Mediterranean Chicken Pasta Salad Recipe – Easy Summer Meal Idea

Name: Mediterranean Chicken Pasta Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 12 oz rotini, penne, or bowtie pasta (use gluten-free if needed); 2 large boneless, skinless chicken breasts (about 1 lb), grilled or cooked and sliced; 1 cup diced cucumber (preferably English or Persian); 1 1/2 cups cherry tomatoes, halved; 1 medium red bell pepper, diced; 1/2 cup Kalamata olives, pitted and halved; 1/4 cup thinly sliced red onion; 3/4 cup crumbled feta cheese; 1/2 cup chopped fresh parsley and basil (or dill/mint); 1/3 cup extra-virgin olive oil; 3 tbsp freshly squeezed lemon juice (about 1–2 lemons); 1 tbsp red wine vinegar; 1 tsp Dijon mustard; 2 small garlic cloves, finely minced or pressed; 1 1/2 tsp dried oregano; 1 tsp honey or maple syrup (optional); Kosher salt and black pepper, to taste; Optional: 1/2 cup quartered artichoke hearts; Optional: 2 tbsp drained capers; Optional: 1 cup baby spinach or arugula

By:

Mala

August 23, 2025

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Juicy grilled chicken, twirled with al dente pasta, crisp veggies, tangy feta, and a zesty lemon-oregano dressing—Mediterranean chicken pasta salad has become my secret weapon for surviving sweltering summer days. You know that feeling when you want something cool and hearty but can’t stand the thought of turning on the oven? This salad is my answer, and, honestly, it never gets old.

I first stumbled into making Mediterranean chicken pasta salad out of pure necessity. The fridge was loaded with leftovers after a neighborhood BBQ, and I needed a way to use up grilled chicken breasts and a random box of rotini. The result was so good, I’ve been riffing on it ever since. There’s just something about the briny olives, fresh herbs, and creamy feta that makes every bite sing of sunshine and blue skies.

This recipe isn’t just about convenience, though. It’s a mash-up of all my favorite Mediterranean flavors—lemon, garlic, juicy tomatoes, crunchy cucumbers, and, of course, that perfectly seasoned chicken. Whether you’re feeding picky kids, prepping work lunches, or hosting a backyard get-together, Mediterranean chicken pasta salad is a total crowd-pleaser. It’s protein-packed, endlessly customizable, and (my favorite part) it actually tastes better the next day. After testing a dozen tweaks and shortcuts, I can say with confidence—this is the version I keep coming back to. If you’re looking for a summer meal idea that’s easy, healthy, and downright delicious, you’ve found it.

Why You’ll Love This Recipe

After years of making pasta salads for every summer potluck, weeknight dinner, and packed lunch, I can say Mediterranean chicken pasta salad stands out for a handful of reasons. Here’s why you’ll find yourself making it again and again:

Quick & Easy: The whole dish comes together in under 35 minutes (really!). You can even prep it ahead so dinner’s ready when you are.
Simple Ingredients: No rare spices or specialty ingredients—just pantry staples and fresh produce you probably have on hand.
Perfect for Summer: Serve it chilled for a refreshing meal on hot days, or pack it up for picnics, potlucks, and beach days. It travels well and holds up beautifully.
Crowd-Pleaser: I’ve yet to meet a person who didn’t go back for seconds. Even “I don’t like olives” folks end up loving it!
Unbelievably Delicious: The flavor combo is unbeatable—herby, zesty, savory, and a little creamy. Every bite is bright and satisfying.

So, what sets this Mediterranean chicken pasta salad apart from the thousands of others online? First, I blend the dressing with fresh lemon juice and a little red wine vinegar, which wakes everything up. The chicken gets a quick marinade for extra flavor (totally worth the extra five minutes). And I always finish with a handful of fresh herbs—usually parsley and basil. If you’ve ever had a soggy, bland pasta salad, you’ll appreciate how the ingredients stay crisp and the flavors get better overnight. It’s that mix of texture, taste, and nostalgia that makes it my summer go-to. Plus, it looks so pretty on a platter, you’ll feel like a host(ess) with the mostest—no stress required. Trust me, you’ll want to put this on repeat all season long.

Ingredients Needed

This Mediterranean chicken pasta salad is all about layers of flavor, crunch, and color—using fresh, easy-to-find ingredients. No fancy shopping trips required! Here’s what you’ll need:

Pasta: 12 oz (340 g) rotini, penne, or bowties (short shapes work best—they catch all the goodies. Use gluten-free if needed.)
Chicken: 2 large boneless, skinless chicken breasts (about 1 lb/450 g), grilled or cooked and sliced. I use leftovers or quickly pan-sear fresh ones.
Cucumbers: 1 cup (150 g) diced, preferably English or Persian for crunch (no need to peel!)
Cherry Tomatoes: 1½ cups (225 g), halved for bursts of sweetness and color
Red Bell Pepper: 1 medium, diced (adds color and crunch)
Kalamata Olives: ½ cup (75 g), pitted and halved (add more if you love them!)
Red Onion: ¼ cup (40 g), thinly sliced (soak in cold water for 5 minutes to mellow the flavor)
Crumbled Feta Cheese: ¾ cup (100 g) (I love the salty tang—go for block feta and crumble it yourself.)
Fresh Parsley and Basil: ½ cup (20 g) total, chopped (or try dill or mint for a twist)

For the Lemon-Oregano Dressing:

Extra-Virgin Olive Oil: ⅓ cup (80 ml) (look for Greek or Italian varieties for authentic flavor)
Lemon Juice: 3 tbsp (45 ml), freshly squeezed (about 1–2 lemons)
Red Wine Vinegar: 1 tbsp (15 ml)
Dijon Mustard: 1 tsp (5 g) (helps emulsify the dressing)
Garlic: 2 small cloves, finely minced or pressed
Dried Oregano: 1½ tsp (2 g)
Honey or Maple Syrup: 1 tsp (5 ml) (rounds out the acidity—optional but recommended)
Kosher Salt & Black Pepper: To taste

Optional Add-Ins:

Artichoke Hearts: ½ cup (80 g), quartered
Capers: 2 tbsp (20 g), drained
Baby Spinach or Arugula: 1 cup (30 g), tossed in at the end for extra greens

Ingredient Tips: For the best Mediterranean chicken pasta salad, use ripe tomatoes and good-quality feta. If you’re dairy-free, swap feta for a vegan cheese or skip it entirely. No chicken? Use chickpeas or leftover grilled shrimp. The beauty of this recipe is how forgiving it is—just use what you’ve got!

Equipment Needed

Large Pot: For boiling the pasta—mine’s been through years of pasta nights and still going strong.
Colander: To drain pasta and rinse veggies (a fine-mesh strainer works in a pinch).
Cutting Board & Sharp Knife: Essential for chopping all those gorgeous veggies.
Large Mixing Bowl: For tossing everything together—go bigger than you think you’ll need!
Whisk & Small Bowl or Jar: To mix up the dressing. A mason jar with a tight lid is perfect for shaking it up.
Measuring Cups & Spoons: For accuracy. I eyeball sometimes, but measuring keeps the balance right.
Grill Pan or Skillet: If you’re cooking chicken fresh (a regular frying pan does the job too).

If you don’t have a grill pan, no worries—pan-seared or oven-baked chicken works just as well. I’ve even used rotisserie chicken for a super-speedy version! For budget-friendly options, thrift stores usually have sturdy mixing bowls and utensils for a steal. Just give them a good scrub, and they’ll last for ages.

Preparation Method

Mediterranean chicken pasta salad preparation steps

Cook the Pasta: Bring a large pot of salted water to a boil. Add 12 oz (340 g) rotini or your favorite pasta shape. Cook until just al dente, about 8–10 minutes (check the package for exact time). Don’t overcook—soggy pasta is the enemy of salad. Drain and rinse under cold water to stop the cooking. Set aside to cool.
Prepare the Chicken: If using raw chicken, pat 2 large breasts dry. Season both sides with salt, pepper, and a sprinkle of dried oregano. Grill or pan-sear over medium-high heat for 5–6 minutes per side, or until the internal temp hits 165°F (74°C). Let rest, then slice into bite-sized strips. (Shortcut: use leftover or rotisserie chicken, diced!)
Chop the Veggies: While the pasta cools, dice 1 cup (150 g) cucumber, halve 1½ cups (225 g) cherry tomatoes, dice 1 red bell pepper, thinly slice ¼ cup (40 g) red onion, and halve ½ cup (75 g) Kalamata olives. If adding artichoke hearts or capers, prep them now.
Make the Dressing: In a small bowl or jar, whisk together ⅓ cup (80 ml) olive oil, 3 tbsp (45 ml) lemon juice, 1 tbsp (15 ml) red wine vinegar, 1 tsp (5 g) Dijon mustard, 2 minced garlic cloves, 1½ tsp (2 g) dried oregano, 1 tsp (5 ml) honey or maple syrup, and a pinch each of salt and pepper. Taste and adjust—sometimes I add extra lemon for brightness.
Assemble the Salad: In a large bowl, combine cooled pasta, chicken, chopped veggies, ¾ cup (100 g) crumbled feta, and any optional add-ins. Pour over the dressing and toss gently until everything’s coated. If it looks dry, add a splash more olive oil or lemon juice.
Finish with Fresh Herbs: Just before serving, fold in ½ cup (20 g) chopped parsley and basil. Reserve a little for sprinkling on top—it makes the salad look extra vibrant!
Chill (Optional): For best flavor, cover and chill for at least 30 minutes before serving. The flavors meld, and everything tastes fresher. If you’re in a hurry, it’s still fantastic right away.
Taste and Adjust: Give a final taste—add more salt, pepper, or a squeeze of lemon as needed. Don’t be shy; pasta salads soak up more seasoning than you’d think.

Prep Notes: If your pasta salad seems dry after chilling, toss with a tablespoon or two of olive oil before serving. If making ahead, keep the herbs and feta aside until just before serving for the freshest taste. I’ve learned the hard way that overmixing can mash the feta—so toss gently!

Cooking Tips & Techniques

Marinate the Chicken: Even five minutes with lemon juice, olive oil, and oregano will add flavor. If you have time, marinate for up to 30 minutes.
Salt Your Pasta Water: It should taste like the sea. This is the only chance you get to flavor the pasta itself, so don’t skimp!
Don’t Overcook the Pasta: Slightly underdone pasta holds up best in salads. Overcooked noodles go mushy after chilling—trust me, I’ve made that mistake more than once.
Cool Everything Before Tossing: Tossing hot pasta with cold veggies can wilt the fresh ingredients. Patience pays off here.
Use Fresh Herbs Last: Stir in parsley and basil just before serving to keep their flavors bright and the color poppin’.
Troubleshooting Dry Salads: If your salad seems dry after a few hours in the fridge, add a splash more olive oil and lemon juice. The pasta absorbs liquid as it sits (it’s normal!).
Balance Flavors at the End: Before serving, taste and tweak. Sometimes a pinch of salt or squeeze of lemon is all it needs to really shine.

One time, I dumped all the dressing on hot pasta, and the result was a gummy mess! Lesson learned: let things cool. And if you’re short on time, store-bought rotisserie chicken is a lifesaver. Multitasking tip—cook the pasta while you prep the veggies and chicken, and everything comes together in a snap. Consistency is all about timing and fresh ingredients; don’t rush it, and you’ll get an amazing Mediterranean chicken pasta salad every single time.

Variations & Adaptations

Vegetarian: Leave out the chicken and add a can of drained chickpeas or white beans. It’s just as hearty and protein-packed!
Gluten-Free: Swap regular pasta for a certified gluten-free option (I like brown rice or chickpea pasta for extra protein).
Dairy-Free: Use a vegan feta substitute or skip the cheese. Add extra olives or roasted red peppers for that salty punch.
Different Proteins: Try grilled shrimp, salmon, or even leftover steak for a fun twist. Shredded rotisserie chicken works great for busy nights.
Seasonal Add-Ins: In summer, toss in fresh corn or grilled zucchini. In the cooler months, roasted red peppers or sun-dried tomatoes add a cozy touch.
Spicy Kick: Add a pinch of crushed red pepper flakes or a few diced pepperoncini for heat.

One of my favorite riffs is swapping half the pasta for spiralized zucchini noodles—it makes the salad lighter but still super satisfying. For picky eaters, I often leave the olives out and serve them on the side. Don’t be afraid to make this Mediterranean chicken pasta salad your own; it’s truly a canvas for whatever flavors you love or ingredients you have to use up.

Serving & Storage Suggestions

Serve Mediterranean chicken pasta salad chilled or at cool room temperature. It’s gorgeous on a big platter, garnished with fresh herbs and a few extra crumbles of feta. For casual lunches, I pack it in glass containers—just add a lemon wedge for squeezing right before eating. Looking to make it a meal? Pair with warm pita bread, a side of hummus, or a crisp Greek salad.

Leftovers keep well in the fridge for up to 4 days. Cover tightly to keep the salad moist and the flavors fresh. If the pasta absorbs too much dressing overnight, just drizzle with olive oil and lemon juice before serving. For longer storage, you can freeze the cooked chicken separately and add it fresh when ready to assemble (the veggies and feta don’t freeze well, so best to keep them fresh!).

When reheating (if you must), stick to a gentle microwave zap or serve cold—it’s designed to be a refreshing, no-reheat dish. Honestly, I think the flavors get even better after a day in the fridge—the lemon and herbs really soak in!

Nutritional Information & Benefits

This Mediterranean chicken pasta salad is balanced and nourishing. Each serving (about 1.5 cups) has approximately:

Calories: 420
Protein: 27g
Carbohydrates: 36g
Fat: 18g
Fiber: 4g

It’s rich in lean protein from chicken, healthy fats from olive oil, and antioxidants from all those veggies. The whole dish is naturally high in vitamins A and C, plus calcium from the feta. If you’re watching carbs, swap in a legume-based or low-carb pasta. Allergens include dairy (feta) and gluten (pasta)—but both are easily swapped. Personally, I love how it keeps me full without feeling heavy, making it perfect for active summer days.

Conclusion

Mediterranean chicken pasta salad is everything I want in a summer meal—fresh, vibrant, and so easy to throw together. It’s my go-to for make-ahead lunches, backyard gatherings, and those “what’s for dinner?” nights when I need something quick yet satisfying. You can customize it endlessly, and it always brings a smile to the table.

Give this recipe a try, and don’t be afraid to make it your own. Add your favorite veggies, swap the protein, or play with the dressing—there’s no wrong way to enjoy it. I love this recipe because it reminds me of lazy summer afternoons, good friends, and simple food that just makes you happy.

If you make this Mediterranean chicken pasta salad, I’d love to hear how it went! Share your adaptations, leave a comment, or tag me on social media. Let’s keep spreading the joy of easy, delicious summer meals—one bowl at a time!

Frequently Asked Questions

Can I make Mediterranean chicken pasta salad ahead of time?

Yes! It actually gets better after a few hours in the fridge. Just add fresh herbs and a drizzle of olive oil before serving to perk it up.

What’s the best pasta shape for this salad?

Short shapes like rotini, penne, or bowties work best—they hold onto the dressing and mix-ins. Avoid long noodles; they get tangled and messy.

How do I keep the salad from getting soggy?

Cook the pasta just to al dente, rinse it well, and wait until it’s cool before mixing. Also, add juicy veggies like tomatoes and cucumbers just before serving for extra crunch.

Can I use store-bought dressing?

Absolutely, in a pinch! Look for a Greek or Italian vinaigrette. But honestly, the homemade lemon-oregano dressing is so easy and fresh, it’s worth the extra minute.

What can I substitute for feta cheese?

Try goat cheese for a creamy twist, or use a vegan feta if you’re dairy-free. You can also skip cheese altogether and add extra olives or artichokes for more flavor.