Can I use rotisserie chicken instead of cooking fresh?

Absolutely! Shredded rotisserie chicken makes this recipe even quicker and still super flavorful.

What if I don’t have kalamata olives?

No worries—you can sub in green olives, black olives, or leave them out entirely if olives aren’t your thing.

Can I add more protein?

Sure can! Add chickpeas, or toss in some grilled shrimp if you're feeling fancy.

How should I store leftovers?

Keep them in an airtight container in the fridge. It’ll stay fresh for about 3 days and is perfect for grab-and-go lunches.

How long will pasta salad last?

If stored properly in the fridge, your pasta salad will last 3 to 4 days. Just give it a good stir and maybe refresh it with a touch of olive oil or lemon juice before serving again.

What are the five mistakes to avoid with pasta salad?

Overcooking the pasta – Mushy pasta = sad salad. Not seasoning enough – Salt your water and taste the final product! Dressing while hot – Let the pasta cool slightly so it doesn’t absorb all the dressing. Skipping the chill – Pasta salad needs time to sit and marry the flavors. Too much moisture – Drain everything well or you'll end up with soggy salad blues.

Is pasta salad better hot or cold?

Cold is the classic way to go! That said, this dish can totally be served at room temperature or just slightly warm—especially if you're short on chill time. Just don’t serve it piping hot, or you’ll miss the refreshing, crisp vibes that make this dish sing.

How can I make pasta salad more flavorful?

Start with bold ingredients—like feta, olives, and lemon. But for extra flavor magic, try marinating your chicken before cooking, adding a splash of red wine vinegar, or tossing in a spoonful of Dijon mustard to the dressing. Oh, and don’t forget fresh herbs if you have them!

Mediterranean Chicken Pasta Salad: 7 Delightful Twists to Try

Description

This Mediterranean Chicken Pasta Salad is a light, flavorful, and colorful dish packed with juicy grilled chicken, crisp cucumbers, cherry tomatoes, kalamata olives, feta cheese, and a zesty lemon-herb dressing. It’s quick to make, perfect for meal prep, and a total crowd-pleaser

Ingredients

2 cups cooked chicken breast, grilled or boiled, diced
8 oz rotini or penne pasta, cooked al dente
1 cup cherry tomatoes, halved
1 medium cucumber, diced
¼ cup red onion, finely chopped
1 cup feta cheese, crumbled
½ cup kalamata olives, pitted
3 tbsp extra virgin olive oil
Juice of 1 lemon (about 2 tbsp)
1 tbsp dried Italian herbs
Salt & pepper to taste

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Instructions

Cook the chicken: Season chicken breasts with salt, pepper, and garlic powder. Grill or pan-sear in olive oil for 5–6 minutes per side until cooked through. Let rest, then dice.
Boil the pasta: Cook pasta according to package instructions until al dente. Drain and rinse under cold water.
Prep veggies: Dice cucumber, halve cherry tomatoes, and finely chop red onion.
Mix it all together: In a large bowl, combine pasta, diced chicken, chopped veggies, olives, and crumbled feta.
Dress and toss: Drizzle with olive oil and lemon juice. Sprinkle Italian herbs, then toss gently. Season with salt and pepper to taste. Chill or serve immediately!

Notes

This salad gets better after chilling for 30–60 minutes as the flavors meld beautifully.
For extra flavor, try marinating the chicken before cooking.
You can substitute rotini with gluten-free pasta, chickpea pasta, or whole wheat varieties.

Prep Time: 15 mins
Cook Time: 15 mins
Category: Salad , Lunch
Method: Mixing, Boiling, Grilling
Cuisine: Mediterranean

Nutrition

Serving Size: 1 ½ cups
Calories: 420 kcal
Sugar: 4 g
Sodium: 620 mg
Fat: 22 g
Saturated Fat: 6 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 65 mg