Description
A refreshing and satisfying Mediterranean Chicken Pasta Salad that combines tender pasta with juicy chicken, fresh vegetables, tangy olives, and creamy feta cheese, all tossed in a zesty homemade dressing. Perfect for a light meal or a side dish.
Ingredients
Scale
Main Salad:
- 12 oz rotini or penne pasta
- 2 cups cooked chicken breast, diced or shredded
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup roasted red peppers, sliced
- 1/4 cup red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
Dressing:
- 1/3 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1 garlic clove, minced
- Salt and black pepper to taste
Instructions
- Cook the Pasta: Boil pasta in salted water until al dente. Drain, rinse under cold water, and set aside.
- Prepare Salad: In a large bowl, combine pasta, chicken, tomatoes, cucumber, olives, red peppers, red onion, feta, and parsley.
- Make Dressing: In a small bowl, whisk together olive oil, vinegar, lemon juice, mustard, oregano, garlic, salt, and pepper.
- Toss and Chill: Pour dressing over salad, toss to coat, and refrigerate for at least 30 minutes before serving.
Notes
- For extra protein, consider adding chickpeas.
- Feel free to substitute feta with mozzarella or goat cheese.
- This salad is great for meal prep, picnics, or potlucks.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course, Salad
- Method: Boiling, assembly
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 55 mg
