Mediterranean Chicken Pasta Salad

Elevate your lunch or dinner game with this vibrant Mediterranean Chicken Pasta Salad – a wholesome, flavor-packed dish that's perfect for any occasion. Tender grilled chicken breast pairs beautifully with al dente pasta, crisp cucumber, juicy cherry tomatoes, Kalamata olives, and a fresh mix of baby spinach or arugula. The salad is crowned with crumbled feta cheese and tossed in a zesty homemade dressing made from extra virgin olive oil, fresh lemon juice, red wine vinegar, garlic, and aromatic herbs like oregano and basil. Ready in just 40 minutes, this Mediterranean-inspired pasta salad is a delightful blend of textures and bold flavors, ideal for meal prep, picnics, or quick weeknight dinners. Enjoy it chilled or at room temperature for a refreshing taste of the Mediterranean!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 6

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 12 ounces dry penne or rotini pasta
• 1.5 cups cherry tomatoes, halved
• 1 medium cucumber, diced
• 0.5 medium red onion, thinly sliced
• 0.75 cup pitted Kalamata olives, halved
• 0.75 cup crumbled feta cheese
• 2 cups baby spinach or arugula
• 0.25 cup extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 2 tablespoons red wine vinegar
• 2 pieces garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.75 teaspoon salt
• 0.5 teaspoon ground black pepper

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, rinse under cold water, and set aside to cool completely.

Step 2

While the pasta cooks, prepare the chicken. Season both sides of the chicken breasts with salt, pepper, and a sprinkle of oregano and basil.

Step 3

Heat a grill pan or skillet over medium-high heat. Cook the chicken for 6-7 minutes per side or until fully cooked and the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing into thin strips.

Step 4

Prepare the dressing by whisking together the olive oil, lemon juice, red wine vinegar, minced garlic, oregano, basil, salt, and black pepper in a small bowl. Taste and adjust seasoning if needed.

Step 5

In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, Kalamata olives, and baby spinach or arugula.

Step 6

Add the sliced chicken and drizzle the dressing over the salad. Toss gently to coat all the ingredients evenly.

Step 7

Sprinkle the crumbled feta cheese on top and give the salad one final toss.

Step 8

Serve immediately, or refrigerate for up to 2 days to let the flavors meld. Enjoy chilled or at room temperature.

Nutrition Facts

Serving size	1591.6 grams (1591.6g)

Amount per serving	% Daily Value*
Calories	3011

Total Fat 129.40g	166%
Saturated Fat 29.80g	149%
Polyunsaturated Fat 0.00g
Cholesterol 376mg	125%
Sodium 6417mg	279%
Total Carbohydrate 297.10g	108%
Dietary Fiber 27.10g	97%
Total Sugars 21.20g
Protein 175.10g	350%

Vitamin D 4IU	18%
Calcium 704mg	54%
Iron 15mg	83%
Potassium 2702mg	57%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.1%

Protein: 22.9%

Carbs: 38.9%