Description
Mediterranean Chicken Pasta Salad bursting with savory flavors of grilled chicken, feta cheese, olives, and fresh veggies. Perfect for summer gatherings!
Ingredients
Scale
- 8 oz (225g) pasta (rotini, farfalle, or penne work best)
- 2 boneless, skinless chicken breasts (about 1 lb/450g), seasoned with salt and pepper
- 3 tablespoons olive oil, divided
- 1 English cucumber (about 8 oz/225g), diced into ½-inch cubes
- 1 pint (300g) cherry tomatoes, halved
- 1 red bell pepper, diced
- ½ red onion (about 4 oz/113g), thinly sliced
- ½ cup (75g) kalamata olives, pitted and halved
- 6 oz (170g) feta cheese, crumbled
- ¼ cup (15g) fresh parsley, chopped
- ⅓ cup (80ml) extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon honey
- ½ teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
- Step 1: Bring a large pot of generously salted water to a boil. Cook pasta according to package directions until just past al dente. Drain thoroughly, toss with 1 tablespoon olive oil to prevent sticking, and spread on a baking sheet to cool quickly. This cooling technique ensures your **Mediterranean Chicken Pasta Salad** maintains the perfect texture.
- Step 2: While the pasta cooks, prepare the chicken. Season both sides with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest for 5 minutes before cutting into bite-sized pieces.
- Step 3: In a small bowl or jar, combine all dressing ingredients: extra virgin olive oil, lemon juice, minced garlic, dried oregano, honey, Dijon mustard, salt, and pepper. Whisk or shake vigorously until well emulsified. I find that adding the Dijon last helps create a more stable emulsion that won’t separate as quickly.
- Step 4: In a large serving bowl, combine the cooled pasta with half of the dressing, tossing well to coat each piece. This allows the pasta to absorb those bright Mediterranean flavors. Then add the diced chicken, cucumber, cherry tomatoes, bell pepper, red onion, and kalamata olives.
- Step 5: Pour the remaining dressing over the salad and gently toss to combine all ingredients evenly. Fold in most of the feta cheese and chopped parsley, reserving a small amount of each for garnish. Your colorful **Mediterranean Chicken Pasta Salad** should look vibrant and appealing, with each component visible throughout the dish.
- Step 6: Cover and refrigerate for at least 30 minutes (or up to 4 hours) to allow flavors to meld. Before serving, give the salad a gentle toss, taste, and adjust seasoning if needed. Top with the reserved feta and parsley for a fresh, attractive presentation that highlights the Mediterranean ingredients.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 6g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg