Description
This Mediterranean Chicken Pasta Salad is fresh, flavorful, and packed with protein! Tossed with juicy chicken, vibrant veggies, and a tangy lemon-garlic dressing, it’s perfect for meal prep, picnics, or a light summer dinner.
Ingredients
Scale
For the Salad
- 2 cups (200 g) pasta (penne, rotini, or bowtie)
- 2 cups cooked chicken, diced or shredded 🍗 (grilled or rotisserie)
- 1 cup cherry tomatoes, halved 🍅
- 1/2 cup cucumber, diced 🥒
- 1/2 cup kalamata olives, sliced 🫒
- 1/2 cup crumbled feta cheese 🧀
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley or basil, chopped 🌿
For the Lemon-Garlic Dressing
- 1/4 cup (60 ml) extra virgin olive oil
- 2 tablespoons lemon juice 🍋
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1 garlic clove, minced
- Salt & black pepper, to taste
Instructions
1. Cook the Pasta
- Boil pasta according to package instructions until al dente.
- Drain and rinse under cold water to cool.
2. Make the Dressing
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, oregano, garlic, salt, and pepper.
3. Assemble the Salad
- In a large bowl, combine cooked pasta, chicken, cherry tomatoes, cucumber, olives, red onion, and parsley.
- Pour the dressing over the salad and toss well.
- Gently fold in the feta cheese.
4. Chill & Serve
- Refrigerate for at least 30 minutes before serving for best flavor.
- Serve cold or at room temperature.
Notes
✔ Make it vegetarian: Swap chicken for chickpeas or grilled tofu.
✔ Extra crunch? Add chopped bell peppers or toasted pine nuts.
✔ Meal prep friendly: Stays fresh in the fridge for up to 3 days.