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Mediterranean Chicken Pasta Salad

Mediterranean chicken pasta salad with grilled chicken, feta, olives, and crunchy cucumbers tossed in a bright lemon-herb dressing. Penne is cooked, rinsed cold for a tender bite, then chilled for 1 hour so the flavors meld for meal prep-ready protein salad.
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Prep Time 20 minutes
Cook Time 15 minutes
chilling 1 hour
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Mediterranean
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Mediterranean chicken pasta salad components
  • 1 lb penne pasta Cook until al dente; rinse cold to stop cooking.
  • 2 cup grilled chicken breast, sliced Use cooked grilled chicken; slice for even bites.
  • 1 cup cherry tomatoes, halved Halve for juiciness and easy fork pickup.
  • 1 cup cucumber, diced Dice to match pasta size for balanced texture.
  • 0.5 cup Kalamata olives, sliced Slice to distribute briny flavor.
  • 0.5 cup red onion, diced Dice finely so it mellows during chilling.
  • 6 oz feta cheese, crumbled Fold in gently so it stays in soft crumbles.
  • 0.25 cup olive oil Base of the lemon-herb dressing.
  • 3 tbsp lemon juice Freshly squeezed for best brightness.
  • 2 cloves garlic, minced Minced so it blends into the dressing.
  • 1 tbsp fresh oregano (or dried) Use fresh if available; dried works too.
  • 0.25 salt To taste.
  • 0.25 pepper To taste.

Equipment

  • 1 sheet pan

Method
 

Cook pasta
  1. Cook penne pasta according to package directions until al dente, then drain and rinse with cold water to cool it quickly for a firm texture.
Make lemon-herb dressing
  1. Whisk olive oil, lemon juice, garlic, oregano, salt, and pepper until smooth and fragrant, then pour-ready for tossing.
Assemble salad
  1. Add pasta, sliced grilled chicken, cherry tomatoes, diced cucumber, sliced Kalamata olives, and diced red onion to a large bowl and toss gently to combine.
Dress and chill
  1. Pour the lemon-herb dressing over the salad and toss to coat every ingredient evenly.
Add feta
  1. Gently fold in the crumbled feta cheese just until distributed, so it doesn’t break down.
Refrigerate before serving
  1. Refrigerate the salad for at least 1 hour before serving so the flavors meld and the pasta stays cool and refreshing.

Notes

For best texture, rinse the pasta under cold water immediately after draining so it doesn’t keep cooking while you prep the rest. Refrigerate in a covered container for 3-4 days; it’s not ideal for freezing because cucumbers and tomatoes soften when thawed. For a lighter option, use part-skim feta or reduce feta slightly while keeping the lemon-herb dressing the same for big flavor.