Bright & Zesty Mediterranean Pasta Salad
Bring a burst of fresh flavor to your table with this easy Mediterranean Chicken Pasta Salad! š Perfect for sunny days, meal prep, or potluck gatherings.
š Prep Time: 15 min
š® Cook Time: 20 min
ā±ļø Total Time: 35 min
š½ļø Ingredients:
- 2 cups cooked and diced chicken breast
- 8 oz penne or rotini pasta
- 1 cup halved cherry tomatoes
- 1 medium cucumber, diced
- 1/4 cup finely chopped red onion
- 1 cup feta cheese crumbles
- 1/2 cup pitted kalamata olives
- 3 tbsp extra virgin olive oil
- Juice of 1 lemon
- 1 tsp Italian seasoning
- Salt & pepper to taste
š©āš³ Instructions:
- Cook Chicken: In a skillet, heat 1 tbsp olive oil and cook the seasoned chicken until golden and fully cooked (internal temp of 165Ā°F). Let rest, then dice.
- Boil Pasta: Cook pasta according to package directions until al dente. Drain and set aside to cool (do not rinse).
- Chop & Combine: In a large bowl, mix cherry tomatoes, cucumber, red onion, feta, and olives.
- Mix Together: Add cooled pasta and diced chicken to the bowl. Drizzle with olive oil and lemon juice, sprinkle with Italian herbs, salt, and pepper.
- Toss & Chill: Gently toss everything together until well combined. Refrigerate for 30 minutes before serving if possible ā it tastes even better chilled! š
š” Pro Tips:
- Marinate chicken in lemon juice, garlic, and herbs for extra depth.
- Make it vegetarian by omitting chicken and adding chickpeas.
- Store in airtight containers in the fridge for up to 4 days ā perfect for meal prep!
š Nutrition Info (Per Serving)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 bowl | 350 | 25g | 30g | 15g | 3g | 4g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Print
Mediterranean Chicken Pasta Salad with Feta & Olives
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Zesty Mediterranean Chicken Pasta Salad packed with cherry tomatoes, cucumber, olives, and feta. Perfect for meal prep or picnics.
Ingredients
- 2 cups cooked and diced chicken breast
- 8 oz penne or rotini pasta
- 1 cup halved cherry tomatoes
- 1 medium cucumber, diced
- 1/4 cup finely chopped red onion
- 1 cup feta cheese crumbles
- 1/2 cup pitted kalamata olives
- 3 tbsp extra virgin olive oil
- Juice of 1 lemon
- 1 tsp Italian seasoning
- Salt & pepper to taste
Instructions
1. In a skillet, heat 1 tbsp olive oil and cook the seasoned chicken until golden and fully cooked (internal temp of 165Ā°F). Let rest, then dice.
2. Cook pasta according to package directions until al dente. Drain and set aside to cool (do not rinse).
3. In a large bowl, mix cherry tomatoes, cucumber, red onion, feta, and olives.
4. Add cooled pasta and diced chicken to the bowl. Drizzle with olive oil and lemon juice, sprinkle with Italian herbs, salt, and pepper.
5. Gently toss everything together until well combined. Refrigerate for 30 minutes before serving if possible.
Notes
Marinate chicken in lemon juice, garlic, and herbs for extra flavor.
Make it vegetarian by omitting chicken and adding chickpeas.
Store in airtight containers in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Tossed
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Fat: 15g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
