Salads

Mediterranean Chicken Pasta Salad

By Martha

Everyday Kitchen Bliss!

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There’s something timeless about Mediterranean meals—the way flavors mingle, the breeze of the sea lingering in the air, and the sense of community each dish evokes. Mediterranean Chicken Pasta Salad is more than just a quick lunch or a party side; it’s a dish steeped in the spirit of togetherness and the ease of sun-kissed coastal living.

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I remember my first taste of this salad on a warm July evening in a small seaside town in Crete. It was served family-style at a rustic wooden table, right as the sun dipped below the horizon, casting golden light over bowls brimming with olives, feta, and grilled meats. The salad was simple but unforgettable: juicy chicken paired with pasta and crunchy vegetables, all brought together by a lemony herb dressing. It was humble, but it told the story of the region—fresh, unfussy, and deeply satisfying.

Back home, it quickly became my go-to for potlucks, meal preps, or just when I need a bit of sunshine on my plate. It’s adaptable, hearty, and brimming with the healthy balance Mediterranean cuisine is known for.

Grow your collection—save this delicious recipe on Pinterest now!

Why You’ll Love This Recipe

  • Quick & Easy – Ready in just 30 minutes, this recipe is a time-saver without sacrificing taste.
  • Packed with Flavor – Salty feta, briny olives, and a zesty lemon dressing make every bite pop.
  • Perfect Year-Round – Ideal for picnics in summer or as a light, nutritious lunch in colder months.
  • Balanced Nutrition – Combines lean protein, fiber-rich vegetables, and heart-healthy fats.
  • Customizable – Add more veggies or switch up the protein to make it your own.

Ingredients You’ll Need

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  • 2 cups cooked and diced chicken breast
  • 8 ounces rotini or penne pasta
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1/4 cup red onion, finely chopped
  • 1/2 cup pitted Kalamata olives, sliced
  • 1 cup crumbled feta cheese
  • 3 tablespoons extra virgin olive oil
  • Juice of 1 lemon (about 2 tablespoons)
  • 1 tablespoon dried Italian herbs
  • Salt and freshly ground black pepper, to taste

How to Make Mediterranean Chicken Pasta Salad

Step-by-Step Instructions

1. Cook the Pasta
Start by boiling your pasta in salted water until it’s perfectly al dente. Rinse it under cold water once drained to stop the cooking and keep it from getting mushy.

2. Prepare the Chicken
If you don’t have pre-cooked chicken, pan-sear seasoned chicken breasts in olive oil for about 6-7 minutes per side until golden and fully cooked. Rest before dicing.

3. Chop and Mix
Chop your fresh vegetables—crisp cucumbers, juicy cherry tomatoes, and sharp red onions—and toss them into a large bowl with the cooked pasta and chicken.

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4. Make the Dressing
Whisk together the olive oil, lemon juice, and dried herbs with a pinch of salt and black pepper. This simple vinaigrette pulls all the flavors together with a bright, herbal kick.

5. Toss It All Together
Pour the dressing over the salad and gently toss until everything is coated. Top with crumbled feta and olives.

6. Chill and Serve
Let the salad chill in the fridge for 30 minutes to let the flavors meld beautifully. Serve cold with an extra squeeze of lemon or fresh herbs if desired.

Helpful Tips

  • Meal Prep Hero: This salad tastes even better the next day—ideal for weekday lunches.
  • Go Beyond Chicken: Swap in grilled shrimp, lamb, or even chickpeas for variety.
  • Make It a Main: Add whole grain pita on the side or serve it over a bed of greens.
  • Dressing Booster: Add a bit of minced garlic or a splash of balsamic vinegar for extra zing.
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Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: High-Protein

Notes

  • Prep in Advance: You can cook the pasta and chicken ahead and keep them refrigerated for easy assembly later.
  • Serving Suggestion: This salad pairs wonderfully with lemon orzo soup, grilled veggies, or flatbread.
  • Kid-Friendly Option: Leave the olives on the side for picky eaters, or swap them for sliced sweet bell peppers.
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Nutritional Information (Per Serving)

  • Calories: 450
  • Protein: 30g
  • Carbohydrates: 35g
  • Fat: 20g
  • Fiber: 4g

Frequently Asked Questions

Can I make this vegetarian?
Yes! Replace the chicken with chickpeas or grilled tofu for a satisfying vegetarian version.

How long does it keep?
This pasta salad stays fresh for up to 3 days in the refrigerator.

Can I freeze it?
Freezing isn’t recommended—the vegetables and pasta don’t thaw well and may become mushy.

Storage Instructions

Store your Mediterranean Chicken Pasta Salad in an airtight container in the fridge. Keep the dressing separate if you’re storing for more than a day to maintain freshness and crunch.

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Conclusion

There’s something wonderfully nostalgic and heartwarming about Mediterranean Chicken Pasta Salad. Whether you’re recreating cherished family memories or simply looking for a quick, healthy dish that doesn’t skimp on flavor, this salad delivers. It’s vibrant, delicious, and endlessly adaptable—a recipe you’ll return to time and time again.

Print
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Mediterranean Chicken Pasta Salad


  • Author: Martha

Description

There’s something timeless about Mediterranean meals—the way flavors mingle, the breeze of the sea lingering in the air, and the sense of community each dish evokes. Mediterranean Chicken Pasta Salad is more than just a quick lunch or a party side; it’s a dish steeped in the spirit of togetherness and the ease of sun-kissed coastal living.

I remember my first taste of this salad on a warm July evening in a small seaside town in Crete. It was served family-style at a rustic wooden table, right as the sun dipped below the horizon, casting golden light over bowls brimming with olives, feta, and grilled meats. The salad was simple but unforgettable: juicy chicken paired with pasta and crunchy vegetables, all brought together by a lemony herb dressing. It was humble, but it told the story of the region—fresh, unfussy, and deeply satisfying.

 

Back home, it quickly became my go-to for potlucks, meal preps, or just when I need a bit of sunshine on my plate. It’s adaptable, hearty, and brimming with the healthy balance Mediterranean cuisine is known for.


Ingredients

Scale
  • 2 cups cooked and diced chicken breast

  • 8 ounces rotini or penne pasta

  • 1 cup cherry tomatoes, halved

  • 1 medium cucumber, diced

  • 1/4 cup red onion, finely chopped

  • 1/2 cup pitted Kalamata olives, sliced

  • 1 cup crumbled feta cheese

  • 3 tablespoons extra virgin olive oil

  • Juice of 1 lemon (about 2 tablespoons)

  • 1 tablespoon dried Italian herbs

  • Salt and freshly ground black pepper, to taste


Instructions

1. Cook the Pasta
Start by boiling your pasta in salted water until it’s perfectly al dente. Rinse it under cold water once drained to stop the cooking and keep it from getting mushy.

2. Prepare the Chicken
If you don’t have pre-cooked chicken, pan-sear seasoned chicken breasts in olive oil for about 6-7 minutes per side until golden and fully cooked. Rest before dicing.

3. Chop and Mix
Chop your fresh vegetables—crisp cucumbers, juicy cherry tomatoes, and sharp red onions—and toss them into a large bowl with the cooked pasta and chicken.

4. Make the Dressing
Whisk together the olive oil, lemon juice, and dried herbs with a pinch of salt and black pepper. This simple vinaigrette pulls all the flavors together with a bright, herbal kick.

5. Toss It All Together
Pour the dressing over the salad and gently toss until everything is coated. Top with crumbled feta and olives.

 

6. Chill and Serve
Let the salad chill in the fridge for 30 minutes to let the flavors meld beautifully. Serve cold with an extra squeeze of lemon or fresh herbs if desired.

Notes

  • Prep in Advance: You can cook the pasta and chicken ahead and keep them refrigerated for easy assembly later.

  • Serving Suggestion: This salad pairs wonderfully with lemon orzo soup, grilled veggies, or flatbread.

  • Kid-Friendly Option: Leave the olives on the side for picky eaters, or swap them for sliced sweet bell peppers.


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