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Mediterranean chicken pasta salad with colorful vegetables and dressing

Mediterranean Chicken Pasta Salad

A vibrant and easy-to-make pasta salad featuring cooked chicken, fresh vegetables, and a bright lemon dressing.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

Essentials
  • 2 cups cooked chicken breast (grilled or roasted) Use leftover roasted chicken or quick pan-seared breast.
  • 3 cups cooked pasta (fusilli or penne, cooked al dente) Cook to just al dente.
  • 1 cup cherry tomatoes (halved) Cherry or grape tomatoes both work.
  • 1 whole cucumber (diced) Persian or English cucumbers recommended.
  • ½ cup kalamata olives (pitted and sliced) Rinse briefly to tame the briny flavor.
  • ½ whole red onion (thinly sliced) Soak in ice water for a milder flavor if desired.
  • ½ cup feta cheese (crumbled) Add gently to maintain chunks.
  • ¼ cup fresh parsley (chopped) Flat-leaf parsley works best.
Dressing essentials
  • 2 tablespoons lemon juice (freshly squeezed) Brightens the salad.
  • ¼ cup olive oil (extra virgin) Good-quality oil enhances flavor.
  • 1 clove garlic (minced) Reduce to ½ clove if garlic-shy.
  • 1 teaspoon dried oregano Optional: add a pinch of thyme or basil.
Optional add-ons
  • ¼–½ cup roasted red peppers (sliced) Adds sweetness and color.
  • ¼ cup toasted pine nuts or slivered almonds Adds crunch—toast briefly before adding.
  • ½ cup artichoke hearts (quartered) Use canned or jarred; drain before adding.
  • 1 handful baby spinach or arugula Stirred in for extra greens.
  • ½ teaspoon sugar or honey Use to balance tartness of lemons.

Method
 

Preparation
  1. Bring a pot of salted water to a boil. Cook pasta according to package instructions for al dente.
  2. While the pasta cooks, shred or cube the cooked chicken into bite-sized pieces.
  3. Drain the pasta and cool under cold water to halt cooking.
Dressing
  1. In a small bowl or jar, combine lemon juice, olive oil, minced garlic, and dried oregano.
  2. Whisk or shake until well combined and creamy.
Combine Ingredients
  1. In a large mixing bowl, add pasta, chicken, cherry tomatoes, cucumber, olives, onion, and parsley.
  2. Pour dressing over the salad, toss to combine.
  3. Gently fold in crumbled feta.
Chill
  1. Cover and chill salad for at least 15 to 30 minutes before serving.

Notes

Taste as you go and adjust flavors. Don't overmix the feta; keep it chunky for best texture.