Mediterranean Chicken Pasta Salad

This vibrant Mediterranean Chicken Pasta Salad has transformed my weeknight dinner routine with its perfect balance of protein, freshness, and Mediterranean flair. The combination of tender chicken, al dente pasta, and colorful vegetables creates a satisfying meal that's as beautiful as it is delicious.

I first created this recipe during a particularly hot summer when turning on the oven felt unbearable. My family was immediately hooked by its fresh flavors, and it has since become our go-to dish for everything from picnics to quick weeknight meals.

Ingredients

• 2 cups cooked and diced chicken breast: provides lean protein and makes this salad satisfying enough for a main meal. Look for organic or free-range options when possible.
• 8 ounces penne or rotini pasta: the spiral or tubular shapes capture more dressing in every bite. Choose a good quality pasta that holds its texture when chilled.
• 1 cup halved cherry tomatoes: adds sweet juicy bursts of flavor and vibrant color. Select firm, deeply colored tomatoes for the best taste.
• 1 medium cucumber diced: contributes refreshing crunch and hydration. English or Persian varieties have fewer seeds and firmer flesh.
• 1/4 cup finely chopped red onion: delivers a gentle pungent kick that balances the other flavors. Soak in cold water before adding if you prefer a milder flavor.
• 1 cup feta cheese crumbles: brings creamy saltiness that defines Mediterranean cuisine. Traditional sheep's milk feta offers the most authentic flavor.
• 1/2 cup pitted kalamata olives: adds distinctive briny flavor that elevates the entire dish. Look for olives stored in olive oil rather than brine for best flavor.
• 3 tablespoons extra virgin olive oil: forms the base of the dressing and adds richness. Choose a good quality olive oil as its flavor will be prominent.

Step-by-Step Instructions

Prepare the Chicken:

Season chicken breast with salt, pepper, and dried oregano before cooking in olive oil over medium heat. Cook about 6-7 minutes per side until golden brown and internal temperature reaches 165°F. Let rest for 5 minutes before dicing into bite-sized pieces. This ensures juicy chicken that will remain tender in the salad.

Cook the Pasta:

Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente usually 8-10 minutes. Drain thoroughly but do not rinse to help the dressing adhere better. Spread on a baking sheet to cool quickly without sticking together.

Prepare the Vegetables:

Slice cherry tomatoes in half for perfect bite-sized pieces. Dice cucumber into quarter-inch pieces removing seeds if desired for less moisture. Finely chop red onion and if time allows soak in ice water for 10 minutes to reduce sharpness. Pat all vegetables dry to prevent diluting the dressing.

Assemble the Salad:

In a large mixing bowl combine the cooled pasta, chicken, prepared vegetables, feta cheese, and olives. Gently toss to distribute ingredients evenly. This can be done up to this point and refrigerated if preparing ahead.

Dress and Serve:

Drizzle the olive oil and fresh lemon juice over the salad. Season with salt, pepper, and dried Italian herbs. Toss gently but thoroughly to coat all ingredients with the dressing. Taste and adjust seasoning if needed. Chill for at least 30 minutes before serving to allow flavors to meld.

Pin

My favorite aspect of this dish is the feta cheese which adds an irresistible creaminess and tang. When I visited Greece years ago, I fell in love with how they incorporated feta into nearly every meal. Now whenever I make this salad, it brings back memories of eating at a small taverna overlooking the Aegean Sea.

Make-Ahead Tips

This pasta salad actually improves with time as the flavors meld together. You can prepare it up to 24 hours before serving, making it perfect for entertaining. If making ahead, reserve a small portion of the dressing to refresh the salad just before serving. Store in an airtight container in the refrigerator and give it a gentle toss before presenting.

Variations to Try

The beauty of this Mediterranean salad lies in its adaptability. Try adding artichoke hearts, roasted red peppers, or sun-dried tomatoes for deeper flavor. Swap chicken for grilled shrimp or canned tuna for different protein options. For a vegetarian version, use chickpeas or white beans instead of chicken. Fresh herbs like basil, parsley, or dill make wonderful additions that brighten the flavor profile considerably.

Serving Suggestions

Serve this pasta salad slightly chilled rather than cold from the refrigerator to fully appreciate the flavors. It pairs beautifully with a simple green salad and crusty bread for a complete meal. For entertaining, present it in a large shallow bowl garnished with extra feta and fresh herbs. A chilled rosé or crisp white wine makes the perfect beverage pairing to complement the Mediterranean flavors.

Pin

Recipe FAQs

→ Can I make this Mediterranean Chicken Pasta Salad ahead of time?

Yes! This dish actually benefits from being made a few hours or even a day ahead, allowing the flavors to meld together. Store it covered in the refrigerator, and give it a gentle toss before serving. You might want to reserve a bit of the dressing to refresh it just before serving.

→ What can I substitute for feta cheese?

If you're not a fan of feta, you can substitute it with fresh mozzarella pearls for a milder flavor, goat cheese for tanginess, or even cubed provolone. For a dairy-free option, try adding extra olives or some avocado chunks for creaminess.

→ How can I make this dish vegetarian?

To make this vegetarian, simply omit the chicken and add protein-rich alternatives like chickpeas, white beans, or cubes of firm tofu. You could also increase the amount of feta cheese or add some pine nuts or walnuts for extra protein and texture.

→ What's the best pasta shape to use?

Medium-sized pasta shapes like penne, rotini, farfalle (bow-tie), or fusilli work best as they hold dressing well and are easy to eat in a salad. Smaller shapes like orzo can also work nicely for a more delicate texture. Whole wheat or gluten-free pasta can be substituted based on dietary preferences.

→ How long will this salad keep in the refrigerator?

When stored in an airtight container in the refrigerator, this salad will keep well for 3-4 days. The flavors often improve after a day as they have time to develop. If making further ahead, consider keeping the dressing separate and tossing just before serving.

→ Can I add other vegetables to this dish?

Absolutely! This is a versatile dish that welcomes additions. Consider adding artichoke hearts, roasted red peppers, sun-dried tomatoes, spinach leaves, or arugula. In summer, grilled zucchini or eggplant make wonderful additions. Just keep in mind that water-heavy vegetables might release moisture over time.