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Mediterranean Chicken Pasta Salad

Mediterranean chicken pasta salad with penne, sliced grilled chicken, feta, olives, tomatoes, and cucumbers in a bright lemon-herb dressing. Cooked pasta is rinsed cold for a tender bite, then chilled so the flavors soak in.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Penne pasta
  • 1 lb penne pasta
Chicken
  • 2 cup grilled chicken breast, sliced
Vegetables
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 0.5 cup Kalamata olives, sliced
  • 0.5 cup red onion, diced
Cheese
  • 6 oz feta cheese, crumbled
Dressing
  • 0.25 cup olive oil
  • 3 tbsp lemon juice
  • 2 garlic, minced
  • 1 tbsp fresh oregano (or dried) Use 1 teaspoon dried if not using fresh.
  • Salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Cook and cool the pasta
  1. Cook the penne pasta according to package directions until tender, then drain and rinse with cold water to stop the cooking. The pasta should look springy and cool to the touch.
Make the lemon-herb dressing
  1. Whisk olive oil, lemon juice, minced garlic, oregano, salt, and pepper until the dressing looks evenly combined. The color should be pale yellow with visible oregano flecks.
Assemble the salad
  1. Combine the cooked penne, sliced grilled chicken, halved cherry tomatoes, diced cucumber, sliced Kalamata olives, and diced red onion in a large bowl. The mixture should look colorful and evenly distributed.
  2. Pour the dressing over the salad and toss to combine until every piece of pasta is lightly coated. The pasta should look glossy rather than dry.
  3. Gently fold in the crumbled feta cheese just until incorporated. Stop when you still see soft white crumbles throughout the salad.
Chill before serving
  1. Refrigerate the salad for at least 1 hour before serving to let the flavors meld. Cover it so the top stays fresh and does not dry out.

Notes

Pro tip: rinse the pasta well with cold water so it doesn’t clump, then toss promptly with the lemon-herb dressing. Store covered in the refrigerator for up to 4 days; make ahead is ideal for meal prep. Freezing isn’t recommended because cucumber and feta texture soften. For a lighter option, use reduced-fat feta and slightly reduce olive oil to 2 tbsp while keeping the lemon juice the same.