Mediterranean Chicken Pasta Salad
Are you searching for a dish that tastes like a sun-drenched holiday in a bowl? Look no further. We’re about to embark on a culinary journey to the coast with a recipe that is vibrant, fresh, and unbelievably satisfying. Imagine tender, juicy chicken, perfectly cooked pasta, and a festival of crisp, colourful veggies all brought together with a zesty lemon dressing and crumbles of salty feta. This is more than just a salad; it’s an experience.
Our Mediterranean Chicken Pasta Salad is the ultimate answer to the “what should I make for lunch/dinner?” question. It’s a dish that works beautifully for a quick weeknight meal, a show-stopping addition to a weekend barbecue, or a healthy and delicious packed lunch that will be the envy of your colleagues. It effortlessly balances hearty and light, making it a true all-rounder that we find ourselves returning to time and time again.
Whether you’re a seasoned cook or just finding your feet in the kitchen, this recipe is for you. It’s packed with wholesome ingredients, inspired by the famously healthy Mediterranean diet, and is bursting with flavours that will transport you straight to a seaside taverna. So, let’s grab our aprons and create a dish that’s guaranteed to become a new family favourite.
Recipe Overview
This Mediterranean Chicken Pasta Salad is a celebration of simple, high-quality ingredients. At its heart, it’s a colourful assembly of pasta, grilled chicken, and classic Mediterranean veggies like cherry tomatoes, cucumber, and Kalamata olives. The magic happens when it’s all tossed in a bright, homemade lemon-herb vinaigrette and finished with generous handfuls of creamy feta cheese. It’s a straightforward recipe that delivers a complex and deeply satisfying flavour profile.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Servings: 6 people
- Difficulty: Easy
Why You’ll Love This Mediterranean Chicken Pasta Salad
- Incredible Flavour: We’re talking a symphony of tastes! The savoury grilled chicken, the chewy pasta, the sweet burst of tomatoes, the salty olives, the tangy feta, and the sharp red onion are all perfectly balanced by a zesty lemon and herb dressing. It’s fresh, vibrant, and utterly delicious.
- Quick & Easy: With simple steps and minimal fuss, this entire meal comes together in under an hour. It’s the perfect recipe for those busy evenings when you want something impressive without spending hours in the kitchen.
- Versatile: This recipe is a fantastic canvas for customisation. You can swap the veggies based on what’s in season, use a different pasta shape, or even substitute the chicken with chickpeas for a vegetarian version. Make it your own!
- Perfect For: It’s the ideal dish for almost any occasion. We love making a big batch for meal prep lunches, taking it to picnics and potlucks, or serving it as a main course for a light summer dinner.
- Crowd-Pleaser: There’s something in this salad for everyone. It’s hearty enough to satisfy big appetites but fresh and light enough that it won’t weigh you down. Kids and adults alike will be asking for seconds.
Ingredients You’ll Need
The beauty of this dish lies in using fresh, quality ingredients. When you’re at the shop, look for plump cherry tomatoes, a firm cucumber, and a block of feta cheese sitting in brine – it has a far superior flavour and texture to the pre-crumbled varieties.
- For the Salad:
- 300g dried pasta (fusilli, penne, or farfalle work well)
- 250g cherry tomatoes, halved
- 1 large cucumber, deseeded and diced
- 1 small red onion, thinly sliced
- 150g Kalamata olives, pitted
- 200g feta cheese, crumbled or cubed
- A large handful of fresh flat-leaf parsley, roughly chopped
- For the Chicken:
- 2 large chicken breasts (about 400g total)
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Lemon Vinaigrette:
- 120ml extra virgin olive oil
- 60ml fresh lemon juice (from about 2 lemons)
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Pro Tip: For an extra layer of flavour, try using roasted red peppers from a jar (drained and chopped) or a handful of sun-dried tomatoes in oil (drained and chopped) in your salad.
How to Make Mediterranean Chicken Pasta Salad
This process is wonderfully simple. We’ll cook the pasta and chicken, chop our fresh ingredients, whisk together a delicious dressing, and then bring it all together in one glorious bowl. Let’s get started!
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package directions until al dente (firm to the bite). Once cooked, drain the pasta and immediately rinse it under cold running water. This stops the cooking process and removes excess starch, preventing the salad from becoming clumpy. Set aside to drain completely.
- Prepare and Cook the Chicken: While the pasta is cooking, prepare the chicken. Pat the chicken breasts dry with a paper towel. In a small bowl, mix the 1 tablespoon of olive oil, 1 teaspoon of dried oregano, salt, and pepper. Rub this mixture all over the chicken breasts. Heat a griddle pan or frying pan over a medium-high heat. Cook the chicken for 6-8 minutes per side, until golden brown and cooked through. The internal temperature should reach 74°C.
- Rest and Cube the Chicken: Transfer the cooked chicken to a cutting board and let it rest for 5-7 minutes. This is a crucial step to ensure the chicken remains juicy. Once rested, slice or cube the chicken into bite-sized pieces.
- Prepare the Veggies: While the chicken is resting, prepare your salad components. Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and chop the fresh parsley. Place all these prepared veggies in a very large mixing bowl.
- Whisk the Lemon Vinaigrette: In a small bowl or a jam jar with a lid, combine all the dressing ingredients: extra virgin olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper. Whisk vigorously or shake the jar until the dressing is well combined and emulsified.
- Combine the Salad: Add the cooled pasta, cubed chicken, and pitted Kalamata olives to the large bowl with the chopped veggies.
- Dress and Toss: Pour about three-quarters of the prepared dressing over the salad. Gently toss everything together until all the ingredients are lightly coated. You want to mix, not mash!
- Add the Feta and Serve: Gently fold in the crumbled feta cheese and the chopped fresh parsley. Have a taste and add more dressing, salt, or pepper if needed. For the best flavour, we recommend letting the Mediterranean Chicken Pasta Salad sit in the fridge for at least 30 minutes before serving to allow the flavours to meld together. Serve chilled or at room temperature.
Expert Tips for Perfect Results
- Temperature Matters: Ensure your chicken is cooked through but not overcooked. Using a meat thermometer is the most reliable way to check for doneness. According to the Food Standards Agency, chicken should be cooked to a core temperature of 70°C for two minutes, or an equivalent time and temperature. Removing it from the heat once it hits 74°C ensures it’s both safe and succulent.
- Don’t Skip This: Resting the chicken after cooking is non-negotiable! It allows the juices to redistribute throughout the meat, resulting in much more tender and flavourful chicken. If you cut into it immediately, all those lovely juices will run out onto your cutting board.
- Make It Ahead: You can prepare all the components ahead of time. Cook the pasta and chicken, chop the veggies, and whisk the dressing. Store them in separate airtight containers in the fridge for up to 2 days. Combine and dress just before you plan to serve for the freshest taste and texture.
- Storage: Store any leftover pasta salad in an airtight container in the refrigerator for up to 3 days. Be aware that the pasta will continue to absorb the dressing, and the cucumber may lose some of its crispness, but it will still be delicious!
Delicious Variations to Try
One of the best things about this recipe is how easily you can adapt it. Here are a few of our favourite variations to inspire you:
- Spicy Version: Add a generous pinch of crushed red chilli flakes to the dressing for a gentle, warming heat that complements the other flavours beautifully.
- Vegetarian Option: Simply leave out the chicken and add a tin of rinsed and drained chickpeas or butter beans. Grilled halloumi is another fantastic, salty, and savoury alternative that works wonderfully.
- Low-Carb: For a lighter meal, replace the pasta with cooked quinoa, or go fully low-carb by using a base of courgette noodles (zoodles) or crisp lettuce. This transforms it into a different kind of salad, much like what you’d find in our Low Carb Chicken Casserole.
What to Serve With Mediterranean Chicken Pasta Salad
While this dish is a complete meal in itself, it also plays very nicely with others. Here are a few serving suggestions:
- Warm, fluffy pitta bread or a crusty baguette for soaking up any leftover dressing.
- A side of creamy hummus or a tangy tzatziki for dipping.
- For a refreshing drink, pair it with a crisp Sauvignon Blanc, a light rosé, or a sparkling elderflower pressé.
Frequently Asked Questions
Mediterranean Chicken Pasta Salad
Ingredients
Method
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package directions until al dente (firm to the bite). Once cooked, drain the pasta and immediately rinse it under cold running water. This stops the cooking process and removes excess starch, preventing the salad from becoming clumpy. Set aside to drain completely.
- Prepare and Cook the Chicken: While the pasta is cooking, prepare the chicken. Pat the chicken breasts dry with a paper towel. In a small bowl, mix the 1 tablespoon of olive oil, 1 teaspoon of dried oregano, salt, and pepper. Rub this mixture all over the chicken breasts. Heat a griddle pan or frying pan over a medium-high heat. Cook the chicken for 6-8 minutes per side, until golden brown and cooked through. The internal temperature should reach 74°C.
- Rest and Cube the Chicken: Transfer the cooked chicken to a cutting board and let it rest for 5-7 minutes. This is a crucial step to ensure the chicken remains juicy. Once rested, slice or cube the chicken into bite-sized pieces.
- Prepare the Veggies: While the chicken is resting, prepare your salad components. Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and chop the fresh parsley. Place all these prepared veggies in a very large mixing bowl.
- Whisk the Lemon Vinaigrette: In a small bowl or a jam jar with a lid, combine all the dressing ingredients: extra virgin olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper. Whisk vigorously or shake the jar until the dressing is well combined and emulsified.
- Combine the Salad: Add the cooled pasta, cubed chicken, and pitted Kalamata olives to the large bowl with the chopped veggies.
- Dress and Toss: Pour about three-quarters of the prepared dressing over the salad. Gently toss everything together until all the ingredients are lightly coated. You want to mix, not mash!
- Add the Feta and Serve: Gently fold in the crumbled feta cheese and the chopped fresh parsley. Have a taste and add more dressing, salt, or pepper if needed. For the best flavour, we recommend letting the Mediterranean Chicken Pasta Salad sit in the fridge for at least 30 minutes before serving to allow the flavours to meld together. Serve chilled or at room temperature.
Notes
There you have it – a simple, stunning, and incredibly flavourful Mediterranean Chicken Pasta Salad that is sure to brighten up any meal. It’s a testament to how fresh, simple ingredients can come together to create something truly special. We hope you love the bright, sunny flavours as much as we do. Give it a try for your next lunch or dinner, and don’t forget to leave a comment below to let us know how it turned out!
