Name: Mediterranean Chicken Pasta Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 cups cooked, diced chicken breast; 8 oz penne or rotini pasta; 1 cup cherry tomatoes, halved; 1 medium cucumber, diced; ¼ cup finely chopped red onion; 1 cup crumbled feta cheese; ½ cup pitted Kalamata olives; 3 tbsp extra virgin olive oil; Salt & pepper to taste

Sunshine in a Bowl: My Mediterranean Chicken Pasta Salad

Hey there, friends! Wyatt Porter here, ready to share a dish that’s like a vacation for your taste buds without ever leaving your kitchen. Picture this: tender chicken, juicy tomatoes, crisp cucumbers, salty Kalamata olives, and creamy feta cheese all tangled up with perfectly cooked pasta, kissed by golden olive oil. This Mediterranean Chicken Pasta Salad isn’t just food—it’s a burst of sunshine on a plate! Whether you’re prepping lunches for the week, heading to a potluck, or just craving something fresh and satisfying on a busy weeknight, this recipe’s got your back. No fancy techniques or obscure ingredients—just honest, vibrant flavors that’ll make you close your eyes and sigh with happiness. I’ve lost count of how many times this salad has saved my bacon (or should I say, my chicken?) when friends drop by unannounced or when I need a no-fuss dinner that still feels special. So grab your favorite mixing bowl, put on some tunes, and let’s whip up some magic together. Trust me, your fork’s gonna thank you!

That One Epic Beach Picnic…

Mediterranean Chicken Pasta Salad

Print Recipe

This pasta salad is a perfect balance of bright, briny, and satisfying. Tender chicken, juicy tomatoes, crisp cucumber, and salty olives come together with pasta and creamy feta for a refreshing meal that’s great for lunches, potlucks, or a quick dinner.

Author: Wyatt Porter
Prep Time: 10 min
Cook Time: 10 min
Total Time: 20 mins
Yield: 4–6 1x

Ingredients

Scale

2 cups cooked, diced chicken breast

8 oz penne or rotini pasta

1 cup cherry tomatoes, halved

1 medium cucumber, diced

¼ cup finely chopped red onion

1 cup crumbled feta cheese

½ cup pitted Kalamata olives

3 tbsp extra virgin olive oil

Salt & pepper to taste

Instructions

Cook pasta according to package instructions. Drain and rinse under cold water.

In a large bowl, combine chicken, tomatoes, cucumber, red onion, olives, and feta.

Add cooled pasta to the bowl.

Drizzle with olive oil, season with salt and pepper, and toss gently to combine.

Chill for 15–30 minutes or serve immediately.

Notes

Cool, crisp, and full of Mediterranean goodness—this pasta salad is easy to love and even easier to make.

Nutrition

Calories: 400 per serving

This salad always takes me back to a scorching summer day a few years ago. My buddy Jake called last-minute, begging for a “portable feast” for a beach trip with his new crush (now his wife—told ya this salad was magic!). I scrambled, raiding my fridge like a man possessed. Leftover grilled chicken? Check. Half a tub of feta? Yep. Wilted herbs? Uh… nope. But I had olives, cukes, and cherry tomatoes bursting off my counter. I tossed it all with cold pasta and a glug of olive oil, shoved it in a cooler, and crossed my fingers. Hours later, sprawled on a sandy blanket with the waves crashing, Jake’s crush took one bite, grinned, and declared it “the best thing she’d ever eaten.” Jake shot me a look of pure, unadulterated relief. That cooler of humble pasta salad became the hero of the day—and the unofficial “good luck charm” for every beach trip, hike, and backyard BBQ since. It’s proof that sometimes, the best memories start with a fridge clean-out!

Gather Your Flavor Arsenal

- 2 cups cooked, diced chicken breast: Leftover rotisserie chicken is MVP here! Shred it for extra texture. Vegetarian? Swap in chickpeas or white beans.
- 8 oz penne or rotini pasta: Spirals (rotini) trap dressing beautifully. No short pasta? Farfalle (bows) work too—just avoid long strands.
- 1 cup cherry tomatoes, halved: Their sweetness pops! If they’re bland, toss ’em with a pinch of salt first to wake ’em up.
- 1 medium cucumber, diced: English cukes = less seeds, more crunch. Peel if skin’s bitter, but I love the color!
- ¼ cup finely chopped red onion: Soak ’em in ice water for 10 mins if you hate raw onion bite. Shallots work too!
- 1 cup crumbled feta cheese: The salty tang king! For creaminess, try goat cheese. Vegan? Tofu feta or olives brine adds punch.
- ½ cup pitted Kalamata olives: Their deep, briny funk is irreplaceable! No Kalamatas? Green olives or capers add zip.

3 tbsp extra virgin olive oil: Splurge on the good stuff—it’s the dressing! Lemon zest whisked in? *Chef’s kiss*.

Salt & pepper to taste: Season in layers—taste after tossing! I add a pinch of dried oregano or thyme sometimes.

Wyatt’s Whisper: Got basil or parsley going wild in your garden? Toss in a handful! A squeeze of lemon juice? Yes, please.

Let’s Build Some Deliciousness!

Cook pasta according to package instructions. Drain and rinse under cold water. Wyatt’s Tip: Salt that pasta water like the sea—it’s your only chance to season the noodles! Rinsing stops cooking AND chills it fast. Want it extra silky? Drizzle rinsed pasta with a tsp of olive oil to prevent clumping.
In a large bowl, combine chicken, tomatoes, cucumber, red onion, olives, and feta. Wyatt’s Hack: Add the feta now—it’ll crumble beautifully into the mix as you toss. Gentle hands here, folks! We want distinct bites, not mush.
Add cooled pasta to the bowl. Wyatt’s Why: Room-temp pasta soaks up flavors better than ice-cold. If you rinsed it well, it should be perfect!
Drizzle with olive oil, season with salt and pepper, and toss gently to combine. Wyatt’s Pro Move: Toss with salad servers or clean hands—forks smash stuff. Taste BEFORE adding extra salt—olives and feta are salty!
Chill for 15–30 minutes or serve immediately. Wyatt’s Wisdom: Chilling lets flavors mingle like old friends at a reunion. But if you’re hangry? Dig in! It’s still killer fresh.

See? Easier than teaching your dog to fetch! The key is keeping textures vibrant—no sogginess allowed.

Plate It Like You Mean It!

Scoop this beauty into a big, colorful bowl or onto a platter for sharing. For fancy points, line individual plates with butter lettuce cups and pile the salad high. Garnish with extra feta crumbles, a crack of black pepper, and maybe a lemon wedge on the side. It’s a superstar solo act, but I love it with grilled garlic bread or crispy pita chips for scooping. Perfect slightly chilled—let it sit 10 mins out of the fridge if it’s too cold. Sunshine on a plate, served!

Make It Your Own!

Seafood Twist: Swap chicken for cooked shrimp or flaked tuna (oil-packed!). Add a pinch of smoked paprika.
Greek Goddess: Stir in ¼ cup chopped fresh dill + 1 tbsp lemon juice. Add ½ cup chopped roasted red peppers!
Veggie Power: Skip chicken, add 1 cup chickpeas + ½ cup chopped artichoke hearts. Boom—plant-based perfection!
Spice Lover’s: Toss in ¼ cup chopped pepperoncini + a drizzle of their brine. Feta + heat = magic.
Lemony Herb Fiesta: Swap olive oil for 2 tbsp oil + 2 tbsp lemon juice. Add ⅓ cup chopped fresh parsley and mint!

Wyatt’s Wallflower Wisdom

Confession: The first time I made this, I drowned it in bottled Italian dressing (cringe!). Lesson learned: Let those bright Mediterranean flavors shine without heavy sauces. Over the years, I’ve learned to prep components ahead—chop veggies Sunday night, cook chicken Monday—then toss it all together in 5 minutes flat. One hilarious fail? Forgetting to pit the olives once. Let’s just say my cousin’s dental bill inspired the “PITTED” in bold letters on my shopping list! Now, I keep Kalamatas pre-pitted in my fridge at all times—emergency pasta salad readiness is key. This recipe’s like that comfy flannel shirt: reliable, adaptable, and always makes you feel good.

Your Burning Questions, Answered!

Q: Can I make this ahead? How long does it keep?
A: Absolutely! It’s better after 2-4 hours in the fridge—flavors marry beautifully. Store airtight for up to 3 days. If it dries out, revive it with a splash of olive oil or lemon juice before serving. Pro tip: Add fresh herbs just before eating.

Q: My salad turned out bland! Help!
A: Two likely culprits: Underseasoning or sad produce. Always taste and adjust salt/pepper AFTER tossing. If tomatoes or cukes lack flavor, toss them with a pinch of salt first to draw out juices. A squeeze of lemon or splash of red wine vinegar can wake it up!

Q: Can I use a different pasta shape?
A: Go wild! Short, sturdy shapes work best: farfalle, fusilli, or even orzo (cook like rice!). Avoid long pastas like spaghetti—they’re awkward to fork. Just adjust cook time per package directions.

Q: Is rinsing pasta really necessary?
A: For cold salads? 100%! It stops cooking, cools it fast, and removes excess starch that makes salads gummy. Hot pasta also wilts veggies. Don’t skip the rinse!

Nutritional Nibbles (Per Serving)

Final Thoughts: A Little Sunshine, One Forkful at a Time

There’s something magical about a dish that feels both easy and extraordinary—and that’s exactly what this Mediterranean Chicken Pasta Salad delivers. It’s the kind of meal that makes you slow down, savor the bright, briny bites, and maybe even imagine a Greek island breeze drifting through your kitchen. Whether you’re feeding a hungry crowd, packing it for lunch, or just treating yourself to something fresh and feel-good, this salad never disappoints.

And the best part? It’s endlessly flexible. Switch up the protein, play with the veggies, tweak the herbs—it’ll still taste like a vacation in a bowl. So go ahead, toss it together, pile it high, and enjoy every zesty, olive-kissed bite. You earned this one