Mediterranean Chicken Pasta Salad is a warm, cozy dish that feels like a hug in a bowl. This easy recipe gives you tender chicken, chewy pasta, bright tomatoes, salty olives, and a lemony dressing that smells fresh and comforting. If you like simple weeknight meals, you might also enjoy our Chicken Caesar Pasta Salad, which is another great family-friendly option. Make this when you want something satisfying, colorful, and quick to pull together.
Why Make This Recipe
- Quick & Easy: Ready in about 30 minutes from start to finish.
- Family Favorite: Mild, familiar flavors that kids and adults both enjoy.
- Budget-Friendly: Uses pantry pasta and simple vegetables.
- Make-Ahead Friendly: Tastes even better after the flavors sit for a bit.
This recipe stands out because it balances warm, cooked pasta with crisp, fresh vegetables and tender chicken. The lemon-olive dressing brightens each bite, and the warm pasta soaks up flavor without getting soggy. It’s the kind of dish that brings comfort after a long day and makes the table feel welcoming, the way a familiar family meal should.
Ingredients
For the base:
- 12 oz (about 3 cups cooked) short pasta (penne, rotini, or bow tie)
- 2 cups cooked chicken, chopped or shredded (rotisserie or leftover roasted chicken)
For the vegetables and cheese:
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced (optional — peeled if you prefer)
- 1/2 cup red bell pepper, diced
- 1/3 cup red onion, thinly sliced (soak in cold water 5 minutes if you want milder onion)
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
For the dressing:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Notes:
- Use cooked, cooled pasta so the salad stays light.
- Rotisserie chicken speeds up the prep and adds great flavor.
How to Make Mediterranean Chicken Pasta Salad
- Cook the pasta according to package directions until al dente. Drain and rinse with cold water to stop cooking, then toss with a little olive oil to prevent sticking.
- Tip: Al dente pasta holds its shape and texture better in a salad.
- While the pasta cooks, chop the cooked chicken and vegetables into bite-size pieces. Slice the cherry tomatoes and halve the olives.
- Tip: Keep the veg similar in size to the pasta for an even bite.
- Make the dressing: whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper in a small bowl. Taste and adjust lemon or salt.
- Why it matters: Lemon brightens the salad and garlic adds depth — balance is key.
- In a large bowl, combine the cooled pasta, chicken, tomatoes, cucumber, bell pepper, red onion, and olives. Pour the dressing over the salad and toss gently to coat.
- Tip: Toss gently to keep the feta from crumbling too much.
- Fold in the crumbled feta cheese last so it stays in larger pieces and gives creamy pops of flavor. Let the salad rest 10–15 minutes so the flavors marry.
- Why this step matters: Resting lets the pasta soak up the dressing and mellow the raw onion.
How to Serve Mediterranean Chicken Pasta Salad
- Serve warm or at room temperature in a wide bowl and finish with a drizzle of olive oil and extra feta for a pretty, homey look.
- Pair with warm pita or crusty bread and a simple green salad for a fuller meal. You can also serve it alongside a creamy pasta for variety, like our 30-Minute Creamy Chicken Pasta.
- Garnish with fresh basil or parsley for a bright, fresh scent and color.
How to Store Mediterranean Chicken Pasta Salad
- Fridge: Store in an airtight container for up to 3 days. Keep extra dressing on the side if you want to keep the salad firmer.
- Freezer: Not recommended; the vegetables and feta change texture when frozen.
- Reheat: For a warm bowl, gently microwave individual servings for 30–45 seconds, or eat at room temperature. If chilled, let sit 10 minutes before serving so flavors open up.
Tips to Make Mediterranean Chicken Pasta Salad
- Use warm (not hot) pasta so it absorbs dressing but doesn’t wilt vegetables.
- Taste the dressing before adding; lemon and salt levels can vary.
- Swap rotisserie chicken for leftover grilled chicken for a smoky note.
- Chop ingredients evenly to give every bite the same balance of flavors.
Variation
- Vegetarian: Skip the chicken and add a can of rinsed chickpeas for protein.
- Gluten-free: Use your favorite gluten-free pasta and follow the same steps.
- Light option: Use half the olive oil and add a tablespoon of Greek yogurt to the dressing for creaminess.
Can I use raw chicken?
Yes, but cook it fully first. Pan-sear or bake seasoned chicken breasts or thighs until they reach 165°F (74°C), then rest and chop. Using pre-cooked rotisserie chicken saves time.
Will the salad get soggy overnight?
It can soften a bit, but keeping extra dressing separate and tossing just before serving helps keep texture. Store in an airtight container in the fridge.
Can I make this ahead for a picnic?
Yes. Make it a few hours ahead, chill, and pack in a cold container. Keep extra dressing in a separate jar to refresh it right before serving.
Conclusion
This Mediterranean Chicken Pasta Salad is a simple, cozy dish that brightens weeknights with lemony flavor and warm pasta comfort. It’s easy to make, sits well in the fridge for quick lunches, and brings that warm, home-cooked feeling to the table. If you want a slightly different take, check a related recipe like Budget Bytes Greek Chicken Pasta Salad for more ideas and flavor swaps. Please leave a comment and a star rating if you try it — and share this on Pinterest or Facebook so friends can enjoy it too. What twist did you try? Let us know below!
Print
Mediterranean Chicken Pasta Salad
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free Option Available
Description
A warm, cozy Mediterranean Chicken Pasta Salad with tender chicken, chewy pasta, fresh vegetables, and a bright lemon-olive dressing.
Ingredients
- 12 oz short pasta (penne, rotini, or bow tie)
- 2 cups cooked chicken, chopped or shredded
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced (optional)
- 1/2 cup red bell pepper, diced
- 1/3 cup red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Cook pasta according to package directions until al dente. Drain and rinse with cold water to stop cooking, then toss with a little olive oil.
- While pasta cooks, chop the cooked chicken and vegetables into bite-size pieces.
- Make the dressing by whisking together olive oil, lemon juice, garlic, oregano, salt, and pepper in a small bowl. Adjust seasoning as needed.
- In a large bowl, combine the cooled pasta, chicken, tomatoes, cucumber, bell pepper, onion, and olives. Pour the dressing over salad and toss gently.
- Fold in crumbled feta cheese and let salad rest for 10–15 minutes before serving.
Notes
Use cooked, cooled pasta for a lighter salad. Rotisserie chicken saves time and adds flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 50mg