Mediterranean Chicken Pasta Salad

Mediterranean Chicken Pasta Salad is a vibrant, fresh, and satisfying dish packed with bold flavors and colorful ingredients. Juicy grilled chicken, tender pasta, crisp veggies, and briny olives are tossed in a zesty olive oil dressing for a refreshing meal I can enjoy warm or cold.

Why You’ll Love This Recipe

I love how this pasta salad brings together everything I want in a single bowl: protein, vegetables, healthy fats, and satisfying carbs. It’s light but filling, perfect for meal prep, and the flavors only get better as it sits. The tangy dressing, juicy tomatoes, and salty feta make each bite bright and exciting. Whether I’m making it for lunch, dinner, or a picnic, it never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked pasta (penne, rotini, or bowties work great)

• Grilled or cooked chicken breast (sliced or chopped)

• Cherry tomatoes (halved)

• Cucumber (diced)

• Red onion (thinly sliced)

• Kalamata olives (pitted and halved)

• Crumbled feta cheese

• Fresh parsley or basil (chopped)

For the dressing:

• Olive oil

• Red wine vinegar or lemon juice

• Garlic (minced)

• Dijon mustard

• Dried oregano

• Salt and black pepper

Directions

1. I cook the pasta according to package directions, drain it, and let it cool slightly.

2. In a small bowl or jar, I whisk together olive oil, red wine vinegar or lemon juice, garlic, Dijon mustard, oregano, salt, and pepper until emulsified.

3. In a large bowl, I combine the cooked pasta, chicken, tomatoes, cucumber, red onion, olives, and feta.

4. I pour the dressing over the salad and toss gently until everything is well coated.

5. I refrigerate it for at least 30 minutes to let the flavors meld, then top with fresh herbs just before serving.

Servings and timing

This recipe makes about 6 servings. It takes 15 minutes to prep and another 10–12 minutes to cook the pasta and chicken (if not already cooked), plus 30 minutes of chill time for best flavor. I usually plan for about 30–40 minutes total.

Variations

I sometimes swap the chicken for grilled shrimp, canned tuna, or chickpeas for a vegetarian version. For extra crunch, I add bell peppers or artichoke hearts. If I want a heartier feel, I mix in cooked quinoa or couscous. A little sun-dried tomato or roasted red pepper also adds a delicious punch.

Storage/reheating

I store the salad in an airtight container in the fridge for up to 4 days. It tastes great cold, and the flavors deepen over time. I don’t reheat this dish—it’s best served chilled or at room temperature.

FAQs

Can I make this pasta salad ahead?

Yes, I often make it a day ahead. The flavors develop beautifully overnight, and it’s a great grab-and-go lunch or dinner.

What pasta works best?

Short, sturdy pasta like rotini, penne, or bowties hold the dressing well and don’t get soggy. I avoid long pasta shapes for this kind of salad.

Can I use rotisserie chicken?

Absolutely. It’s a great shortcut—I just shred or chop it and toss it in.

How do I keep the salad from drying out?

If I store it for a couple of days, I sometimes drizzle a little more olive oil or lemon juice before serving to freshen it up.

Is this salad gluten-free?

It can be. I use gluten-free pasta, and everything else in the recipe is naturally gluten-free. I always check labels to be sure.

Conclusion

Mediterranean Chicken Pasta Salad is one of my go-to recipes when I want something fresh, flavorful, and filling. It’s easy to customize, perfect for make-ahead meals, and always a hit at gatherings. Whether I serve it as a main course or a side, it brings the bold, sunny flavors of the Mediterranean to my plate every time.