Description

Mediterranean Chicken Pasta Salad is a vibrant, healthy dish that combines tender chicken, pasta, fresh veggies, and a tangy homemade dressing. Packed with Mediterranean flavors like olives, feta, and cucumbers, this salad is perfect for a light lunch, picnic, or dinner. It’s easy to make, full of delicious ingredients, and can be customized for any dietary preference!

Ingredients

For the salad:

2 cups cooked chicken breast, diced (about 2 chicken breasts)
8 oz pasta (penne, rotini, or fusilli work best)
1 cucumber, diced
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1/2 cup Kalamata olives, pitted and sliced
1/2 cup crumbled feta cheese
1/4 cup fresh parsley, chopped

For the dressing:

1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar (or lemon juice for a citrusy flavor)
1 teaspoon Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt and black pepper, to taste

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Instructions

Cook the pasta and chicken:
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
- If you haven’t cooked the chicken yet, season two chicken breasts with salt, pepper, and a little olive oil. Grill or sauté them until fully cooked (about 6-7 minutes per side). Let rest, then dice into bite-sized pieces.
Make the dressing:
- Whisk together the olive oil, red wine vinegar (or lemon juice), Dijon mustard, oregano, garlic powder, salt, and pepper in a small bowl. Taste and adjust seasonings as needed.
Assemble the salad:
- In a large bowl, combine the cooled pasta, diced chicken, cucumber, cherry tomatoes, red onion, olives, and feta cheese. Toss gently to mix.
Add the dressing:
- Pour the dressing over the salad and toss again to coat all ingredients. Garnish with fresh parsley for added color and flavor.
Serve:
- Chill the salad for at least 30 minutes before serving to allow the flavors to meld together. Serve chilled or at room temperature and enjoy!

Notes

You can swap out the feta for goat cheese or ricotta salata for a different flavor.To make it gluten-free, use gluten-free pasta or substitute with quinoa or rice.For extra protein and fiber, add chickpeas to the salad.This salad can be made ahead of time and stored in the fridge for up to 2-3 days. Just keep the dressing separate to prevent the pasta from becoming soggy.