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This Mediterranean chicken pasta salad brings together vibrant flavors of the Mediterranean with protein-packed chicken and pasta for a refreshing meal that works any time of year. I've been making this for years when I need something that satisfies but doesn't weigh me down.
This recipe became my summer lifesaver when I was hosting weekly backyard gatherings. Guests always ask for the recipe, especially after discovering they can prepare it ahead and enjoy more time socializing.
Ingredients
- Pasta: Fresh or dried pasta works beautifully here providing the hearty base. Choose shapes that catch the dressing like rotini, penne or bowtie for maximum flavor in every bite.
- Cooked chicken: Using rotisserie chicken saves tremendous time, but grilled chicken adds a wonderful smoky element if you have a few extra minutes.
- Cherry tomatoes: These burst with sweet juicy flavor and hold their shape well. Look for deeply colored ones with tight skin for the best taste.
- Cucumber: Adds refreshing crunch and coolness. English or Persian varieties have fewer seeds and more flavor.
- Kalamata olives: Briny and meaty, these provide the characteristic Mediterranean punch. Always buy them with pits for better flavor and remove before adding.
- Feta cheese: Creamy, tangy goodness that brings everything together. Greek feta made from sheep's milk offers the most authentic flavor.
- Red onion: Provides sharp contrast to the other ingredients. Soak briefly in cold water to tame the bite if desired.
- Fresh herbs: The bright finishing touch that elevates the entire dish. Parsley works well, but basil adds a summery sweetness.
- Olive oil: The foundation of the dressing should be high quality. Look for cold pressed extra virgin for the best flavor profile.
- Lemon juice: Fresh is absolutely essential here for vibrant acidity. Bottled juice simply won't provide the same brightness.
- Dijon mustard: Acts as an emulsifier for the dressing while adding subtle depth. Whole grain works too for added texture.
- Oregano: The quintessential Mediterranean herb that makes this dish sing. Crushing dried oregano between your fingers releases more flavor.
Step-by-Step Instructions
- Cook the Pasta:
- Bring a large pot of heavily salted water to a rolling boil. Add pasta and cook until just al dente, usually 1 minute less than package directions suggest. Drain immediately and rinse under cold running water, tossing constantly until pasta is completely cool. This stops the cooking process and prevents sticking. Shake off excess water thoroughly.
- Make the Dressing:
- Combine olive oil, freshly squeezed lemon juice, Dijon mustard, dried oregano, and minced garlic in a bowl. Whisk vigorously until the mixture becomes slightly thickened and emulsified. Season generously with salt and freshly ground black pepper, tasting as you go until the flavors are bright and balanced. The dressing should have a pronounced lemony punch.
- Assemble the Salad:
- In your largest mixing bowl, gently combine the cooled pasta, diced chicken, halved cherry tomatoes, diced cucumber, sliced olives, and thinly sliced red onion. Pour three quarters of the dressing over the ingredients and fold everything together with a rubber spatula, being careful not to break the pasta or crush the tomatoes. Add chopped fresh herbs and continue folding until evenly distributed.
- Chill and Serve:
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, allowing flavors to meld and develop. Just before serving, add the crumbled feta cheese and remaining dressing, then gently toss once more. Taste and adjust seasonings if needed. The pasta will have absorbed some of the dressing during chilling, so this final addition ensures perfect moisture and flavor.
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This salad reminds me of summers spent in Greece, where simple, fresh ingredients create the most memorable meals. The combination of briny olives and feta alongside the bright lemon dressing transforms ordinary chicken and pasta into something truly special. My daughter who typically avoids vegetables will happily devour this entire dish.
Make It Your Own
This pasta salad welcomes personalization based on what you have available. Chickpeas work wonderfully in place of chicken for a vegetarian version, providing similar protein content with a different texture. Roasted red peppers add sweet smokiness, while artichoke hearts contribute earthy complexity. Even the pasta can be swapped for gluten free varieties or whole grain options for additional fiber.
Storage Success
For maximum freshness, store this pasta salad in an airtight container in the refrigerator for up to three days. The flavors actually improve after the first day as everything marries together. If making further ahead, consider reserving half the dressing and the feta cheese to add just before serving. This prevents the pasta from absorbing all the dressing and keeps the cheese from breaking down.
Serving Suggestions
This versatile dish shines in multiple settings. Serve it alongside grilled fish for a complete Mediterranean feast, or pack it in mason jars for a grab and go lunch option. For entertaining, present it on a large platter garnished with additional fresh herbs and lemon wedges. During cooler months, try serving it slightly warmed with an extra drizzle of high quality olive oil.
Frequently Asked Questions
- → Can I make this salad vegetarian?
Yes, you can substitute chicken with chickpeas, grilled tofu, or another protein of your choice.
- → What pasta works best for this dish?
Penne, rotini, or bowtie pasta are great options due to their texture and ability to hold dressing.
- → How long can it be stored?
This salad stays fresh for up to 3 days when stored in an airtight container in the refrigerator.
- → Can I add extra vegetables?
Absolutely! Bell peppers, artichoke hearts, or toasted pine nuts make great additions.
- → Should I serve this cold or warm?
For the best flavor, serve this salad chilled or at room temperature.