Mediterranean Chicken Pasta Salad (Print Version)
# Ingredients:
→ Main Components
01 -
300 g cooked chicken breast, diced
02 -
225 g penne or rotini pasta, uncooked
03 -
150 g cherry tomatoes, halved
04 -
1 medium cucumber, diced
05 -
40 g red onion, finely chopped
06 -
120 g feta cheese, crumbled
07 -
80 g pitted kalamata olives
→ Dressing
08 -
3 tablespoons extra virgin olive oil
09 -
2 tablespoons fresh lemon juice
10 -
1 teaspoon dried Italian herbs
11 -
Salt and freshly ground black pepper, to taste
# Instructions:
01 -
Heat 1 tablespoon olive oil in a skillet over medium heat. Season chicken breast with salt, pepper, and a pinch of Italian herbs. Sauté until golden brown and no longer pink in the center, about 6–8 minutes. Allow to rest, then dice into bite-sized pieces.
02 -
Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions, approximately 9–11 minutes. Drain and allow to cool slightly; do not rinse.
03 -
Halve cherry tomatoes, dice cucumber, and finely chop red onion. Crumble the feta cheese if not pre-crumbled.
04 -
In a large bowl, combine the cooked pasta, diced chicken, tomatoes, cucumber, red onion, feta, and kalamata olives. Sprinkle with Italian herbs.
05 -
Drizzle with the remaining olive oil and fresh lemon juice. Gently toss until all components are evenly coated. Adjust salt and pepper to taste.
06 -
Refrigerate for at least 15 minutes before serving to allow flavors to meld. Serve chilled.
# Notes:
01 -
Marinate chicken with olive oil, lemon juice, and herbs in advance for enhanced flavor.
02 -
Swap in seasonal vegetables or substitute with whole wheat or gluten-free pasta to suit preferences.