Description
Juicy grilled chicken, al dente pasta, crisp veggies, tangy feta, and a zesty lemon-oregano dressing come together in this refreshing Mediterranean chicken pasta salad. Perfect for summer meals, potlucks, or make-ahead lunches, it’s hearty, customizable, and even better the next day.
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
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until just al dente, about 8–10 minutes. Drain and rinse under cold water. Set aside to cool.
- If using raw chicken, pat dry and season 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 internal temperature reaches 165°F. Let rest, then slice into bite-sized strips. (Or use leftover or rotisserie chicken, diced.)
- While pasta cools, dice cucumber, halve cherry tomatoes, dice red bell pepper, thinly slice red onion, and halve Kalamata olives. Prep artichoke hearts or capers if using.
- In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, honey or maple syrup, and a pinch each of salt and pepper. Taste and adjust seasoning.
- In a large bowl, combine cooled pasta, chicken, chopped veggies, crumbled feta, and any optional add-ins. Pour over the dressing and toss gently until everything is coated. Add more olive oil or lemon juice if needed.
- Just before serving, fold in chopped parsley and basil. Reserve some for garnish.
- For best flavor, cover and chill for at least 30 minutes before serving. If short on time, serve immediately.
- Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
Notes
For best results, chill the salad before serving and add fresh herbs and feta just before eating. If the salad seems dry after refrigeration, toss with a little more olive oil and lemon juice. Easily adapt for vegetarian, gluten-free, or dairy-free diets by swapping ingredients as needed. Avoid overcooking pasta and let all components cool before mixing to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: About 1.5 cups
- Calories: 420
- Sugar: 5
- Sodium: 700
- Fat: 18
- Saturated Fat: 5
- Carbohydrates: 36
- Fiber: 4
- Protein: 27
Keywords: mediterranean chicken pasta salad, summer salad, healthy pasta salad, grilled chicken salad, make-ahead lunch, picnic salad, feta, lemon oregano dressing, easy summer meal