Name: Mediterranean Chicken Pasta Salad Delight
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 cups cooked rotini or penne (rinsed + cooled); 2 grilled chicken breasts, sliced or shredded; 1 cup cherry tomatoes, halved; ½ cup cucumber, sliced; ¼ red onion, thinly sliced (soaked in ice water); ½ cup chopped bell peppers; ¼ cup sliced kalamata olives (optional); ½ cup crumbled feta; 2 cups baby spinach or arugula; 2 tbsp fresh parsley or basil, chopped; ¼ cup extra virgin olive oil; 2 tbsp red wine vinegar (or lemon juice); 1 tsp Dijon mustard; 1 garlic clove, microplaned; 1 tsp dried oregano; Salt & pepper, to taste

Description

Craving something fresh, colorful, and soul-hugging? This bright Mediterranean chicken pasta salad is like a warm breeze on your plate—crunchy veggies, juicy grilled chicken, al dente pasta, and a tangy herb dressing all dancing in perfect harmony. Inspired by a sunny Greek taverna and seasoned with a touch of kitchen whimsy, it’s your go-to for potlucks, picnics, or a “look what I made!” moment.

Ingredients

Scale

Salad Base:

2 cups cooked rotini or penne (rinsed + cooled)
2 grilled chicken breasts, sliced or shredded
1 cup cherry tomatoes, halved
½ cup cucumber, sliced
¼ red onion, thinly sliced (soaked in ice water)
½ cup chopped bell peppers
¼ cup sliced kalamata olives (optional)
½ cup crumbled feta
2 cups baby spinach or arugula
2 tbsp fresh parsley or basil, chopped

Zesty Dressing:

¼ cup extra virgin olive oil
2 tbsp red wine vinegar (or lemon juice)
1 tsp Dijon mustard
1 garlic clove, microplaned
1 tsp dried oregano
Salt & pepper, to taste

Instructions

Cook & Cool Pasta: Boil pasta in salted water until al dente. Rinse under cold water and toss with 1 tsp olive oil. Set aside.
Grill Chicken: Season with salt, pepper, and oregano. Cook for 6–7 mins per side. Let rest, then slice or cube.
Prep Veggies: Slice and dice everything into uniform sizes for balanced bites. Soak red onion in ice water for 10 minutes to reduce sharpness.
Whisk Dressing: Combine all dressing ingredients in a jar. Shake well. Taste and adjust as needed.
Assemble: In a large bowl, toss pasta, chicken, tomatoes, cucumber, onion, bell pepper, olives, and herbs. Add ¾ of dressing and mix gently.
Finish: Add spinach and feta last. Toss lightly. Drizzle with remaining dressing just before serving.

Notes

Make Ahead: Prep up to 24 hrs in advance (leave out spinach/feta until serving).
Dry Pasta Salad? Add a splash of olive oil + lemon juice before serving.
Want it Vegan? Use chickpeas, skip chicken/feta, add artichokes.
Greek Goddess Style: Add fresh dill, za’atar, and pepperoncini for zing.

Prep Time: 20 mins
Cook Time: 15 mins

Nutrition

Calories: 430 kcal per serving
Fat: 22g
Carbohydrates: 28g
Fiber: 4g
Protein: 32g