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Mediterranean Chicken Pasta Salad

Mediterranean chicken pasta salad with grilled chicken, feta, olives, and crisp cucumbers in a lemon-herb dressing. This hearty protein salad uses rinsed pasta and a quick garlic-lemon vinaigrette for a fresh, chilled finish.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Penne pasta
  • 1 lb penne pasta
Grilled chicken
  • 2 cup grilled chicken breast, sliced
Fresh vegetables
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 0.5 cup Kalamata olives, sliced
  • 0.5 cup red onion, diced
Feta cheese
  • 6 oz feta cheese, crumbled
Lemon-herb dressing
  • 0.25 cup olive oil
  • 3 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1 tbsp fresh oregano (or 1 teaspoon dried)
  • salt and pepper to taste

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook pasta
  1. Cook penne pasta according to package directions, until tender. Drain well, then rinse with cold water so it stays firm for the salad.
Make lemon-herb dressing
  1. Whisk olive oil, lemon juice, garlic, oregano, salt, and pepper until combined. Taste and adjust seasoning so the dressing is balanced.
Assemble the salad
  1. Combine pasta, sliced chicken, cherry tomatoes, cucumber, Kalamata olives, and red onion in a large bowl. Toss gently to distribute everything evenly.
  2. Pour the lemon-herb dressing over the salad and toss to combine. Keep tossing until the pasta and vegetables look lightly coated.
  3. Gently fold in crumbled feta cheese. Stop mixing as soon as the feta is evenly scattered to avoid breaking it up.
Chill and serve
  1. Refrigerate the salad for at least 1 hour before serving. Serve cold, ideally with grilled chicken slices visible on top.

Notes

For best texture, rinse the pasta with cold water and drain thoroughly before mixing—this prevents a soggy salad. Store in an airtight container in the refrigerator for 3-4 days; freeze is not recommended. For a lighter option, use part-skim feta or reduce feta to 4 oz while keeping the dressing the same.