Mediterranean Chicken Feta Pasta Salad
Mediterranean Chicken Feta Pasta Salad
Ingredients
For the Salad
- 1 pound boneless, skinless chicken breasts, cooked and diced into 1/2-inch pieces
- 8 ounces orecchiette pasta, cooked al dente according to package directions
- 4 ounces feta cheese, crumbled
- 1 medium cucumber, diced
- 1 red bell pepper, diced
- 1 1/2 cups cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 1/2 cup kalamata olives, pitted and halved
- 1/4 cup fresh scallions, sliced, for garnish
For the Lemon-Herb Dressing
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 2 garlic, cloves, minced
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
Instructions
- 1
Cook the orecchiette pasta according to package directions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down. Set aside.
⏱️ 12 min
- 2
While the pasta cooks, season the chicken breasts with a pinch of salt and pepper. Heat a large skillet or grill pan over medium-high heat. Cook the chicken for 4-6 minutes per side, or until cooked through and no longer pink in the center. Remove from heat, let it rest for a few minutes, then dice into 1/2-inch pieces.
⏱️ 10 min
- 3
Prepare the vegetables: dice the cucumber and red bell pepper, halve the cherry tomatoes, thinly slice the red onion, and halve the pitted Kalamata olives.
⏱️ 8 min
- 4
In a small bowl, whisk together all the ingredients for the lemon-herb dressing: extra virgin olive oil, fresh lemon juice, red wine vinegar, dried oregano, minced garlic, kosher salt, and freshly ground black pepper.
⏱️ 3 min
- 5
In a large mixing bowl, combine the cooled pasta, diced chicken, crumbled feta cheese, diced cucumber, diced red bell pepper, halved cherry tomatoes, thinly sliced red onion, and halved Kalamata olives.
⏱️ 3 min
- 6
Pour the lemon-herb dressing over the salad ingredients. Toss gently to ensure all components are well coated. Garnish with sliced fresh scallions.
⏱️ 2 min
- 7
For best flavor, cover the salad and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Mediterranean Chicken Feta Pasta Salad
Ingredients
For the Salad
- 1 pound boneless, skinless chicken breasts, cooked and diced into 1/2-inch pieces
- 8 ounces orecchiette pasta, cooked al dente according to package directions
- 4 ounces feta cheese, crumbled
- 1 medium cucumber, diced
- 1 red bell pepper, diced
- 1 1/2 cups cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 1/2 cup kalamata olives, pitted and halved
- 1/4 cup fresh scallions, sliced, for garnish
For the Lemon-Herb Dressing
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 2 garlic, cloves, minced
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
Instructions
- 1
Cook the orecchiette pasta according to package directions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down. Set aside.
⏱️ 12 min - 2
While the pasta cooks, season the chicken breasts with a pinch of salt and pepper. Heat a large skillet or grill pan over medium-high heat. Cook the chicken for 4-6 minutes per side, or until cooked through and no longer pink in the center. Remove from heat, let it rest for a few minutes, then dice into 1/2-inch pieces.
⏱️ 10 min - 3
Prepare the vegetables: dice the cucumber and red bell pepper, halve the cherry tomatoes, thinly slice the red onion, and halve the pitted Kalamata olives.
⏱️ 8 min - 4
In a small bowl, whisk together all the ingredients for the lemon-herb dressing: extra virgin olive oil, fresh lemon juice, red wine vinegar, dried oregano, minced garlic, kosher salt, and freshly ground black pepper.
⏱️ 3 min - 5
In a large mixing bowl, combine the cooled pasta, diced chicken, crumbled feta cheese, diced cucumber, diced red bell pepper, halved cherry tomatoes, thinly sliced red onion, and halved Kalamata olives.
⏱️ 3 min - 6
Pour the lemon-herb dressing over the salad ingredients. Toss gently to ensure all components are well coated. Garnish with sliced fresh scallions.
⏱️ 2 min - 7
For best flavor, cover the salad and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together.
⏱️ 30 min