This one’s a total winner. It’s fresh, it’s easy, and the flavors are just chef’s kiss. I make this when the weather’s warm or when I want something that tastes light but still fills you up.
The juicy chicken, crunchy veggies, tangy feta, and a zippy homemade dressing all tossed with pasta? Yup, it’s as good as it sounds.
🌟 Why I Love This Recipe
I’ve made this for BBQs, picnics, lazy weeknights—you name it. Everyone always goes back for seconds, even the picky eaters (you know the ones).
- Comes together fast with simple ingredients
- Easy to meal prep for lunches all week
- Full of color, flavor, and texture
- Kid-approved (especially if you leave the olives out 😄)
- The dressing is homemade but super easy!
🛒 What You’ll Need
For the Salad
- 2 cups cooked rotini or bowtie pasta
- 2 cooked chicken breasts, chopped (grilled or rotisserie works great)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup kalamata olives, sliced
- ¼ cup red onion, thinly sliced
- ½ cup crumbled feta cheese
- 2 tbsp chopped fresh parsley
For the Dressing
- ¼ cup olive oil
- 2 tbsp red wine vinegar
- Juice of 1 lemon
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
🔥 Pro Tips
- Use leftover rotisserie chicken – huge time saver.
- Chop everything small – makes it easier for kids to eat and mix.
- Taste the dressing before you pour it—add more lemon or salt if needed.
- Let it chill in the fridge for 30 mins before serving if you can—it gets better!
- Serve the feta on the side for picky eaters.
🧰 Tools You’ll Need
- Medium pot (for pasta)
- Knife & cutting board
- Large mixing bowl
- Small bowl & whisk (for dressing)
- Measuring cups and spoons
- Spoon or salad tongs for mixing
🔄 Substitutions & Variations
- No chicken? Try chickpeas for a vegetarian twist
- Swap pasta for orzo or even quinoa
- Not a fan of olives? Just leave them out
- Add artichoke hearts or roasted red peppers for extra flavor
⏱️ Make Ahead Tips
- Cook the pasta and chicken the day before
- Mix the dressing and store it in a jar in the fridge
- Don’t add the feta until right before serving for best texture
👩🍳 How to Make Mediterranean Chicken & Pasta Salad
Step 1: Cook the Pasta
Cook 2 cups of pasta according to package instructions. Drain and rinse under cold water to stop the cooking. Let it cool completely.
Step 2: Prep the Chicken and Veggies
Dice 2 cooked chicken breasts. Halve cherry tomatoes, dice cucumber, slice red onion, and olives. Chop parsley.
Step 3: Make the Dressing
In a small bowl, whisk together ¼ cup olive oil, 2 tbsp red wine vinegar, juice of 1 lemon, 1 tsp dried oregano, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper.
Step 4: Toss It All Together
In a large bowl, combine pasta, chicken, cherry tomatoes, cucumber, olives, red onion, and parsley. Pour dressing over and toss gently. Top with crumbled feta.
🥡 Leftovers & Storage
- Store in an airtight container in the fridge for up to 4 days
- It actually tastes better the next day
- If it looks dry, add a splash of olive oil or lemon before serving
- Don’t freeze—fresh veggies don’t like it!
🍽️ What to Serve With It
- Warm pita bread or garlic toast
- Hummus and veggie sticks
- A side of grilled corn
- Lemonade or iced tea for a refreshing sip!
❓ FAQ
Q: Can I use a different pasta shape?
Yep! Bowtie, penne, or even orzo all work great.
Q: Is it okay to use store-bought dressing?
Totally fine in a pinch—just look for a Greek or lemon vinaigrette.
Q: Can I make this ahead of time?
Absolutely. Just keep the feta separate until serving if you want it extra fresh.
Q: My kid doesn’t like olives—should I leave them out?
Yes, and you can sub with sliced bell peppers or leave them out entirely.
🥗 That’s a Wrap!
This Mediterranean Chicken & Pasta Salad is one of those feel-good, no-fuss recipes that always hits the spot. It’s colorful, fresh, and perfect for sharing. Give it a try and let me know how it turned out for you in the comments! Got questions or want to swap an ingredient? I’ve got your back. ❤️