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Mediterranean cuisine is celebrated not only for its vibrant flavors and diverse ingredients but also for its numerous health benefits. Originating from countries bordering the Mediterranean Sea, this culinary tradition embraces fresh produce, whole grains, lean proteins, and healthy fats, making it a staple for those seeking a balanced and nutritious diet. Among the plethora of Mediterranean dishes, the Mediterranean Chicken Pasta Salad stands out as a refreshing, wholesome option that is perfect for a variety of occasions—whether it’s a light lunch, a picnic at the park, or a delightful side dish for your next barbecue.

Mediterranean Chicken Pasta Salad

Elevate your meal prep with this vibrant Mediterranean Chicken Pasta Salad! Packed with rotini or penne pasta, juicy chicken, and a colorful mix of fresh veggies, this dish is bursting with flavors. Tossed with a zesty dressing made from olive oil, red wine vinegar, and Dijon mustard, it’s a perfect option for a light lunch or dinner. Serve chilled for a refreshing dish that everyone will love. Easy to make and sure to impress—try it today!
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Ingredients
  

2 cups rotini or penne pasta

1 pound boneless, skinless chicken breasts

1 teaspoon olive oil

1 teaspoon dried oregano

Salt and pepper to taste

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1/2 cup red onion, thinly sliced

1/2 cup Kalamata olives, pitted and sliced

1/2 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

1/4 cup olive oil (for dressing)

2 tablespoons red wine vinegar

1 teaspoon Dijon mustard

1 clove garlic, minced

1/2 teaspoon dried basil

Salt and pepper to taste

Instructions
 

Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.

    While the pasta is cooking, heat the olive oil in a skillet over medium heat. Season the chicken breasts with dried oregano, salt, and pepper.

      Add the chicken to the skillet and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from heat and let it rest before slicing into bite-sized pieces.

        In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, olives, feta cheese, and parsley.

          In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried basil, salt, and pepper to create the dressing.

            Pour the dressing over the pasta salad and toss well to combine. Adjust seasoning if necessary.

              Finally, add the sliced chicken on top and gently mix it in without breaking the chicken pieces.

                Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Enjoy!

                  Prep Time: 15 minutes | Total Time: 60 minutes | Servings: 6