Mediterranean Chicken Pasta Salad is a colorful and fresh meal that brings together juicy grilled chicken, tender pasta, crisp veggies, and salty olives, all tossed in a tangy lemon-herb dressing. It’s the perfect mix of textures and flavors—light but filling, with a little bit of everything you love from the Mediterranean.
I really like making this salad when I want something quick but still feels special. The dressing is easy to whip up and gives the whole salad a bright and zesty kick. I often add extra feta cheese because I’m a sucker for that creamy, tangy bite it adds. Plus, it’s one of those dishes that actually tastes better the next day, which means leftovers are just as good!
My favorite way to enjoy Mediterranean Chicken Pasta Salad is on a warm afternoon, maybe paired with some crusty bread or alongside a crisp glass of iced tea. It’s great for picnics, potlucks, or even a simple weekday lunch. Whenever I make it, people always ask for the recipe because it’s so refreshing and easy to love.
Key Ingredients & Substitutions
Penne Pasta: Penne holds onto the dressing well thanks to its tube shape. If you want, try rotini or farfalle for a fun twist. Whole wheat pasta works too for a heartier option.
Chicken Breasts: Grilled chicken adds great flavor and protein. You can swap for rotisserie chicken or even cooked shrimp for variety.
Kalamata Olives: These give the salad a salty, briny punch. If you don’t have Kalamata, black olives or green olives can work, but the flavor will be milder.
Feta Cheese: Feta adds creaminess and tang. If dairy-free, try a vegan cheese alternative or omit it and add some toasted nuts for crunch.
Greek Yogurt: It keeps the dressing light and creamy. Mayonnaise can be used if you want a richer taste, or use a dairy-free yogurt for a vegan option.
How Can I Make the Chicken Juicy and Flavorful Every Time?
Cooking chicken for a salad can be tricky because it might dry out and become tough. Here are my tips for juicy chicken:
- Pat the chicken dry and season it well with salt and pepper for better flavor.
- Preheat your pan before adding oil so the chicken sears nicely and locks in moisture.
- Cook on medium heat to avoid burning outside while staying raw inside—5 to 7 minutes per side usually works well.
- Let the chicken rest for a few minutes before cutting it. This lets juices redistribute and keeps it moist.
- Slice into even bite-sized pieces for easy mixing and eating.
Equipment You’ll Need
- Large pot – I use this to cook the pasta quickly and easily.
- Skillet – perfect for grilling or cooking the chicken to get a nice char and flavor.
- Mixing bowls – handy for tossing the salad and whisking the dressing.
- Whisk – helps you blend the dressing smoothly and evenly.
- Measuring cups and spoons – to keep the ingredients just right.
- Knife and cutting board – essential for chopping veggies, chicken, and herbs.
Flavor Variations & Add-Ins
- Swap chicken for grilled shrimp or falafel for a different protein option, adding variety.
- Use crumbled goat cheese or mozzarella instead of feta for a different tangy or milky flavor.
- Mix in roasted red peppers or artichoke hearts for extra Mediterranean flair and texture.
- Sprinkle with fresh oregano or basil instead of parsley for a different herbal note.
How to Make Mediterranean Chicken Pasta Salad
Ingredients You’ll Need:
For the Salad:
- 12 oz penne pasta
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil (for cooking chicken)
- Salt and pepper, to taste
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup Kalamata olives, pitted and sliced
- ¼ cup red onion, finely chopped (optional)
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
For the Dressing:
- ⅓ cup Greek yogurt (or mayonnaise for creamier)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper, to taste
How Much Time Will You Need?
This Mediterranean Chicken Pasta Salad takes about 25 minutes in total. Around 10-15 minutes to cook the pasta and chicken, 5 minutes to prepare the veggies and dressing, plus at least 30 minutes chilling time for the flavors to mingle.
Step-by-Step Instructions:
1. Cook the Pasta:
Start by boiling a large pot of salted water. Add the penne pasta and cook according to the package directions until al dente (usually about 9-11 minutes). Drain the pasta and rinse under cold water to cool it down quickly. Set it aside to drain well.
2. Cook the Chicken:
While the pasta cooks, season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat. Add the chicken and cook for 5-7 minutes on each side until fully cooked and no longer pink inside. Remove from heat and let it rest for a few minutes. Then cut the chicken into bite-sized pieces.
3. Prepare the Salad Ingredients:
In a large bowl, combine cooked pasta, chicken pieces, halved cherry tomatoes, diced cucumber, sliced Kalamata olives, chopped red onion (if using), crumbled feta, and fresh parsley. Give the ingredients a gentle toss to mix.
4. Make the Dressing:
In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and pepper until it’s smooth and creamy.
5. Toss the Salad:
Pour the dressing over the salad ingredients. Toss gently but thoroughly until everything is coated well with the creamy, tangy dressing. Taste and add extra salt, pepper, or lemon juice if you want more zing.
6. Chill and Serve:
Cover the salad and chill in the fridge for at least 30 minutes. This helps the flavors blend nicely. Serve the salad cold or at room temperature, and if you like, sprinkle a little extra parsley or feta on top before serving.
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just be sure to fully thaw the chicken in the fridge overnight before cooking. Pat it dry to avoid excess moisture and follow the cooking instructions as usual.
Can I Make This Salad Ahead of Time?
Absolutely! Prepare the whole salad and store it in an airtight container in the fridge. It actually tastes better after a few hours as the flavors meld. Just toss gently before serving.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. Stir before serving and enjoy cold or at room temperature.
What Can I Substitute for Greek Yogurt in the Dressing?
You can use mayonnaise for a richer dressing or a dairy-free yogurt alternative if you want to keep it creamy but dairy-free. Just adjust the amount to your taste preference.
