Description
A bright and refreshing pasta salad packed with Mediterranean flair—tender chicken, crisp vegetables, briny olives, and creamy feta tossed in a light lemon-olive oil dressing. Perfect for lunch, meal prep, picnics, or summer dinners.
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.