Can I make Mediterranean Chicken Pasta Salad ahead of time?

Yes, this salad is great for making ahead. You can prepare everything except the arugula and basil up to a day in advance, then add the greens right before serving so they stay fresh and vibrant.

Is Mediterranean Chicken Pasta Salad served cold or warm?

It’s meant to be served chilled or at cool room temperature. The pasta absorbs the dressing best while warm, but the salad itself is most enjoyable once it has cooled and the flavors have settled.

How do I keep the chicken from drying out?

The key is not overcooking it and letting it rest before cutting. Once the chicken is just cooked through and allowed to rest for about ten minutes, it stays juicy even after the salad is chilled.

Can I substitute feta for Parmesan cheese?

Yes, feta works well and gives the salad more of a Greek pasta flavor. Keep in mind that feta is saltier than Parmesan, so you may want to taste before adding extra salt.

Mediterranean Chicken Pasta Salad (Homestyle & Filling)

Description

A fresh and filling Mediterranean chicken pasta salad made with juicy seared chicken, tender pasta, tomatoes, olives, capers, and a bright red wine vinaigrette.

Ingredients

Scale

1 tablespoon extra virgin olive oil
1 pound boneless, skinless chicken breasts
2 teaspoons Italian seasoning
1/2 teaspoon sea salt
1/8 teaspoon black pepper
12 ounces rigatoni
Sea salt for pasta water
2 cups cherry or grape tomatoes, halved
1/2 cup sliced roasted red peppers
1/3 cup kalamata olives, pitted and halved
2 tablespoons capers, drained
1 cup arugula
1/2 cup fresh basil, chopped or torn
1/4 cup grated Parmesan cheese
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 garlic clove, minced
3/4 teaspoon sea salt
1/4 teaspoon black pepper

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Instructions

Heat olive oil in a skillet over medium heat and season the chicken with Italian seasoning, salt, and pepper. Cook until golden and cooked through, then let rest before dicing.
Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and transfer to a large bowl while warm.
Whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and black pepper to make the vinaigrette.
Pour the vinaigrette over the warm pasta and toss to coat evenly.
Add tomatoes, roasted red peppers, olives, capers, diced chicken, and Parmesan, then toss gently.
Add arugula and basil just before serving, or reserve if making ahead.

Notes

For best flavor, toss the pasta with the dressing while still warm.
If making ahead, add arugula and basil just before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Entree or Side Dish
Method: Stovetop
Cuisine: American/Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 443.4
Sugar: 3 g
Sodium: 1021.9 mg
Fat: 16.7 g
Saturated Fat: 3 g
Unsaturated Fat: 12.2 g
Trans Fat: 0.01 g
Carbohydrates: 46.6 g
Fiber: 3.4 g
Protein: 25.7 g
Cholesterol: 52 mg