Mediterranean Chicken Pasta Salad is everything you want in a single bowl: juicy seasoned chicken, al dente pasta, crisp vegetables, salty pops of feta and olives, and a bright lemon-herb dressing that ties it all together. It’s colorful, fresh, and satisfying without feeling heavy—perfect for warm days, meal prep lunches, potlucks, or an easy weeknight dinner.
This salad has that classic Mediterranean flavor combo: garlic, lemon, olive oil, herbs, and just enough tang from red onion and feta. The grilled (or pan-seared) chicken adds protein, while the pasta makes it hearty enough to stand alone as a full meal. Serve it slightly warm, at room temperature, or chilled—this recipe is incredibly flexible and forgiving.
Core Ingredients for Making the Recipe
For the Chicken
- 1 lb (450 g) boneless, skinless chicken breasts (2–3 medium)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil or Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1/2 lemon
For the Pasta Salad
- 10–12 oz (280–340 g) short pasta (fusilli, rotini, penne, or farfalle)
- 1 cup cherry or grape tomatoes, halved
- 1 small red onion, thinly sliced
- 1 small cucumber, diced (English or Persian works best)
- 1 yellow or orange bell pepper, diced
- 1/2 cup pitted Kalamata olives, halved
- 1 cup fresh baby spinach or arugula
- 1/2 cup crumbled feta cheese
- A handful of fresh basil or parsley leaves, roughly chopped
For the Lemon-Herb Dressing
- 1/3 cup extra-virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon red wine vinegar
- 1–2 teaspoons Dijon mustard
- 1 clove garlic, finely minced or grated
- 1 teaspoon dried oregano (or 2 teaspoons fresh, finely chopped)
- 1/2 teaspoon dried thyme or basil
- 1/2 teaspoon honey or sugar (optional, to balance acidity)
- Salt and black pepper, to taste
Step-by-Step
1. Marinate the Chicken
In a small bowl, whisk together olive oil, minced garlic, oregano, basil, paprika, salt, black pepper, and lemon juice.
Place the chicken breasts in a shallow dish or zip-top bag.
Pour the marinade over the chicken, making sure each piece is well coated. Let it marinate for at least 20–30 minutes at room temperature, or up to 4 hours in the refrigerator for deeper flavor.
2. Cook the Pasta
Bring a large pot of salted water to a boil.
Add the pasta and cook according to the package directions until just al dente—tender but still slightly firm to the bite.
Drain the pasta and rinse briefly under cool water to stop the cooking and remove excess starch.
Let it drain well, then toss with a drizzle of olive oil so the pieces don’t stick together while you prepare the rest of the salad.
3. Cook the Chicken
You can grill, pan-sear, or bake the chicken depending on what’s easiest.
To grill:
Preheat a grill or grill pan over medium-high heat.
Cook the marinated chicken breasts for about 5–6 minutes per side, or until the internal temperature reaches 165°F (74°C) and the outside has nice grill marks.
To pan-sear:
Heat a tablespoon of olive oil in a large skillet over medium-high heat.
Add the chicken breasts and cook 5–7 minutes per side until golden brown and cooked through.
Transfer the cooked chicken to a plate and let it rest for 5–10 minutes.
Then slice it into thick strips or bite-sized chunks so it’s easy to eat in the salad.
4. Prepare the Vegetables and Mix-Ins
While the chicken is cooking or resting, prep the vegetables.
- Halve the cherry tomatoes.
- Thinly slice the red onion (you can soak the slices in cold water for 5–10 minutes to soften their sharpness, then drain).
- Dice the cucumber and bell pepper.
- Halve the olives.
- Roughly chop the fresh basil or parsley.
Place all the vegetables and olives in a large salad bowl.
5. Make the Lemon-Herb Dressing
In a jar or small bowl, combine olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, oregano, thyme or basil, honey (if using), salt, and black pepper.
Whisk or shake until the dressing is emulsified and slightly thickened.
Taste and adjust the seasoning—add more lemon for brightness, honey for sweetness, or salt and pepper as needed.
6. Assemble the Pasta Salad
To the large bowl with the vegetables, add the cooked and cooled pasta.
Pour about two-thirds of the dressing over the pasta and veggies, then toss well to coat everything.
Add the sliced chicken, fresh spinach or arugula, and crumbled feta cheese.
Gently toss again, being careful not to crush the feta too much.
If the salad seems a bit dry, add more dressing until it’s lightly glossy and everything is well coated.
Sprinkle the chopped fresh basil or parsley over the top.
Let the salad sit for about 10–15 minutes before serving if you can—this allows the flavors to meld beautifully.
Flavor Variations and Creative Twists
One of the joys of Mediterranean Chicken Pasta Salad is how easy it is to customize. Here are some ideas to make the recipe your own:
1. Add Extra Veggies
Boost the color and nutrition by adding:
- Roasted red peppers, sliced
- Artichoke hearts (marinated or canned, drained)
- Sun-dried tomatoes
- Steamed or grilled zucchini
- Roasted eggplant cubes
2. Change the Cheese
Feta is classic, but you can swap it for:
- Fresh mozzarella pearls for a milder, creamier salad
- Shavings of Parmesan or Pecorino
- Crumbled goat cheese for a tangy twist
3. Make It Creamier
If you like a creamier pasta salad, whisk 1–2 tablespoons of Greek yogurt or mayonnaise into the dressing.
This keeps the lemon-herb flavor but adds a silky texture.
4. Turn It into a No-Chicken Version
For a vegetarian version, simply skip the chicken and add:
- A can of chickpeas, rinsed and drained
- Extra feta or grilled halloumi
- More veggies to keep it hearty and satisfying
5. Play with the Herbs
Mediterranean flavors love fresh herbs. Try adding:
- Fresh dill for a bright, herby note
- Mint for a cooling summer twist
- A mix of basil, parsley, and oregano for maximum fragrance
How to Serve Mediterranean Chicken Pasta Salad
This salad is incredibly versatile and fits almost any occasion.
- Main Dish: Serve generous bowls on their own for a complete meal full of protein, carbs, and vegetables.
- Side Dish: Pair with grilled meats, seafood, or kebabs at a BBQ or picnic. It’s sturdy and travels well.
- Lunch Prep: Divide into individual containers for grab-and-go lunches. It tastes great cold or at room temperature.
- Potlucks and Parties: The bright colors and fresh flavors make this salad a star on any buffet table. It holds up better than creamy mayo-based salads in warm weather.
For an extra finishing touch, drizzle a little more dressing, sprinkle extra feta, and add a few fresh basil leaves right before serving.
Tips for the Best Mediterranean Chicken Pasta Salad
- Salt the pasta water well. This is your first chance to season the pasta itself, and it makes a big difference in overall flavor.
- Don’t overcook the pasta. Al dente pasta holds its shape and texture better, especially if you’re making the salad ahead.
- Let the chicken rest. Resting keeps it juicy when you slice it, instead of letting all the juices run out onto the cutting board.
- Dress while slightly warm. Tossing the pasta with dressing while it’s just a bit warm helps it absorb more flavor.
- Taste and adjust. Before serving, taste the salad and tweak with a little extra lemon, salt, pepper, or olive oil if needed. Mediterranean recipes are all about balance and brightness.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes. This recipe is great for making ahead. Assemble the salad and store it in the refrigerator for up to 3 days. For the best texture, you can reserve a little dressing and some fresh herbs to add right before serving.
Can I use leftover chicken?
Absolutely. Grilled, roasted, or even rotisserie chicken works well here. Just chop it into bite-sized pieces and toss it in. You can skip the marinade step if your chicken is already seasoned.
What type of pasta works best?
Short, sturdy shapes like fusilli, rotini, penne, or farfalle grip the dressing and mix-ins nicely. Whole-wheat or chickpea pasta also works if you want extra fiber or protein—just cook according to package directions and don’t overcook.
Can I make the salad dairy-free?
Yes. Simply omit the feta or swap it for a dairy-free cheese alternative. Make sure your dressing doesn’t contain any dairy (the basic version here is naturally dairy-free).
How do I store leftovers?
Keep the salad in an airtight container in the refrigerator. It will stay fresh for about 3 days. If it seems a bit dry the next day, add a drizzle of olive oil or extra lemon juice and toss to refresh it.
Mediterranean Chicken Pasta Salad is the kind of recipe that quickly becomes a staple: it’s colorful, healthy, and deeply satisfying without a lot of effort. With juicy chicken, vibrant vegetables, and a bright lemon-herb dressing, every forkful tastes like sunshine on a plate. Whether you’re packing lunches, feeding a crowd, or just making an easy dinner, this salad delivers big flavor in the simplest, most delicious way.Réflexion en cours
