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This Mediterranean chicken pasta salad combines the bright flavors of summer vegetables with satisfying protein and pasta for a complete meal that's perfect for warm weather dining. The combination of juicy tomatoes, briny olives, and tangy feta creates a perfect balance of flavors that transports you straight to a seaside café.
I first created this recipe during a particularly hot summer when turning on the oven felt like torture. My family loved it so much that it became our go-to for potlucks and picnics, always returning with an empty bowl and requests for the recipe.
Ingredients
- Cooked diced chicken breast: adds lean protein and makes this a complete meal
- Penne or rotini pasta: the ridges and curves catch all the delicious dressing
- Cherry tomatoes: burst with sweet juicy flavor look for deeply colored ones
- Cucumber: provides refreshing crunch and coolness
- Red onion: adds a pungent bite that balances the rich ingredients
- Feta cheese: brings salty creaminess choose authentic Greek feta for best flavor
- Kalamata olives: deliver Mediterranean depth and brininess
- Extra virgin olive oil: forms the base of the dressing use the best quality you can afford
Step-by-Step Instructions
- Prepare the Chicken:
- Season chicken breasts with salt, pepper, and dried oregano before cooking in olive oil over medium heat for 5-7 minutes per side until golden and internal temperature reaches 165°F. Let rest for 10 minutes before dicing into bite-sized pieces to retain juiciness.
- Cook the Pasta:
- Bring a large pot of generously salted water to a rolling boil. Add pasta and cook until al dente according to package directions, usually 8-10 minutes. Drain well but do not rinse to help the dressing adhere better to the pasta.
- Prepare the Vegetables:
- While pasta cooks, halve cherry tomatoes, dice cucumber into quarter-inch pieces, and finely chop red onion. For less pungent onion flavor, soak chopped onions in cold water for 5 minutes, then drain thoroughly.
- Assemble the Salad:
- In a large mixing bowl, combine the still-warm pasta with diced chicken, prepared vegetables, crumbled feta, and pitted olives. The warm pasta will slightly soften the vegetables and help the flavors meld together.
- Dress and Season:
- Drizzle extra virgin olive oil and fresh lemon juice over the mixture. Add salt and freshly ground black pepper to taste. Gently toss all ingredients until evenly coated. Taste and adjust seasonings as needed.
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The kalamata olives are absolutely non-negotiable in my kitchen for this recipe. Their distinct briny flavor is what transforms this from a basic pasta salad into something truly Mediterranean. I once made it without them when I ran out, and my son immediately asked what was missing.
Make It Ahead
This pasta salad is perfect for meal prep and actually improves with time as the flavors meld together. Prepare it up to two days in advance and store in an airtight container in the refrigerator. If making ahead, reserve a small amount of dressing to refresh the salad just before serving, as the pasta will absorb much of the initial dressing.
Easy Variations
The beauty of this Mediterranean pasta salad lies in its adaptability. Substitute rotisserie chicken to save time, or use cannellini beans for a vegetarian version. Artichoke hearts add wonderful texture and flavor, while roasted red peppers bring sweetness and color. For a heartier version, add diced salami or prosciutto. Fresh herbs like basil, oregano, or mint can be added for brightness.
Serving Suggestions
Serve this versatile salad as a light main course with crusty bread on the side, or as a substantial side dish alongside grilled fish or lamb chops. For a beautiful presentation, arrange the salad on a bed of fresh arugula or spinach and garnish with additional feta and herbs. It travels well for picnics and potlucks, and stays delicious even after sitting out for a while.
Frequently Asked Questions
- → How do I cook the chicken for this dish?
Season the chicken with your preferred spices, cook it in olive oil until fully cooked and golden brown, then dice it after letting it rest.
- → Can I use a different type of pasta?
Yes, you can substitute penne or rotini with any short pasta like farfalle or fusilli for similar results.
- → What can I use instead of feta cheese?
If you prefer, you can substitute feta with goat cheese or leave the cheese out for a dairy-free option.
- → How should I store leftovers?
Store the salad in an airtight container in the refrigerator for up to 3 days. Toss before serving to redistribute the dressing.
- → Can this dish be made ahead of time?
Yes, you can prepare the salad in advance. Keep the dressing separate and add it just before serving to maintain freshness.