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.
Ingredients
- 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
Instructions
- 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.
- 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.
- Halve cherry tomatoes, dice cucumber, thinly slice onion, halve olives, and chop parsley. Soak onion in ice water for 5 minutes if desired.
- 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.
- 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 and toss gently. Add more dressing if needed.
- Taste and adjust seasoning. Let salad sit for 10-15 minutes before serving for best flavor.
- 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