfectly I like to grill or roast mine for added flavor
- Penne or rotini pasta: holds the dressing and gives every bite a perfect texture Use a pasta with ridges and make sure you cook it just until al dente for best results
- Halved cherry tomatoes: burst with juicy sweetness Choose bright firm tomatoes for the best pop of flavor
- Diced medium cucumber: adds cooling crunch Look for unwaxed firm cucumbers or peel if the skin is too tough
- Finely chopped red onion: lifts everything with a gentle bite Go for a fresh onion and chop finely for even distribution
- Feta cheese crumbles: bring tangy creamy richness Opt for real Greek feta in brine and crumble it just before adding
- Pitted kalamata olives: supply a deep briny note Always try to use good quality pitted olives and slice in half if they are large
- Extra virgin olive oil: ties it all together Always use the best you can get as the flavor shines in the dressing
Step-by-Step Instructions
- Cook and Rest the Chicken:
- Sauté chicken breast in a skillet with olive oil and a light sprinkle of salt and pepper Cook over medium heat until golden outside and no pink remains inside Let it rest for at least five minutes so juices stay in Then dice into bite-sized pieces for the salad
- Boil the Pasta:
- Bring a pot of salted water to a boil Add the pasta and cook until just al dente which should be one minute less than the package directions Drain immediately and do not rinse so the pasta holds onto the dressing
- Prepare the Vegetables:
- While pasta cooks halve cherry tomatoes dice cucumber and finely chop red onion Collect these in a large bowl so they are ready to toss with the rest of the ingredients
- Toss and Combine:
- Add the warm pasta diced chicken chopped vegetables feta and olives to your largest bowl Drizzle olive oil and a generous squeeze of fresh lemon juice over the top Sprinkle with Italian seasoning or your favorite blend Toss gently until everything is coated and incorporated
- Finish and Chill:
- Taste and season with salt and more lemon juice if needed Refrigerate for at least half an hour before serving to allow the flavors to meld Serve chilled and top with extra herbs or feta if desired
Pin it
Feta is my favorite part and reminds me of the first time I visited Greece The cheese adds just the right tangy spark My family likes to pile extra on top and on special occasions I sprinkle in some fresh dill as well
Storage Tips
Store the salad in an airtight container in the fridge for up to three days If you want to prepare in advance keep the dressing separate and toss just before serving for the freshest result If standing for a day you might need to refresh with an extra squeeze of lemon and a splash of olive oil
Ingredient Substitutions
Swap chicken for grilled shrimp or canned chickpeas for a vegetarian twist Any short pasta shape like fusilli or farfalle works well Use lactose-free feta or omit cheese for a dairy-free option Replace kalamata with any good quality black olives and use your favorite seasonal veggies
Serving Suggestions
Serve alone for a simple meal or bring alongside grilled meats at a barbecue It is also great inside lettuce wraps or as a filling for pita bread For a brighter plate top with fresh basil or parsley and maybe a sprinkle of toasted nuts
Pin it
Mediterranean Inspiration
This salad draws from classic Greek flavors but is endlessly versatile The mix of pasta and fresh produce with olive oil and tangy feta is a staple of sunny Mediterranean kitchens I love how this dish turns pantry staples into something special that feels both homey and celebratory
Frequently Asked Questions
- → Can I use a different type of pasta?
Absolutely! Penne, rotini, or even whole wheat and gluten-free varieties work well for this dish.
- → What vegetables pair well with this salad?
Cherry tomatoes, cucumbers, and red onions are great, but you can also add bell peppers, spinach, or artichoke hearts.
- → How do I keep the chicken moist?
Cook chicken until just done, let it rest before dicing, or marinate beforehand for extra juiciness.
- → Is this dish suitable for meal prep?
Yes! Store the salad in an airtight container and keep dressing separate until ready to serve for best freshness.
- → Can I make this without cheese?
Certainly. Omit feta or use a dairy-free alternative to fit your dietary needs.