Description
A fresh and vibrant Mediterranean chicken pasta salad packed with tender chicken, al dente pasta, crisp vegetables, feta cheese, and olives, all tossed in a light lemon and olive oil dressing.
Ingredients
- 2 cups cooked and diced chicken breast
- 8 ounces penne or rotini pasta
- 1 cup cherry tomatoes, halved
- 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
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried Italian herbs
- Salt and black pepper to taste
Instructions
1. Cook chicken in a skillet with olive oil over medium heat until golden brown and fully cooked, then let it rest and dice into bite-size pieces.
2. Bring a pot of salted water to a boil and cook the pasta according to package instructions until al dente.
3. Drain the pasta and allow it to cool slightly.
4. In a large bowl combine the cooked pasta, diced chicken, cherry tomatoes, cucumber, red onion, feta cheese, and kalamata olives.
5. In a small bowl whisk together olive oil, lemon juice, Italian herbs, salt, and black pepper.
6. Pour the dressing over the pasta mixture and toss gently until everything is well coated.
7. Taste and adjust seasoning if needed.
8. Chill the salad for about 10–15 minutes before serving for best flavor.
Notes
Marinating the chicken beforehand with lemon, garlic, and herbs will add extra flavor.
Whole wheat or gluten-free pasta can be used as an alternative.
You can add extra vegetables like bell peppers, spinach, or artichoke hearts for more variety.
This salad keeps well in the refrigerator for up to 3 days, making it great for meal prep.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 65mg