Light Mediterranean Chicken Pasta Salad for Lunch
Mediterranean Chicken Pasta Salad combines tender chicken, pasta, crisp vegetables, olives, feta, and a bright lemon herb dressing for a fresh and satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
Ingredients
12 ounces rotini or penne pasta
2 boneless skinless chicken breasts
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cherry tomatoes, halved
1 cup diced cucumber
1/4 cup thinly sliced red onion
1/3 cup Kalamata olives, sliced
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
For the Dressing:
1/3 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon dried oregano
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. Cook pasta in salted water until al dente. Drain and cool.
2. Season chicken with olive oil, garlic, oregano, salt, and pepper. Cook until internal temperature reaches 165°F. Rest and slice.
3. Whisk dressing ingredients together.
4. Combine pasta, chicken, vegetables, olives, and feta in a large bowl.
5. Pour dressing over salad and toss gently.
6. Refrigerate at least 30 minutes before serving.
7. Garnish with fresh parsley and serve.
Notes
Reserve extra dressing to refresh salad before serving. Store in the refrigerator up to four days.