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Mediterranean Chicken Pasta Salad

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A vibrant, make-ahead pasta salad tossed with tender chicken, fresh Mediterranean vegetables, olives, and feta, all coated in a tangy oregano vinaigrette.

Ingredients

Scale
  • 8 ounces rotini or penne pasta
  • 2 cups cooked chicken breast, diced
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/4 cup red onion, finely chopped
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions

  1. Cook pasta according to package directions until al dente. Drain and rinse under cold water.
  2. In a large bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper to make the dressing.
  3. Add pasta, chicken, cherry tomatoes, cucumber, olives, red onion, feta, and parsley.
  4. Toss gently until evenly coated with dressing.
  5. Chill for at least 30 minutes before serving.
  6. Adjust seasoning as needed and serve cold.

Notes

  • Can be made ahead and refrigerated up to 2 days.
  • Substitute grilled shrimp or tofu for chicken to vary protein.
  • Add bell peppers or artichoke hearts for extra flavor.
  • Use gluten-free pasta to make it gluten-free.

Nutrition

Keywords: Mediterranean chicken pasta salad, pasta salad, healthy salad, make-ahead, summer dish

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