Mediterranean Chicken Pasta Salad Recipe – Easy Healthy Summer Dinner

Bright, juicy tomatoes tumble over warm, herby chicken, all tangled up with perfectly cooked pasta—yep, that’s my Mediterranean chicken pasta salad, and honestly, it’s summertime in a bowl. I remember the first time I whipped this up; it was one of those crazy hot July evenings when standing over the stove just wasn’t going to happen. I needed something that felt hearty, fresh, and totally satisfying, but wouldn’t weigh us down. And, let’s face it, nothing says summer quite like a big, colorful pasta salad loaded with Mediterranean goodness!

Ever since then, this Mediterranean chicken pasta salad has been my go-to dinner when I want something easy, healthy, and (most importantly) absolutely delicious. If you love Greek flavors, you’re going to fall for the combo of briny olives, crisp cucumbers, creamy feta, and that zippy homemade dressing. I’m not exaggerating when I say I’ve made some version of this recipe about a dozen times—sometimes with leftover rotisserie chicken, sometimes with grilled chicken breasts, and even once with chickpeas when I was in a pinch. The flavor is always spot-on, and it’s a total crowd-pleaser.

This dish is perfect for busy families, meal preppers, or anyone craving a lighter dinner that still delivers big flavor. The Mediterranean chicken pasta salad is also a protein-packed option that fits perfectly into a balanced diet. Whether you’re feeding picky kids or trying to impress friends at a potluck, you’ll love how stress-free and customizable this recipe is. No wonder it’s become a staple in my healthy dinner routine!

Why You’ll Love This Recipe

There’s just something magical about this Mediterranean chicken pasta salad—it’s not your average noodle salad, trust me. I’ve tested (and taste-tested!) this recipe more times than I can count, and every single time, I’m reminded why it’s a keeper. Here’s what makes it stand out:

• Quick & Easy: You can have this dinner on the table in about 30 minutes—seriously! It’s perfect for those nights when you want something tasty but don’t want to heat up the kitchen.
• Simple Ingredients: No oddball specialty items here. Most of what you need is probably already in your fridge or pantry—think pasta, chicken, some veggies, and a handful of Mediterranean staples.
• Perfect for Summer: Whether you’re planning a picnic, a casual backyard dinner, or meal prepping lunches for the week, this salad fits right in. It’s especially amazing when tomatoes and cucumbers are at their peak.
• Crowd-Pleaser: Every time I’ve brought this to a potluck or served it for family dinner, someone asks for the recipe. Kids love the pasta, adults love the flavor, and leftovers are always fought over!
• Unbelievably Delicious: The mix of juicy chicken, chewy pasta, salty feta, and crunchy veggies is pure comfort food, but with a fresh, zesty twist. It’s the kind of meal you’ll crave again and again.

What really sets this Mediterranean chicken pasta salad apart from others is the way the chicken soaks up the herby marinade and how the dressing clings to every single bite. I always blend the dressing ingredients for that super-smooth, emulsified finish, which makes all the difference. Plus, you can tweak the veggies and cheese to match your mood or what you have on hand. It’s comfort food, but lighter and brighter—no heavy mayo, just tons of flavor.

This isn’t just another pasta salad; it’s one you’ll want to make on repeat, whether you’re feeding a crowd or just yourself. It’s healthy, satisfying, and honestly, the leftovers might be even better the next day (if there are any left!).

Ingredients Needed

This Mediterranean chicken pasta salad uses wholesome, feel-good ingredients that are easy to find and super flexible. You don’t need to run to a specialty store—just grab what you have and get ready for a flavor-packed dish the whole family will love. Here’s what you’ll need:

• For the salad:
  • 2 cups (about 200g) dry pasta (penne, rotini, or fusilli work great—whole wheat for extra fiber)
  • 2 cups (about 275g) cooked chicken breast, diced or shredded (leftover rotisserie or freshly grilled both work—seasoned with salt, pepper, and oregano)
  • 1 cup (150g) cherry tomatoes, halved (choose ripe and sweet for the best flavor)
  • 1 cup (120g) cucumber, diced (Persian or English cucumbers are crunchiest!)
  • 1/2 cup (75g) Kalamata olives, pitted and halved (adds that briny, punchy flavor)
  • 1/3 cup (50g) red onion, thinly sliced (soak in cold water for 5 minutes if you want it milder)
  • 1/2 cup (75g) feta cheese, crumbled (sheep’s milk feta is extra creamy)
  • 1/4 cup (10g) fresh parsley, chopped (or swap in fresh basil if you prefer)
• For the dressing:
  • 1/4 cup (60ml) extra-virgin olive oil (use a fruity one, if you have it)
  • 2 tablespoons (30ml) red wine vinegar (for that signature Mediterranean zing)
  • 1 clove garlic, minced (or grated for extra punch)
  • 1 teaspoon dried oregano (Greek oregano, if you can find it)
  • 1/2 teaspoon Dijon mustard (helps the dressing emulsify)
  • 1/2 teaspoon sea salt (to taste—start here and adjust after tossing)
  • 1/4 teaspoon black pepper (freshly ground is best)
  • Optional: 1 teaspoon honey or maple syrup (balances the acidity—totally your call!)

Ingredient Tips: I like Barilla or Jovial brand pasta for this recipe—they hold up well. If you’re dairy-free, swap the feta for avocado chunks or a plant-based cheese. For extra protein, add a can of drained chickpeas. Honestly, you can play with the veggies based on what’s in season or what’s in your fridge—bell peppers, artichoke hearts, or even roasted zucchini are all fair game. If you’re gluten-free, use a GF pasta (I love Banza or Jovial brown rice pasta). The key is balance: something creamy, something tangy, something fresh, and a little crunch.

Equipment Needed

This Mediterranean chicken pasta salad doesn’t require any fancy gadgets. Just a few basics you probably already have:

• Large pot – For boiling the pasta. If you have a heavy-bottomed pot, it helps prevent sticking.
• Colander – For draining the pasta. I sometimes use a mesh strainer for small shapes.
• Large mixing bowl – Essential for tossing everything together. A wide, shallow salad bowl works best so you don’t crush the ingredients.
• Sharp knife and cutting board – You’ll want a good knife for dicing chicken and veggies.
• Small jar or bowl with whisk – To mix up the dressing. I love using an old jam jar for shaking dressings—super easy and no mess!
• Tongs or salad servers – For tossing the salad gently (so the feta and veggies stay intact).

If you don’t have a colander, you can use a slotted spoon to scoop pasta out of the water. A blender or bullet works for the dressing if you want it ultra-creamy. And, honestly, any big bowl will do if you’re in a pinch (I’ve used mixing bowls, soup pots, even a clean roasting pan once!). Everything cleans up easy—just rinse your dressing jar right away so it doesn’t get sticky.

Preparation Method

Ready to dig in? Here’s exactly how to make this Mediterranean chicken pasta salad, step by step. I’ve included a couple of troubleshooting tips and some tricks I’ve learned the hard way.

1. Cook the pasta:
   • Bring a large pot of salted water to a boil. Add 2 cups (200g) pasta and cook until al dente (usually 9-11 minutes, but check the package).
   • Don’t overcook—mushy pasta won’t hold up in the salad. Taste a piece a minute before the time is up.
   • Drain in a colander and rinse with cold water to stop the cooking. Shake off excess water (otherwise your dressing will get watery).
2. Prep the chicken:
   • If using rotisserie chicken, shred or dice into bite-sized pieces (about 2 cups/275g).
   • If cooking fresh, season chicken breasts with salt, pepper, and oregano. Grill or bake at 400°F (200°C) for 15-18 minutes, until juices run clear. Let rest, then slice or dice.
   • Tip: Warm chicken absorbs flavors better, but let it cool slightly before adding to the salad to avoid wilting the veggies.
3. Chop the veggies:
   • Halve the cherry tomatoes, dice the cucumber, thinly slice the onion, halve the olives, and chop the parsley.
   • If the red onion is super strong, soak it in ice water for 5 minutes, then drain. This tames the bite.
4. Make the dressing:
   • Combine 1/4 cup olive oil, 2 tbsp red wine vinegar, 1 minced garlic clove, 1 tsp oregano, 1/2 tsp Dijon, 1/2 tsp salt, 1/4 tsp pepper, and honey (if using) in a small jar.
   • Shake well or whisk until smooth and slightly thickened. Taste and adjust seasoning.
   • If you want it extra-creamy, blend in a small blender for 20 seconds.
5. Assemble the salad:
   • In a large bowl, combine cooked pasta, chicken, tomatoes, cucumber, olives, onion, feta, and parsley.
   • Pour about 2/3 of the dressing over the salad. Toss gently with tongs or clean hands until everything is coated. Add more dressing if needed.
   • If you’re serving later, save a little dressing to freshen up before serving.
6. Taste and adjust:
   • Add more salt, pepper, or vinegar if needed. Sometimes I throw in extra feta or olives for more oomph.
   • Let salad sit for 10-15 minutes before serving. This helps the flavors meld. (If you’re impatient like me, at least give it a quick stir and try a bite!)
7. Serve:
   • Spoon into bowls, garnish with extra herbs or a drizzle of olive oil, and enjoy!

Note: If your salad seems a little dry after chilling, just add a splash of olive oil or vinegar before serving. And don’t be afraid to tweak—this recipe is super forgiving!

Cooking Tips & Techniques

After making this Mediterranean chicken pasta salad so many times, I’ve picked up a bunch of little tricks that make a big difference. Here’s what I’ve learned (sometimes the hard way!):

• Don’t overcook the pasta. Al dente is key. If the pasta is too soft, it’ll fall apart when you toss the salad and soak up too much dressing (been there—total mush).
• Cool the pasta completely. Hot pasta will wilt the veggies and melt the cheese. I rinse mine under cold water and spread it on a baking sheet for a few minutes if I’m in a hurry.
• Dress the salad while the pasta is just barely warm. The flavors soak in better, but you still want everything to stay crisp and fresh.
• Layer the flavors. Taste as you go—sometimes you need a pinch more salt or an extra squeeze of lemon.
• Let it rest. If you have time, let the salad sit for 10-15 minutes before serving. This lets everything mingle, and the flavor gets even better.
• Use fresh herbs if you can. Dried oregano in the dressing is great, but fresh parsley or basil at the end really brightens things up.
• Watch the feta! Add it gently at the end so it stays in nice crumbles (not a smeary mess—learned that after an overzealous toss).

Multitasking tip: While the pasta cooks, chop your veggies and make the dressing. If you’re grilling chicken, do it at the same time as the pasta boils. Keeps things efficient and dinner gets to the table faster!

Consistency comes from not overdoing the add-ins. I know it’s tempting, but too many extras can throw off the balance. Stick to the amounts here, and you’ll get the most harmonious, flavor-packed salad every time.

Variations & Adaptations

One of the best things about Mediterranean chicken pasta salad is how easy it is to tweak for your preferences or dietary needs. Here are some of my favorite spins:

• Vegetarian: Swap the chicken for a can of chickpeas (drained and rinsed) or some grilled halloumi cheese. Still super flavorful and filling!
• Low-carb/keto: Use spiralized zucchini noodles (zoodles) instead of regular pasta. I like to toss them raw for crunch, but you can blanch them quickly if you want them softer.
• Gluten-free: Use your favorite gluten-free pasta. I’ve had great luck with brown rice pasta and chickpea pasta brands.
• Seasonal twists: Add roasted red peppers, artichoke hearts, or sun-dried tomatoes for a deeper flavor. In the fall, swap cherry tomatoes for roasted butternut squash cubes.
• Spicy kick: Toss in a pinch of red pepper flakes or a few sliced pepperoncini for a little heat.
• Dairy-free: Use avocado chunks or a vegan feta (Violife is a good brand) for creaminess without the cheese.

Honestly, one of my favorite versions was when I added grilled shrimp instead of chicken—so good! You can also serve the salad over a bed of greens for a lighter, more salad-y meal. Play around with what you love; the Mediterranean flavors are super forgiving and always tasty.

Serving & Storage Suggestions

This Mediterranean chicken pasta salad is best served slightly chilled or at cool room temperature—it just feels refreshing that way! I love piling it into a big rustic bowl and sprinkling a little extra feta and parsley on top for color.

Pair it with warm pita bread, a simple Greek yogurt tzatziki, or a crisp glass of white wine. It’s also lovely alongside grilled veggies or a simple green salad. For a picnic, pack it in a lidded container and keep it in a cooler until ready to serve.

Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days. The flavors actually get better as they mingle! If the salad dries out, just add a splash of olive oil or vinegar and toss before serving. I don’t recommend freezing—pasta and fresh veggies just don’t hold up well.

Reheating: I usually eat leftovers cold, but you can let it come to room temp or give it a very quick zap in the microwave (just enough to take the chill off, not to heat it fully).

The salad holds up beautifully in lunchboxes, too—just leave out the feta until serving if you’re worried about it getting soft. Trust me, after a day in the fridge, the flavors get even more delicious!

Nutritional Information & Benefits

This Mediterranean chicken pasta salad is as nutritious as it is delicious. Here’s a rough estimate for one generous serving (about 1/4 of the recipe):

• Calories: 420
• Protein: 28g
• Carbs: 36g
• Fat: 17g
• Fiber: 5g
• Sodium: 640mg

Health highlights: You get a hearty dose of lean protein from chicken, fiber from whole wheat pasta and veggies, plus healthy fats from olive oil. The salad is rich in antioxidants (thanks, tomatoes and parsley!) and is naturally loaded with vitamins and minerals.

This recipe can be tailored for gluten-free, dairy-free, or low-carb diets with a few simple swaps. Allergens: contains wheat (unless using GF pasta), dairy (from feta, if using), and may contain traces of nuts if store-bought pesto/dressings are substituted. I love how this meal leaves me feeling satisfied but never heavy—a real winner for my wellness goals.

Conclusion

If you’re looking for an easy, healthy dinner that brings a little sunshine to your table, this Mediterranean chicken pasta salad is it. It’s flexible, packed with good-for-you ingredients, and honestly, it just tastes like summer. I love how each bite is a little different—some tangy, some creamy, some crunchy. It’s become a favorite in my kitchen, and I hope it will in yours, too.

Feel free to riff on the recipe and make it your own. Add what you love, skip what you don’t, and don’t be afraid to try new combos. Cooking should be fun and a little bit messy!

If you try this Mediterranean chicken pasta salad, let me know how it goes in the comments, or share your own twist on the recipe. I’d love to hear your stories and see your creations. Happy cooking, and here’s to many more delicious, colorful meals ahead!

Frequently Asked Questions

Can I make Mediterranean chicken pasta salad ahead of time?

Absolutely! This salad actually gets better after a few hours in the fridge. Just save a bit of dressing to freshen it up before serving, and add the feta at the end if you want it extra creamy.

What’s the best pasta shape for this recipe?

I love rotini, fusilli, or penne because they hold onto the dressing and mix-ins really well. Any bite-sized pasta works—just avoid long noodles like spaghetti for this one.

How do I make this salad vegetarian or vegan?

Swap the chicken for chickpeas or grilled tofu, and use a vegan feta or avocado for creaminess. The flavors still shine!

Can I use store-bought dressing?

You can, but homemade is so easy and tastes fresher. If you’re in a rush, a good-quality Greek or Italian vinaigrette will work.

What other proteins can I use besides chicken?

Grilled shrimp, salmon, or even leftover steak are all great options. You can also use rotisserie chicken to save time.

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Mediterranean Chicken Pasta Salad

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• Author: Bella
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This Mediterranean chicken pasta salad is a vibrant, healthy summer dinner packed with juicy chicken, fresh veggies, briny olives, and creamy feta, all tossed in a zesty homemade dressing. It’s quick, customizable, and perfect for meal prep, potlucks, or a light family meal.

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Ingredients

Scale 1x2x3x

• 2 cups dry pasta (penne, rotini, or fusilli; whole wheat optional)
• 2 cups cooked chicken breast, diced or shredded (seasoned with salt, pepper, and oregano)
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup Kalamata olives, pitted and halved
• 1/3 cup red onion, thinly sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• Optional: 1 teaspoon honey or maple syrup

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Instructions

1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente (9-11 minutes). Drain and rinse with cold water; shake off excess water.
2. If using rotisserie chicken, shred or dice into bite-sized pieces. If cooking fresh, season chicken breasts with salt, pepper, and oregano, then grill or bake at 400°F for 15-18 minutes. Let rest, then slice or dice.
3. Halve cherry tomatoes, dice cucumber, thinly slice onion, halve olives, and chop parsley. Soak onion in ice water for 5 minutes if desired.
4. In a small jar, combine olive oil, red wine vinegar, garlic, oregano, Dijon mustard, salt, pepper, and honey (if using). Shake or whisk until emulsified.
5. In a large bowl, combine cooked pasta, chicken, tomatoes, cucumber, olives, onion, feta, and parsley.
6. Pour about 2/3 of the dressing over the salad and toss gently. Add more dressing if needed.
7. Taste and adjust seasoning. Let salad sit for 10-15 minutes before serving for best flavor.
8. Serve in bowls, garnished with extra herbs or a drizzle of olive oil.

Notes

For best results, use al dente pasta and let the salad rest before serving to allow flavors to meld. Swap chicken for chickpeas for a vegetarian version, or use gluten-free pasta as needed. Add extra veggies or herbs to taste. If salad dries out after chilling, refresh with a splash of olive oil or vinegar.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Cuisine: Mediterranean

Nutrition

• Serving Size: About 1/4 of recipe (approx. 2 cups)
• Calories: 420
• Sugar: 4
• Sodium: 640
• Fat: 17
• Saturated Fat: 5
• Carbohydrates: 36
• Fiber: 5
• Protein: 28

Keywords: mediterranean chicken pasta salad, healthy summer dinner, easy pasta salad, meal prep, Greek pasta salad, chicken salad, picnic salad, gluten-free option, high protein salad