Mediterranean Chicken Pasta Salad
A vibrant and satisfying main course salad featuring tender chicken, al dente pasta, fresh vegetables, tangy feta, and briny olives, all tossed in a simple lemon-oregano dressing.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Ingredients
Scale
2 cups cooked and diced chicken breast
8 ounces penne or rotini pasta
1 cup halved cherry tomatoes
1 medium cucumber, diced
1/4 cup finely chopped red onion
1 cup feta cheese crumbles
1/2 cup pitted kalamata olives
3 tablespoons extra virgin olive oil
Juice of 1 lemon
1 teaspoon dried oregano
Salt and black pepper to taste
Instructions
- Season and cook chicken in oil until golden and cooked through. Let rest, then dice.
- Cook pasta in salted boiling water according to package until al dente. Drain well (do not rinse).
- Chop all vegetables. In a large bowl, combine warm pasta, chicken, tomatoes, cucumber, onion, feta, and olives.
- Whisk together olive oil, lemon juice, oregano, salt, and pepper. Drizzle over salad.
- Toss gently until everything is combined. Taste and adjust seasoning. Chill for 30 minutes before serving.
Notes
- For best flavor, let the salad chill for at least 30 minutes before serving.
- Soak the chopped red onion in cold water for 5-10 minutes to reduce sharpness.
- Add fresh herbs like parsley or basil just before serving for maximum freshness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Calories: 350 calories
- Fat: 15g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
Find it online: https://prepmealkitchen.com/mediterranean-chicken-pasta-salad/