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Mediterranean Chicken Pasta Salad

Mediterranean chicken pasta salad with penne, grilled chicken, feta, olives, tomatoes, and cucumbers tossed in a lemon-herb dressing. Chilled for at least 1 hour so the pasta stays tender and the flavors meld for an easy meal-prep protein salad.
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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: 580
Ingredients Equipment Method Notes

Ingredients
  

Penne pasta
  • 1 lb penne pasta
Grilled chicken
  • 2 cup grilled chicken breast, sliced
Produce
  • 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
Lemon-herb dressing
  • 0.25 cup olive oil
  • 3 tbsp lemon juice
  • 2 clove garlic, minced
  • 1 tbsp fresh oregano (or 1 teaspoon dried)
  • 0.5 salt and pepper to taste

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook and cool the pasta
  1. Cook the penne pasta according to package directions, then drain and rinse with cold water to stop the cooking and cool it quickly.
Make the lemon-herb dressing
  1. Whisk the olive oil, lemon juice, garlic, oregano, salt, and pepper until the mixture looks smooth and evenly combined.
Assemble the salad
  1. Combine the cooled pasta, sliced grilled chicken, cherry tomatoes, cucumber, Kalamata olives, and red onion in a large bowl.
  2. Pour the dressing over the salad and toss until the pasta and vegetables look evenly coated.
  3. Gently fold in the crumbled feta cheese so it distributes without breaking up too much.
Chill before serving
  1. Refrigerate the Mediterranean chicken pasta salad for at least 1 hour before serving so the flavors meld and the salad firms up slightly.

Notes

For best texture, rinse the pasta with cold water until it stops steaming, then drain well before mixing. Store covered in the refrigerator up to 4 days; freezing is not recommended since pasta and feta can change texture. To make it dairy-light, swap half the feta for finely crumbled part-skim mozzarella or omit it and add an extra splash of lemon juice for brightness.