Description
This Mediterranean Chicken Pasta Salad is a bright, protein-packed dish loaded with fresh vegetables, tangy feta, and a zesty lemon-olive oil dressing. Perfect for warm weather, it’s easy to make, endlessly customizable, and ideal for picnics, meal prep, or light dinners.
Ingredients
For the Salad:
8 oz pasta (any short shape like penne or fusilli)
2 chicken thighs (or breasts), cooked and sliced
1 cup grape tomatoes, halved
½ cup feta cheese (preferably block-style, crumbled)
Optional: olives, roasted red peppers, spinach, artichoke hearts
For the Dressing & Marinade:
¼ cup olive oil
Juice and zest of 1 lemon
1 clove garlic, minced
Salt and pepper, to taste
Instructions
Make the dressing:
Whisk olive oil, lemon juice, lemon zest, and minced garlic in a bowl. Season with salt and pepper. Divide in half.Marinate the chicken:
Pour half of the dressing over chicken and marinate for at least 30 minutes.Cook pasta and chicken:
Cook pasta al dente, then drain and rinse with cold water. Cook chicken in a hot pan for 5 minutes per side. Let rest and slice.Assemble the salad:
In a large bowl, combine cooled pasta, reserved dressing, tomatoes, feta, and cooked chicken. Gently mix to coat.Serve:
Let sit for 10–15 minutes before serving chilled or at room temperature.
Notes
Use chickpeas or tofu for a vegetarian version.
Keeps well in the fridge for up to 3 days.
Add veggies like cucumbers, bell peppers, or spinach for more crunch.
Swap lemon with red wine vinegar or feta with goat cheese for variety.
Orzo or couscous work great in place of pasta.
- Prep Time: 30 minutes (includes marination)
- Cook Time: 10 minutes
- Category: Main Dish / Salad
- Method: Boiled + Pan-Seared
- Cuisine: Mediterranean
Keywords: mediterranean pasta salad, chicken pasta salad, cold pasta salad, lemon feta salad, summer salad, meal prep pasta, easy picnic dish