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If I'm searching for something light, filling, and super tasty, this Mediterranean Chicken Pasta Salad hits the spot. You've got juicy bites of tomato, pasta that grabs the dressing, creamy feta, and plenty of zing from lemon and olive oil. Whip it up ahead of time for easy lunches, hassle-free dinners, or just hanging out with friends out in the park.
The first time I tossed this together was after a busy day, scavenging the fridge to feed everyone. Now, anytime we fire up the grill, someone always asks for it again.
Tasty Ingredients
- Penne or rotini pasta: Holds onto dressing and gives the right bite. Grab pasta with ridges, and pull it off the heat just before it’s overcooked for best texture.
- Pitted kalamata olives: Gives deep salty flavor. Grab quality ones and slice big olives in half so they fit better in every bite.
- Feta cheese crumbles: Provides tang and a creamy bite. Go for Greek feta in brine and break it up right before using.
- Finely chopped red onion: Adds mild sharpness. Use a fresh onion and chop it small so the flavor isn’t too much.
- Halved cherry tomatoes: Bring juicy sweetness. Pick plump tomatoes for full flavor.
- Diced medium cucumber: Crunchy and refreshing. Peel the skin if it’s tough or grab unwaxed ones.
- Cooked and diced chicken breast: Lean protein that soaks up flavor. Grill or roast for a boost.
- Extra virgin olive oil: Brings everything together. Use the best you’ve got because you’ll taste the difference in the dressing.
Easy How-To Steps
- Finish and Chill:
- Give it a taste and add salt or a splash more lemon if it needs. Pop it in the fridge for at least half an hour so all the flavors get cozy. Enjoy it cold and add more feta or herbs if you want at serving time.
- Toss and Combine:
- Dump your still-warm pasta, diced chicken, veggies, feta, and olives into your biggest bowl. Pour in olive oil and a good squeeze of lemon. Throw in Italian seasoning or whatever blend you like. Mix gently so it all gets dressed without smashing the veggies.
- Prepare the Vegetables:
- While your noodles cook, halve those cherry tomatoes, chop up the cucumber, and dice that red onion. Get everything into a big mixing bowl so you’re ready to add the rest.
- Boil the Pasta:
- Boil a big pot of salted water. Cook the pasta just until it still has a bit of bite, around one minute under the package time. Drain it and skip rinsing so it keeps hold of the dressing.
- Cook and Rest the Chicken:
- In a skillet, heat up olive oil, then cook chicken breast with a pinch of salt and pepper. Sear it golden, making sure there’s no pink left. Let it sit a bit (about five minutes) so it stays juicy. Then cut into bite-size chunks.
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I can’t get enough of the feta in this—the taste brings back memories from my first trip to Greece. My family’s obsessed and always wants extra on top. Sometimes, I'll toss in fresh dill for some extra flair when it’s a special occasion.
Storing Leftovers
Tuck it away in a container with a tight lid in your fridge for about three days. Want to prep ahead? Keep the dressing on the side and throw it in right before serving so nothing gets soggy. If it sits for a while, wake it up with a splash more lemon or olive oil.
Switch Things Up
Try grilled shrimp or chickpeas instead of chicken if you’d rather go vegetarian. Any short pasta (think fusilli or bowties) can be swapped in. For dairy-free, skip the cheese or pick up a lactose-free feta. Not a fan of kalamata? Any solid black olive works, and you can mix up the veggies too with what’s in season.
Fun Serving Ideas
Dish it up solo for a no-fuss meal, or serve next to grilled stuff at a cookout. It’s also super tasty stuffed in lettuce leaves or tucked inside pita. For even more color, sprinkle basil, parsley, or toasted nuts on top.
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Colorful Mediterranean Vibes
All those Greek flavors shine here, but you can change it up easily. Pasta, fresh veggies, olive oil, and tangy cheese are basics in sun-soaked Mediterranean homes. It’s amazing how a few pantry staples together can feel both casual and kinda festive at the same time.
FAQs About the Recipe
- → Could I swap in any pasta I’ve got?
For sure! Rotini, penne, or even gluten-free or whole grain kinds will be just fine for this.
- → What’s good to toss in for veggies?
Cherry tomatoes, crunchy cucumbers, red onion pop in great, but don’t be shy about mixing in spinach, bell pepper, or artichoke hearts.
- → How do I get chicken that’s not dry?
Keep an eye and don’t overcook. Let it chill a bit before cutting, or let it take a quick dip in marinade for even more moisture.
- → Okay for prepping ahead?
Totally fine to make early. Pack it up airtight and stash the dressing on the side till you’re ready to eat—keeps things crispy.
- → Need to skip the cheese, any tips?
No problem—just leave out feta or trade in any dairy-free cheese you like.