Go Back

Mediterranean Chicken Pasta Salad

Mediterranean chicken pasta salad with penne, grilled chicken, feta, olives, tomatoes, and cucumbers tossed in a bright lemon-herb dressing. Cooked pasta is rinsed for a firm, non-sticky bite, then chilled for meal-prep ready flavor.
Print Recipe Pin Recipe
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: 610
Ingredients Equipment Method Notes

Ingredients
  

Penne pasta
  • 1 lb penne pasta Penne for a sturdy pasta salad base.
Chicken and vegetables
  • 2 cup grilled chicken breast, sliced Use grilled chicken and slice for quick mixing.
  • 1 cup cherry tomatoes, halved Halved to catch dressing in every bite.
  • 1 cup cucumber, diced Dice small for even texture.
  • 0.5 cup Kalamata olives, sliced Sliced olives for consistent distribution.
  • 0.5 cup red onion, diced Dice for mild, even flavor.
Cheese
  • 6 oz feta cheese, crumbled Fold in gently to keep crumbles intact.
Lemon-herb dressing
  • 0.25 cup olive oil Extra-virgin olive oil for a silky dressing.
  • 3 tbsp lemon juice Fresh lemon juice for brightness.
  • 2 cloves garlic, minced Minced so it blends smoothly.
  • 1 tbsp fresh oregano (or 1 teaspoon dried) Herby punch without bitterness.
  • 0.25 Salt and pepper to taste Season in the dressing; adjust to preference.

Equipment

  • 1 sheet pan
  • 1 grill

Method
 

Cook pasta
  1. Bring a large pot of salted water to a boil and cook the penne pasta according to package directions (typically 8–11 minutes). Drain and rinse under cold water until cool, then set aside to keep the pasta from clumping.
Make lemon-herb dressing
  1. In a bowl, whisk olive oil, lemon juice, garlic, oregano, salt, and pepper until the dressing looks uniform. Taste and adjust seasoning as needed.
Assemble the salad
  1. In a large bowl, combine pasta, sliced grilled chicken, halved cherry tomatoes, diced cucumber, sliced Kalamata olives, and diced red onion. Toss gently to distribute everything evenly.
  2. Pour the lemon-herb dressing over the pasta salad and toss to coat thoroughly. Keep tossing until the pasta looks glossy with dressing.
  3. Gently fold in the crumbled feta cheese so it doesn’t fully dissolve. Stop when feta is evenly distributed with visible crumbles.
Chill before serving
  1. Refrigerate the Mediterranean chicken pasta salad for at least 1 hour before serving. Cover the bowl to prevent the salad from drying out.

Notes

Pro tip: Rinse the hot penne with cold water to lock in a firmer texture and prevent clumping in the fridge. Store covered in the refrigerator for up to 4 days; it’s freezer-safe only if you omit feta until serving (otherwise the salad texture can soften). For a lighter option, swap feta for part-skim feta or use half the amount and increase cucumber/tomatoes to keep volume high.