Description
This Mediterranean Chicken Pasta Salad is a colorful and refreshing dish, ideal for warm weather or as a satisfying side. Featuring rotini pasta, tender chicken, fresh veggies, and a tangy dressing, it offers a delicious mix of flavors that everyone will enjoy. Perfect for meal prep and customizable with your favorite ingredients!
Ingredients
Scale
- 8 ounces of rotini pasta
- 2 cups cooked chicken, shredded or diced
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Start by bringing a large pot of salted water to a boil (about a tablespoon of salt).
- Add the rotini pasta to the boiling water and stir occasionally to prevent sticking.
- Cook the pasta according to package instructions (8-10 minutes) until al dente. Taste a minute or two before the time is up to ensure it’s just right.
- Drain the pasta in a colander and rinse under cold water to stop the cooking process. Set aside to drain completely.
- While the pasta is cooking, shred or dice the cooked chicken into bite-sized pieces.
- Wash and prepare the vegetables: halve the cherry tomatoes, dice the cucumber, and finely chop the red onion.
- Slice the Kalamata olives and chop the fresh parsley.
- In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, and dried oregano. Season with salt and pepper to taste.
- In a large mixing bowl, combine the cooled pasta, shredded chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese.
- Drizzle the dressing over the salad mixture and gently toss everything together.
- Taste the salad and adjust the seasoning if necessary.
- Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes to allow flavors to meld.
- Before serving, give the salad a gentle toss. If it seems dry, add a splash of olive oil or more dressing.
- Serve in individual bowls or on a large platter, garnished with extra feta and parsley.
Notes
- This salad is great for meal prep and can be stored in the refrigerator for about 3 days.
- Feel free to customize with additional ingredients like bell peppers, artichokes, or grilled shrimp.
- Prep Time: 20 minutes
- Cook Time: 10 minutes