This colorful Mediterranean Chicken Pasta Salad is fresh and tasty! It combines pasta with juicy chicken, crunchy veggies, and yummy olives, all tossed in a light dressing.
I love making this salad for lunch. It’s super quick to whip up and perfect for those busy days. Plus, it tastes even better the next day—if it lasts that long! 😂
Key Ingredients & Substitutions
Rotini Pasta: This twisty pasta holds onto the dressing and toppings beautifully. If you’d like a gluten-free version, try using quinoa pasta or chickpea pasta instead.
Chicken Breast: I prefer using diced chicken breast for its lean quality. Feel free to substitute it with rotisserie chicken for convenience or even use chickpeas for a vegetarian option!
Cherry Tomatoes: These sweet and juicy gems add a pop of color and flavor. If they’re out of season, you can use grape tomatoes or even sun-dried tomatoes for an earthy taste.
Kalamata Olives: Their briny flavor elevates the dish! If you’re not a fan of olives, you can skip them or substitute with capers for a similar punch.
Feta Cheese: This tangy cheese adds creaminess. If you’re avoiding dairy, crumbled tofu or nutritional yeast can lend a cheesy flavor without the dairy.
How Do I Cook Perfect Pasta for Salad?
Cooking pasta correctly is key to this salad. Making sure it’s al dente ensures the pasta holds up to the ingredients without getting mushy.
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to package directions, usually around 8-10 minutes.
- Once al dente, drain the pasta and run it under cold water to stop the cooking process and cool it down.
This helps keep the pasta firm for your salad!
How Do I Make the Dressing Extra Flavorful?
Mixing the right ingredients for your dressing can bring everything together. Here’s how to make it shine:
- Use fresh garlic for a stronger flavor. If it’s too strong, try roasted garlic for a milder taste.
- Don’t skip the mustard! It adds a nice tang and helps emulsify the dressing.
- Always taste and adjust seasoning. A pinch more salt or a splash of vinegar can make a big difference!
Whisk these ingredients together until well blended before adding to your salad.
Easy Mediterranean Chicken Pasta Salad
Ingredients
Main Ingredients:
- 12 oz rotini pasta (or any pasta of choice)
- 2 boneless, skinless chicken breasts, diced
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced into rounds
- 1 yellow bell pepper, diced
- 1/2 cup Kalamata olives, halved
- 1/2 cup artichoke hearts, chopped
- 1/4 cup red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 2 tbsp olive oil (for cooking chicken)
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
For the Dressing:
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- 1/2 tsp dried oregano
- Salt and pepper, to taste
Time Needed
This delightful Mediterranean Chicken Pasta Salad takes about 20 minutes for preparation and an additional 30 minutes to chill in the refrigerator. So, in total, you’ll need about 50 minutes for this refreshing dish, perfect for any meal!
Instructions
1. Cook the Pasta:
Start by cooking the rotini pasta according to the package instructions until it’s al dente. Once cooked, drain the pasta and rinse it under cold water to cool it down. Set it aside for later.
2. Sauté the Chicken:
While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Season the diced chicken with salt and pepper. Cook the chicken for about 5-7 minutes or until it’s golden brown and cooked through. Once done, remove it from the heat and allow it to cool slightly.
3. Make the Dressing:
In a small bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of red wine vinegar, 1 teaspoon of Dijon mustard, the minced garlic, dried oregano, and a pinch of salt and pepper to create your dressing. Taste and adjust seasoning if needed!
4. Combine Ingredients:
In a large mixing bowl, combine the cooled pasta, sautéed chicken, cherry tomatoes, cucumber slices, diced yellow bell pepper, halved Kalamata olives, chopped artichoke hearts, and finely chopped red onion. Toss gently to mix everything well.
5. Dress the Salad:
Pour the dressing over the pasta and chicken mixture. Toss everything together gently so that all the ingredients get coated in the dressing.
6. Add Toppings:
Sprinkle crumbled feta cheese and chopped fresh parsley on top for a fresh finish.
7. Chill Before Serving:
To let the flavors meld beautifully, cover the salad and place it in the refrigerator for at least 30 minutes before serving. This salad can be enjoyed cold or at room temperature, making it perfect for any occasion.
Enjoy your tasty Mediterranean Chicken Pasta Salad, a vibrant dish that’s ideal for lunch, dinner, or as a fabulous side for your gatherings!
FAQ for Easy Mediterranean Chicken Pasta Salad
Can I Use Leftover Chicken for This Salad?
Absolutely! Using leftover or rotisserie chicken is a great time-saver. Just make sure it’s shredded or diced before adding it to the salad!
How Do I Make This Salad Vegetarian?
To make this salad vegetarian, simply omit the chicken and substitute it with chickpeas or black beans for added protein. You can also increase the quantity of veggies for extra flavor and texture!
Can I Prepare This Salad in Advance?
Yes, this salad can be made up to a day ahead of time. Just keep it covered in the refrigerator. However, if you want the pasta and veggies to stay crisp, consider adding the dressing just before serving.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it even tastier!
