Pin it
Mediterranean Chicken Pasta Salad is that catchall summer meal I seem to crave as soon as the weather gets nice. Juicy bites of chicken, fresh vegetables, and salty feta all come together in a zesty lemon olive oil dressing that tastes like sunshine in a bowl. Whether I am batch-prepping lunch for the week or pulling together a colorful side for neighbors at a backyard barbecue, this salad always disappears fast.
I have taken this dish to beach picnics and family potlucks where it always gets rave reviews. The crisp cucumbers and savory feta are my personal favorites in every bite.
Ingredients
- Chicken breast: Fully cooked and diced for lean protein and heartiness. Choose boneless skinless chicken from a reputable source for best texture.
- Pasta: Such as penne or rotini for structure and flavor absorption. Select pasta that holds sauce well and do not overcook.
- Cherry tomatoes: For freshness and bright color. Look for ripe but firm ones to avoid a watery salad.
- Cucumber: Diced for crunch and hydration. Choose a medium cucumber free of blemishes.
- Red onion: Finely chopped for bite and balancing sweetness. Use fresh onion for the best sharpness and flavor.
- Feta cheese: Crumbles for tang and creamy richness. Choose high quality feta that comes in brine for extra flavor.
- Kalamata olives: For salt and Mediterranean flair. Pick olives that are firm and rich in color.
- Extra virgin olive oil: For the dressing contributes fruitiness and richness. Opt for cold pressed oil with a clean aroma.
Step-by-Step Instructions
- Cook the Chicken:
- Sauté your seasoned chicken breast in olive oil over medium heat until it develops a golden brown crust and is cooked through. The resting period is crucial for juicy diced pieces.
- Boil the Pasta:
- Bring a large pot of water to a boil. Add plenty of salt then cook the pasta until just al dente so it holds its shape in the salad. Drain well but do not rinse. You want the starches to help the dressing stick.
- Prepare the Vegetables:
- Halve the cherry tomatoes, dice the cucumber, and finely chop the red onion. Doing this prep while the pasta cools makes the process efficient.
- Combine Everything:
- Transfer the pasta, vegetables, diced chicken, feta, and olives to a big bowl. Gently toss using your hands or salad servers for even distribution.
- Dress the Salad:
- Drizzle the olive oil and lemon juice over the salad. Give everything a gentle toss to coat evenly. The warmth from the pasta helps the dressing mingle with the flavors.
- Taste and Adjust:
- Take a spoonful and check for seasoning. Sometimes a little extra feta or a pinch of salt makes all the difference. Serve chilled or at room temperature.
Pin it
My favorite part of this salad is the way salty kalamata olives bounce off the mild milky feta. It reminds me of lazy lunches along the coast with my family where we ate al fresco and let the afternoon slow down.
Storage Tips
Store this salad in a tightly sealed container in the fridge for up to three days. The flavors deepen as it sits so it is ideal for meal prep. If you plan to make ahead for a party, add the dressing just before serving to prevent the pasta from soaking up too much liquid.
Ingredient Substitutions
Swap rotisserie chicken for even quicker prep. Try whole wheat or gluten free pasta to suit your needs. Red bell pepper or artichoke hearts make excellent additions. Goat cheese works as a tangy substitute for feta.
Serving Suggestions
This salad is hearty enough for a standalone meal or can be served as a side with grilled meats. Warm pita and hummus or crisp romaine leaves also pair nicely and turn it into an even more elevated spread.
Cultural Snapshot
The flavor fingerprints on this dish—olive oil, lemon, feta, tomatoes—are classic in so many Mediterranean countries. Pasta salad versions like this often celebrate whatever is growing fresh in the season. The key is in those bold simple ingredients.
Pin it
Frequently Asked Questions
- → Can I make this dish ahead of time?
Yes, this dish is great for meal prep. Assemble it a day ahead and refrigerate. Wait to add the dressing until just before serving for maximum freshness.
- → What type of pasta works best for this dish?
Penne or rotini work well, as their shapes hold the dressing and vegetables nicely. Feel free to use whole wheat or gluten-free options.
- → Can I replace the chicken with another protein?
Absolutely! Grilled shrimp, turkey, or chickpeas are great substitutes for chicken in this dish.
- → What other vegetables can I use?
You can include bell peppers, zucchini, or avocado for added texture and flavor. Seasonal ingredients work great, too!
- → How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Add more dressing before serving if needed to restore moisture.