Total Time: 35 minutes | Yield: 4 servings
Introduction
Last summer, I spent two weeks exploring the coastal villages of Greece, and one experience that stayed with me was a simple lunch at a family-run taverna overlooking the Aegean Sea. The owner brought out a massive bowl of pasta salad bursting with sun-ripened tomatoes, briny olives, and creamy feta cheese. That meal inspired me to recreate those Mediterranean flavors at home, and this chicken pasta salad has become my go-to recipe ever since.
What I love most about this dish is how it captures the essence of Mediterranean cuisine—fresh, vibrant, and incredibly satisfying. The tender chicken provides protein and substance, while the crisp vegetables add refreshing crunch. Every bite delivers a harmonious blend of tangy feta, briny olives, and bright lemon that transports you straight to a sunny Mediterranean coastline, no passport required.
Why You’ll Love This Recipe
Quick and Convenient: With just 35 minutes from start to finish, you can have a complete, nutritious meal ready for your family. It’s perfect for those busy weeknights when you need something healthy without spending hours in the kitchen.
Meal Prep Champion: This pasta salad actually tastes better the next day as the flavors meld together. Make it on Sunday, and you’ll have delicious lunches ready for the entire week.
Versatile for Any Occasion: Serve it as a light dinner on warm evenings, pack it for picnics and potlucks, or bring it to your next barbecue. The dish holds up beautifully at room temperature, making it ideal for outdoor gatherings.
Nutritionally Balanced: Each serving provides 25 grams of protein, healthy fats from olive oil and feta, and fiber from vegetables and pasta. It’s a complete meal that fuels your body without weighing you down.
Endlessly Customizable: The base recipe is just a starting point. You can easily adapt it based on what’s in your refrigerator or your personal taste preferences, making it a different experience every time.
Ingredients
Main Components:
- 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
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- 1 clove garlic, minced
- Salt and black pepper to taste
Optional Garnish:
- Fresh basil leaves
- Additional lemon wedges
Step-by-Step Instructions
Preparing the Chicken
Step 1: Season and Cook the Chicken Pat the chicken breasts dry with paper towels and season both sides generously with salt, pepper, and a pinch of dried oregano. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken breasts and cook for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F.
Step 2: Rest and Dice Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. This crucial step allows the juices to redistribute, ensuring moist, tender meat. After resting, dice the chicken into bite-sized pieces, about ½-inch cubes.
Cooking the Pasta
Step 3: Boil the Pasta While the chicken rests, bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente, typically 8-10 minutes. Stir occasionally to prevent sticking.
Step 4: Drain Properly Once cooked, drain the pasta in a colander but don’t rinse it. The starchy coating helps the dressing cling to the pasta better. Drizzle a small amount of olive oil over the hot pasta and toss gently to prevent clumping while it cools.
Preparing the Vegetables
Step 5: Chop the Fresh Ingredients While the pasta cools, prepare your vegetables. Halve the cherry tomatoes, revealing their juicy interiors. Dice the cucumber into small, uniform pieces. Finely chop the red onion—the smaller the pieces, the better they’ll distribute throughout the salad without overpowering other flavors.
Step 6: Prep the Olives and Cheese If your olives aren’t pre-pitted, slice them in half and remove the pits. Crumble the feta cheese if it came in a block, or measure out pre-crumbled feta. Having everything ready makes the final assembly quick and effortless.
Assembling the Salad
Step 7: Combine All Ingredients In a large mixing bowl, combine the cooled pasta, diced chicken, cherry tomatoes, cucumber, red onion, feta cheese, and olives. Use a bowl larger than you think you need—this gives you room to toss everything without spillage.
Step 8: Make the Dressing In a small bowl or jar, whisk together the olive oil, fresh lemon juice, minced garlic, dried oregano, dried basil, salt, and pepper. The acid from the lemon juice helps emulsify the dressing, creating a cohesive flavor profile.
Step 9: Dress and Toss Drizzle the dressing over the pasta salad mixture. Using two large spoons or tongs, gently toss everything together until every ingredient is lightly coated with dressing. Be gentle to avoid breaking up the feta cheese or bruising the tomatoes.
Step 10: Season and Chill Taste the salad and adjust seasoning as needed. You might want more lemon juice for brightness, extra salt to bring out the flavors, or a crack of fresh black pepper. Cover the bowl and refrigerate for at least 30 minutes before serving, allowing the flavors to meld beautifully.
Serving Suggestions
This Mediterranean pasta salad shines as a standalone meal for lunch or a light dinner. Serve it chilled or at room temperature with crusty bread and a glass of crisp white wine for an authentic Mediterranean experience.
For entertaining, present the salad in a large, shallow serving bowl garnished with fresh basil leaves and lemon wedges around the edge. The colorful presentation makes it a stunning centerpiece at any buffet table.
Pack individual portions in mason jars for portable lunches throughout the week. Layer the ingredients strategically—dressing on the bottom, sturdy vegetables in the middle, and delicate ingredients like feta on top. Shake before eating for a perfectly dressed salad.
Pair it with grilled lamb chops, herb-crusted salmon, or garlic shrimp for a more substantial dinner spread. The cool, refreshing pasta salad balances beautifully against warm, grilled proteins.
Recipe Variations
Greek-Style Version
Add artichoke hearts, sun-dried tomatoes, and substitute the chicken with grilled shrimp or lamb. Include a sprinkle of za’atar seasoning for authentic Greek flair.
Italian Antipasto Style
Replace the chicken with salami and pepperoni. Add roasted red peppers, marinated artichoke hearts, and fresh mozzarella pearls. Use Italian dressing instead of the lemon-olive oil mixture.
Vegetarian Mediterranean Salad
Omit the chicken and add chickpeas, white beans, or grilled eggplant for protein. Include roasted red peppers and zucchini for extra vegetables and substance.
Pesto Pasta Salad
Toss everything with basil pesto instead of the olive oil dressing. Add pine nuts and use fresh mozzarella instead of feta for an Italian twist.
Whole Grain Healthy Version
Use whole wheat pasta, quinoa pasta, or even substitute half the pasta with cooked quinoa. Add extra vegetables like bell peppers and spinach for additional nutrients.
Make-Ahead Tips
Perfect Timing: This salad is ideal for making 24 hours in advance. The flavors actually improve as they marinate together in the refrigerator. Just give it a good toss before serving.
Component Prep: You can cook the chicken and pasta up to 2 days ahead. Store them separately in airtight containers in the refrigerator. Chop vegetables the night before and keep them refrigerated until assembly.
Dressing Strategy: Mix the dressing separately and store it in a jar in the refrigerator for up to a week. Add it to the salad just before serving to keep the pasta from absorbing too much liquid and becoming soggy.
Freezing Considerations: While you can freeze the cooked chicken separately, this salad doesn’t freeze well once assembled. The vegetables become watery and the pasta texture deteriorates upon thawing.
Travel-Friendly: If bringing this to a gathering, pack the dressing separately and toss it with the salad just before serving. This keeps everything fresh and prevents the pasta from becoming too soft.
Notes
Chicken Options: Rotisserie chicken from the grocery store makes this recipe even faster. Simply remove the skin, shred or dice the meat, and skip the cooking step entirely.
Pasta Shapes: While penne and rotini work wonderfully, farfalle, fusilli, or orecchiette also capture the dressing beautifully. Choose shapes with nooks and crannies that hold onto the flavorful ingredients.
Feta Quality Matters: Authentic Greek feta made from sheep’s milk has superior flavor and texture compared to cow’s milk versions. Look for blocks packed in brine rather than pre-crumbled options for the best taste.
Olive Varieties: Kalamata olives provide the traditional Mediterranean flavor, but you can experiment with Castelvetrano, Cerignola, or mixed olive varieties based on your preference.
Preventing Soggy Salad: Don’t overdress the pasta salad initially. You can always add more dressing later, but you can’t remove it once the pasta absorbs too much liquid.
Frequently Asked Questions
Can I make this salad ahead of time? Absolutely! This salad tastes even better after sitting for a few hours or overnight as the flavors develop. Just store it covered in the refrigerator and give it a quick toss before serving.
How long does this pasta salad last in the fridge? Properly stored in an airtight container, it will stay fresh for 3-4 days. The vegetables may release some liquid over time, so drain any excess before serving if needed.
Can I use a different protein instead of chicken? Definitely! Grilled shrimp, canned tuna, cooked salmon, or chickpeas all work beautifully. For a heartier option, try adding grilled steak or leftover turkey.
What if I don’t like feta cheese? Fresh mozzarella pearls, cubed provolone, or even shaved Parmesan make excellent substitutes. For a dairy-free version, simply omit the cheese or use a plant-based alternative.
Should I rinse the pasta after cooking? No, avoid rinsing the pasta. The starch that coats the pasta helps the dressing adhere better, resulting in a more flavorful dish.
Can I serve this warm instead of chilled? While traditionally served cold, you can enjoy it warm immediately after tossing everything together. However, the flavors are more pronounced when chilled.
How can I make this spicier? Add red pepper flakes to the dressing, include diced pepperoncini peppers, or toss in some sliced jalapeños. A drizzle of hot sauce also works wonderfully for heat lovers.
Is this salad gluten-free? Use your favorite gluten-free pasta to make this dish celiac-friendly. The rest of the ingredients are naturally gluten-free, so the swap is seamless.
Prep Time: 15 minutes | Cook Time: 20 minutes | Category: Main Dish/Side Dish | Method: Stovetop & Assembly | Cuisine: Mediterranean
Nutrition Information (Per Serving)
- Calories: 350
- Fat: 15g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g