Mediterranean Chicken Pasta Salad

This Mediterranean Chicken Pasta Salad is a vibrant mix of flavors and textures, combining juicy diced chicken breast with al dente pasta and an array of fresh vegetables. Cherry tomatoes add sweetness, cucumbers bring crunch, and red onions give a mild bite, all balanced by salty Kalamata olives and crumbled feta cheese. It’s tossed in a simple dressing of olive oil and lemon juice, seasoned with Italian herbs. This dish is easy to make ahead and perfect for lunches, picnics, or as a light dinner on warm evenings. You can easily customize it with seasonal produce or swap in different pasta types.

Ingredients
2 cups cooked and diced chicken breast, 8 ounces penne or rotini pasta, 1 cup halved cherry tomatoes, 1 medium cucumber diced, ¼ cup finely chopped red onion, 1 cup feta cheese crumbles, ½ cup pitted kalamata olives, 3 tablespoons extra virgin olive oil, 1½ tablespoons lemon juice, 1 teaspoon dried Italian herbs (optional), Salt and pepper to taste

Instructions
Cook and season the chicken breast in a skillet with a bit of olive oil until golden brown and fully cooked. Let it rest, then dice into bite-size pieces. Boil the pasta according to the package instructions until al dente. Drain and set aside—do not rinse, as this helps the dressing cling better. While the pasta and chicken cool, chop the cucumber, red onion, and tomatoes. In a large mixing bowl, combine the cooked pasta, diced chicken, cherry tomatoes, cucumber, red onion, feta cheese, and olives. In a small bowl, whisk together olive oil, lemon juice, Italian herbs, salt, and pepper. Pour the dressing over the salad and toss gently until everything is evenly coated. Chill for at least 10–15 minutes before serving for the best flavor.

Notes
Marinate the chicken in lemon juice, garlic, and herbs for extra flavor before cooking. You can swap the pasta for a whole wheat or gluten-free version. Add fresh herbs like parsley or basil for brightness. To make it more hearty, toss in chickpeas or sliced avocado.

Nutrition (Per Serving – Approximate)
Calories: 350
Fat: 15g
Carbohydrates: 30g
Fiber: 3g
Protein: 25g

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings

FAQs

Can I make this pasta salad ahead of time?
Yes! This salad holds up well in the fridge for up to 3 days. Just give it a stir before serving, and add a splash of lemon juice or olive oil if needed to refresh the flavor.

Can I use rotisserie chicken?
Absolutely. Rotisserie chicken is a great time-saver and works perfectly in this recipe. Just shred or dice it and mix it in as you would with cooked chicken breast.

What kind of pasta works best?
Short pasta like penne, rotini, or fusilli works best because it holds onto the dressing and mixes well with the chopped ingredients. Whole wheat or gluten-free pasta also works great.

What if I don’t have feta cheese?
You can substitute crumbled goat cheese or shredded mozzarella. For a dairy-free option, simply leave it out or use a plant-based feta alternative.

Can I make it vegetarian?
Yes! Just leave out the chicken and add a protein-rich substitute like chickpeas, white beans, or grilled tofu to keep it hearty and satisfying.

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