Mediterranean Chicken Pasta Salad is a bright and tasty dish that combines juicy grilled chicken, tender pasta, and fresh veggies like juicy cherry tomatoes, crisp cucumbers, and briny olives. It’s all tossed together with a zesty lemon-oregano dressing that brings a nice punch of flavor and just the right amount of tang.
I always love making this salad for quick lunches or casual weeknight dinners because it’s so easy to throw together ahead of time and keeps well in the fridge. The mix of flavors and textures makes every bite interesting—there’s a little crunch from the veggies, a satisfying chew from the pasta, and the chicken adds a nice, hearty touch. Plus, I like to sprinkle some feta cheese on top for that creamy, salty kick that really ties everything together.
One of my favorite things about this salad is how colorful it looks on the plate. It’s a great crowd-pleaser at picnics or potlucks, and I find that people keep coming back for seconds. If you want to switch things up, you can add some fresh herbs like parsley or mint to give it a little extra zing. Either way, it’s a simple dish that feels special without any fuss.
Key Ingredients & Substitutions
Rotini Pasta: Rotini’s spiral shape holds the dressing and veggies well, but penne or farfalle work fine too. For a gluten-free option, try chickpea or lentil pasta.
Chicken Breasts: I prefer boneless, skinless chicken breasts for lean protein. You can swap for grilled chicken thighs for juicier meat or use cooked rotisserie chicken to save time.
Feta Cheese: Feta adds a creamy, tangy note that’s classic in Mediterranean dishes. Use goat cheese if you want a softer texture, or skip entirely for a dairy-free salad.
Kalamata Olives: These olives bring a rich, salty flavor. If you don’t have them, black olives are a gentler alternative. For a milder taste, try green olives.
Dressing Ingredients: Extra virgin olive oil and red wine vinegar are key for that bright, zesty Mediterranean flavor. Lemon juice can replace vinegar for a fresher taste, and fresh oregano is great if you have it instead of dried.
How Do I Grill Chicken So It Stays Juicy and Flavorful?
Cooking chicken without drying it out can be tricky. Here’s my approach to juicy grilled chicken:
- Start by patting chicken dry and seasoning it well with salt, pepper, and oregano for flavor.
- Preheat your skillet or grill to medium-high to get a nice sear that locks in juices.
- Cook chicken for about 5-7 minutes per side without moving too much to develop a golden crust.
- Use a meat thermometer if you have one—165°F (74°C) means it’s cooked but still juicy.
- Once done, let the chicken rest for 5 minutes. This step helps the juices redistribute, so your pieces aren’t dry when cut.
With these steps, your chicken will be tender and full of flavor, perfect for this salad or any other dish!
Equipment You’ll Need
- Large pot – for boiling the pasta until al dente; I use a big one so the pasta doesn’t stick together.
- Skillet or grill pan – to cook the chicken breasts evenly and get a nice sear.
- Strainer – to drain the pasta after cooking and rinse with cold water.
- Mixing bowls – large one for tossing everything together and a smaller one for whisking the dressing.
- Whisk – for blending the dressing ingredients smoothly.
- Chef’s knife and cutting board – for chopping veggies, chicken, and herbs.
- Meat thermometer (optional) – to check that chicken is cooked through but juicy.
Flavor Variations & Add-Ins
- Swap chicken for grilled shrimp or turkey slices for a different protein twist.
- Add chopped bell peppers or artichoke hearts for extra crunch and flavor.
- Use crumbled goat cheese or shredded mozzarella instead of feta for a milder cheese option.
- Mix in fresh herbs like mint or basil for a fresh, aromatic touch.
Mediterranean Chicken Pasta Salad
Ingredients You’ll Need:
For the Salad:
- 2 cups rotini pasta
- 2 chicken breasts, boneless and skinless
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup Kalamata olives, pitted
- ½ cup red onion, thinly sliced
- ½ cup feta cheese, crumbled
- ¼ cup fresh parsley, chopped
- 2 tablespoons olive oil (for cooking chicken)
For the Dressing:
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and cook the chicken and pasta, plus around 30 minutes of chilling time to let the flavors blend well. Overall, you’ll spend about 45 minutes from start to finish.
Step-by-Step Instructions:
1. Cook the Pasta:
Boil the rotini pasta according to the package directions until it’s al dente. Drain the pasta and rinse under cold water to cool it down quickly. Set it aside.
2. Prepare the Chicken:
Season the chicken breasts with salt, pepper, and a bit of dried oregano. In a skillet over medium-high heat, heat 2 tablespoons olive oil. Cook the chicken for 5-7 minutes on each side until it’s golden brown and cooked through. Let the chicken rest for 5 minutes, then cut into bite-sized pieces.
3. Toss the Salad:
In a large bowl, combine the cooled pasta, cherry tomatoes, diced cucumber, Kalamata olives, sliced red onion, crumbled feta cheese, and chopped parsley.
4. Make the Dressing and Mix:
Whisk together olive oil, red wine vinegar, minced garlic, Dijon mustard, dried oregano, salt, and pepper in a small bowl. Pour the dressing over the salad and toss gently to combine all ingredients well. Add the cooked chicken pieces and toss again.
5. Chill and Serve:
Cover the salad and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled or at room temperature, perfect for a light lunch or dinner. Enjoy it by itself or with some warm pita bread!
Can I Use Rotisserie Chicken Instead of Cooking My Own?
Yes! Using rotisserie chicken is a great time-saver. Just shred or cube the cooked chicken and add it directly to the salad after making the dressing.
How Long Can I Store Leftovers?
Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to prevent the pasta from becoming soggy.
Can I Prepare This Salad Ahead of Time?
Absolutely! Make the salad a few hours ahead and refrigerate it to allow the flavors to develop. Just add the chicken right before serving if you prefer it warm or freshly cooked.
What Are Some Good Substitutions for Feta?
If you’re not a fan of feta, goat cheese or shredded mozzarella are tasty alternatives. For dairy-free options, simply omit the cheese or use a plant-based cheese substitute.