Mediterranean Chicken Pasta Salad
Description
A fresh, colourful, and protein-packed pasta salad loaded with juicy grilled chicken, crisp vegetables, briny olives, and creamy feta cheese. Tossed in a light Mediterranean dressing, it’s perfect for lunch, meal prep, or gatherings.
Ingredients
For the Salad:
- 2 cups cooked pasta (rotini or penne works best)
- 2 cooked chicken breasts (grilled or pan-seared, sliced)
- 1 cup cherry tomatoes (halved)
- 1 cucumber (chopped)
- 1/2 red onion (thinly sliced)
- 1/2 cup Kalamata or green olives
- 1/2 cup crumbled feta cheese
- 2 tbsp fresh parsley (chopped)
For the Dressing:
- 1/4 cup olive oil
- 2 tbsp lemon juice (fresh)
- 1 tsp dried oregano
- 1/2 tsp garlic powder (or 1 clove minced garlic)
- Salt and black pepper to taste
Instructions
1. Cook the Pasta
- Boil pasta in salted water according to package instructions
- Drain and rinse under cold water to cool
2. Prepare the Chicken
- Season chicken with salt, pepper, and a little olive oil
- Grill or pan-cook until fully cooked
- Let rest, then slice into strips
3. Chop the Vegetables
- Slice tomatoes, cucumber, onion, and olives
- Set aside
4. Make the Dressing
- In a small bowl, whisk together:
- Olive oil
- Lemon juice
- Oregano
- Garlic
- Salt & pepper
5. Assemble the Salad
- In a large bowl, combine:
- Pasta
- Chicken
- Vegetables
- Olives
- Pour dressing over and toss well
6. Add Finishing Touches
- Sprinkle feta cheese and parsley on top
- Toss lightly again
7. Chill & Serve
- Refrigerate for 30 minutes for best flavor
- Serve cold or slightly chilled
Servings
- Serves 4–6 people
Tips
- Use leftover chicken to save time
- Add avocado for creaminess
- Substitute quinoa for a low-carb option
- Don’t overdress—add gradually
Nutritional Info (Approx per serving)
- Calories: 350–450
- Protein: 25–30g
- Carbs: 30–40g
- Fat: 15–20g
Variations
- Greek style: Add bell peppers + oregano + more feta
- Spicy: Add chili flakes
- Low-carb: Replace pasta with zucchini noodles
- Creamy version: Add a spoon of Greek yogurt
Q & A
Q: Can I make it ahead?
👉 Yes! Tastes even better after a few hours in the fridge
Q: How long does it last?
👉 2–3 days refrigerated
Q: Can I use store-bought dressing?
👉 Yes, but homemade tastes fresher