This colorful Mediterranean chicken pasta salad is packed with tasty veggies, tender chicken, and a zesty dressing. It’s perfect for lunch or a light dinner!
Honestly, who can resist that combo of pasta and fresh flavors? I love making this salad ahead of time. It just gets better in the fridge! Yum!
Key Ingredients & Substitutions
Rotini Pasta: I love using rotini for its spirals that hold the dressing well. You can swap it for any short pasta like penne or fusilli if you prefer.
Chicken: Boneless, skinless chicken breasts are great, but feel free to use grilled chicken or even rotisserie chicken to save time. Shredded chicken also adds texture!
Cherry Tomatoes: These add sweetness, but if they’re unavailable, diced regular tomatoes work too. Just opt for the ripest ones for the best flavor.
Kalamata Olives: They bring a nice briny taste, but green olives or black olives can be substituted if you’re not a fan of kalamata. Just adjust to your liking!
Feta Cheese: Feta adds that tangy kick. If you’re avoiding dairy, try a dairy-free feta or omit it altogether. The salad will still be delicious!
How Do I Cook the Chicken Perfectly?
Cooking the chicken just right ensures it’s tender and juicy in your salad. Start with seasoned chicken, which means adding salt and pepper to enhance the flavor.
- Heat the olive oil in your skillet over medium heat. This helps the chicken sear nicely.
- Add the diced chicken to the pan in a single layer. Don’t crowd the pan—that’s key for browning!
- Cook for about 5-6 minutes, stirring occasionally, until golden brown and cooked through. Check by cutting in half—there should be no pink inside.
- Once cooked, let it cool slightly before adding it to your salad.
This technique really makes a difference! A little patience goes a long way for perfectly cooked chicken that elevates your salad.
Easy Mediterranean Chicken Pasta Salad
Ingredients You’ll Need:
Pasta and Chicken:
- 12 oz rotini pasta (or any short pasta)
- 2 boneless skinless chicken breasts, diced
- 1 tablespoon olive oil (for cooking chicken)
Fresh Veggies and Add-ins:
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced
- 1 yellow bell pepper, diced
- 1/2 cup kalamata olives, pitted and halved
- 1/2 cup marinated artichoke hearts, chopped
- 1/4 cup red onion, finely chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This Mediterranean chicken pasta salad takes about 15 minutes of prep time and around 30 minutes for chilling. In total, you’re looking at approximately 45 minutes from start to finish. It’s a quick and refreshing dish for any occasion!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by boiling a large pot of salted water. Once boiling, add the rotini pasta and cook according to package instructions until al dente. This usually takes about 8 to 10 minutes. Drain the pasta and rinse it under cold water to cool it off. Set it aside while you prepare the rest of the salad.
2. Cook the Chicken:
In a skillet over medium heat, add 1 tablespoon of olive oil. Season the diced chicken breasts with salt and pepper. Once the oil is hot, add the chicken to the skillet. Cook for about 5-6 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove it from heat and allow it to cool.
3. Make the Dressing:
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, and a pinch of salt and pepper. Whisk until everything is well combined and emulsified. This dressing is what brings all the flavors together!
4. Combine the Ingredients:
In a large mixing bowl, combine the cooked pasta, cooked chicken, cherry tomatoes, cucumber, yellow bell pepper, kalamata olives, artichoke hearts, and red onion. This is where it gets colorful and exciting!
5. Add the Dressing:
Pour the prepared dressing over the salad and toss gently to combine all the ingredients well. Make sure every piece gets coated with that yummy dressing!
6. Finish with Feta and Parsley:
Next, sprinkle the crumbled feta cheese and fresh parsley on top of the salad. Gently fold them in to distribute evenly without breaking the feta.
7. Chill Before Serving:
Cover the salad and refrigerate it for at least 30 minutes. This chilling time allows all the flavors to meld and intensify. Trust me, it’s worth the wait!
8. Serve and Enjoy:
Once chilled, serve the salad cold or at room temperature. It makes a delightful dish for a gathering, picnic, or even just a light family dinner. Enjoy your fresh and vibrant Mediterranean chicken pasta salad!
FAQ for Easy Mediterranean Chicken Pasta Salad
Can I Use Different Types of Pasta?
Absolutely! While rotini works great for holding onto the dressing, you can substitute it with any short pasta like penne, fusilli, or farfalle. Just check the cooking time on the package to ensure it’s cooked al dente!
How Long Can I Store Leftover Salad?
The salad can be stored in an airtight container in the refrigerator for up to 3 days. However, keep in mind that the vegetables may become a bit softer over time. If you prefer, add the feta and dressing right before serving to maintain freshness!
Can I Make This Salad Vegan?
Yes! To make this salad vegan, simply omit the chicken and feta cheese. Substitute with chickpeas or marinated tofu for protein, and you can use a vegan feta cheese or skip the cheese altogether. The salad will still be delicious!
What Should I Serve This Salad With?
This Mediterranean chicken pasta salad is versatile! It pairs well with grilled vegetables, a side of roasted meats, or can even be enjoyed on its own as a light lunch. Make it part of a picnic or serve it at a barbecue for a refreshing twist!
