Mediterranean Chicken Pasta Salad
Elevate your lunch or dinner game with this vibrant Mediterranean Chicken Pasta Salad – a wholesome, flavor-packed dish that's perfect for any occasion. Tender grilled chicken breast pairs beautifully with al dente pasta, crisp cucumber, juicy cherry tomatoes, Kalamata olives, and a fresh mix of baby spinach or arugula. The salad is crowned with crumbled feta cheese and tossed in a zesty homemade dressing made from extra virgin olive oil, fresh lemon juice, red wine vinegar, garlic, and aromatic herbs like oregano and basil. Ready in just 40 minutes, this Mediterranean-inspired pasta salad is a delightful blend of textures and bold flavors, ideal for meal prep, picnics, or quick weeknight dinners. Enjoy it chilled or at room temperature for a refreshing taste of the Mediterranean!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 12 ounces dry penne or rotini pasta
- 1.5 cups cherry tomatoes, halved
- 1 medium cucumber, diced
- 0.5 medium red onion, thinly sliced
- 0.75 cup pitted Kalamata olives, halved
- 0.75 cup crumbled feta cheese
- 2 cups baby spinach or arugula
- 0.25 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar
- 2 pieces garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.75 teaspoon salt
- 0.5 teaspoon ground black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, rinse under cold water, and set aside to cool completely.
While the pasta cooks, prepare the chicken. Season both sides of the chicken breasts with salt, pepper, and a sprinkle of oregano and basil.
Heat a grill pan or skillet over medium-high heat. Cook the chicken for 6-7 minutes per side or until fully cooked and the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing into thin strips.
Prepare the dressing by whisking together the olive oil, lemon juice, red wine vinegar, minced garlic, oregano, basil, salt, and black pepper in a small bowl. Taste and adjust seasoning if needed.
In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, Kalamata olives, and baby spinach or arugula.
Add the sliced chicken and drizzle the dressing over the salad. Toss gently to coat all the ingredients evenly.
Sprinkle the crumbled feta cheese on top and give the salad one final toss.
Serve immediately, or refrigerate for up to 2 days to let the flavors meld. Enjoy chilled or at room temperature.
Nutrition Facts
Calories |
486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 785 mg | 34% | |
| Total Carbohydrate | 51.0 g | 19% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 4.8 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 566 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
