Go Back
Creating the perfect Mediterranean chicken pasta salad requires a thoughtful approach to combining ingredients. The goal is to achieve a harmonious balance of flavors and textures that elevate the dish. Start by ensuring that each ingredient complements the others. For instance, the tender chicken provides a satisfying protein base, while the al dente pasta adds a hearty element.

Light Greek Chicken Pasta Salad

Discover the vibrant flavors of Mediterranean cuisine with this Light Greek Chicken Pasta Salad. Packed with whole wheat penne, lean chicken, fresh vegetables, and tangy feta, this dish is a delicious and healthy option for any meal. Perfect for lunch, picnics, or family gatherings, it combines rich tastes with nutritional benefits. Embrace the art of Mediterranean cooking and create a satisfying salad that delights your taste buds and nourishes your body.
Print Recipe Pin Recipe

Ingredients
  

2 cups whole wheat penne pasta

1 lb boneless, skinless chicken breasts

1 teaspoon olive oil

1 teaspoon dried oregano

Salt and pepper, to taste

1 cup cherry tomatoes, halved

1 cucumber, diced

1/2 red onion, finely chopped

1/2 cup Kalamata olives, pitted and sliced

1/2 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

Zest and juice of 1 lemon

2 tablespoons red wine vinegar

2 tablespoons extra virgin olive oil

Instructions
 

Cook the Pasta: In a large pot of boiling salted water, cook the whole wheat penne pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

    Prepare the Chicken: While the pasta is cooking, season chicken breasts with olive oil, dried oregano, salt, and pepper. Heat a skillet over medium heat and cook chicken breasts for about 6-7 minutes on each side or until fully cooked (internal temperature should reach 165°F). Remove from heat and let cool before slicing into bite-sized pieces.

      Combine Ingredients: In a large bowl, combine the cooked pasta, sliced chicken, cherry tomatoes, diced cucumber, red onion, Kalamata olives, feta cheese, and fresh parsley.

        Make the Dressing: In a small bowl, whisk together the lemon zest, lemon juice, red wine vinegar, and extra virgin olive oil. Season with salt and pepper to taste.

          Toss Salad: Pour the dressing over the pasta salad and gently toss to combine all ingredients well. Adjust seasoning if needed.

            Chill & Serve: Refrigerate the salad for at least 30 minutes to let flavors meld. Serve chilled or at room temperature, garnished with additional parsley if desired.

              Prep Time, Total Time, Servings: 20 minutes | 1 hour | 4 servings