Description
Fresh and hearty Mediterranean chicken pasta salad featuring grilled chicken, crisp vegetables, and feta cheese tossed in a bright lemon herb dressing. It is simple to make and excellent for meal preparation.
Ingredients
- 2 cups cooked diced chicken breast (grilled or pan-seared, 1/2-inch cubes)
- 8 ounces penne or rotini pasta
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/4 cup finely chopped red onion
- 1/2 cup pitted kalamata olives, sliced
- 3/4 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/3 cup extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 9 minutes. Drain and rinse under cold water to stop cooking.
- Season chicken breast with salt, pepper, oregano, and olive oil. Grill or pan-sear over medium heat for 6–7 minutes per side until internal temperature reaches 165°F. Rest for 5 minutes, then dice into cubes.
- While the chicken cools, dice cucumber, halve cherry tomatoes, slice olives, and finely chop red onion and parsley.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, oregano, garlic powder, salt, and pepper until smooth to make the dressing.
- In a large mixing bowl, combine pasta, diced chicken, tomatoes, cucumber, onion, olives, and feta.
- Pour the dressing over the salad and toss gently until everything is evenly coated.
- Refrigerate for at least 30 minutes to let flavors blend. Garnish with fresh parsley before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Tossing/Mixing
- Cuisine: Mediterranean