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- 2 cups rotini or penne pasta - 1 cup cooked chicken breast, diced - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red onion, finely chopped - 1/2 cup Kalamata olives, pitted and sliced - 1/2 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped The pasta is the heart of this dish. I love using rotini or penne because they hold the dressing well. Cooked chicken adds protein and flavor. You can use leftover chicken or rotisserie chicken for ease. Fresh vegetables bring crunch and color. Cherry tomatoes add sweetness, while cucumbers offer a cool bite. Red onion gives a nice zing, and Kalamata olives add a briny touch. Feta cheese gives a creamy finish. Fresh parsley brightens everything up. - 1/4 cup olive oil - 2 tablespoons red wine vinegar (or substitute with lemon juice) - 1 teaspoon dried oregano - Salt and pepper to taste The dressing is simple but packed with flavor. Olive oil is rich and smooth. Red wine vinegar adds a tangy kick, or you can use lemon juice for a zestier note. Dried oregano gives an earthy taste. Salt and pepper round out the flavors. - Calories and macros per serving: Around 350 calories, 20g protein, 30g carbs, 15g fat. - Health benefits of key ingredients: This salad is full of nutrients. Chicken offers lean protein. Vegetables provide vitamins and minerals. Olives contain healthy fats, and feta adds calcium. This meal is balanced and delicious. For the full recipe, refer to the detailed instructions provided earlier. To start, bring a large pot of salted water to a boil. Add 2 cups of rotini or penne pasta. Cook the pasta until it is al dente, which means it should be firm to the bite. This usually takes about 8 to 10 minutes, but follow the package instructions for the best result. Once it's done, drain the pasta in a colander. Rinsing it under cold water is key. It stops the cooking process and helps cool it down for the salad. While the pasta cools, chop the vegetables. Take 1 cup of cherry tomatoes and halve them. Dice 1 cucumber and finely chop 1/2 of a red onion. You can also chop 1/4 cup of fresh parsley. These fresh veggies add a great crunch and flavor to the salad. Next, in a small bowl, mix the dressing. Combine 1/4 cup of olive oil, 2 tablespoons of red wine vinegar (or lemon juice), 1 teaspoon of dried oregano, and some salt and pepper. Whisk it all together until it blends well. Now, it’s time to combine everything. In a large mixing bowl, add the cooled pasta, 1 cup of cooked chicken breast (diced), halved cherry tomatoes, diced cucumber, chopped red onion, 1/2 cup of sliced Kalamata olives, crumbled feta cheese (1/2 cup), and the parsley. Pour the dressing over the top. Gently toss all the ingredients together. Make sure everything gets coated well. For the best flavor, chill the salad in the fridge for at least 30 minutes before serving. This helps all the tastes meld together beautifully. To make your Mediterranean Chicken Pasta Salad really pop, focus on seasoning. Start with salt and pepper. Taste your dish as you mix. You can always add more later. I often add a pinch of salt first. You can enhance the flavor with fresh herbs. Fresh parsley and basil can brighten your dish. They add great taste and color. Cooking chicken can take time. To save time, prepare your chicken ahead of time. Cook it in bulk and store it in the fridge. You can also use pre-cooked or rotisserie chicken from the store. This way, you can skip cooking and focus on the salad. Presentation matters. Serve your salad in a large bowl for a family style meal. You can also use individual plates for a nice touch. Top each serving with extra feta and parsley. This adds color and flair. Pair your salad with a crisp white wine or sparkling water. This makes a refreshing meal complete. {{image_2}} Making it gluten-free To make this dish gluten-free, swap regular pasta for gluten-free rotini or penne. Many brands offer great taste and texture. Check the package for cooking times, as they may differ from regular pasta. Vegan adaptations For a vegan option, replace chicken with chickpeas or grilled tofu. Use vegan feta cheese or leave out the cheese entirely. This keeps the salad fresh and tasty while catering to plant-based diets. Alternative proteins If you want to change the protein, try shrimp, turkey, or even canned tuna. Each option adds its unique flavor and texture. Just ensure you cook the protein properly, especially if using raw meat or seafood. Different types of cheese Feta cheese is delicious, but you can swap it for goat cheese or even mozzarella. Each cheese gives a different taste, so choose what you enjoy most. Crumbled cheese works best for a nice blend with the pasta. Adding spicy elements For those who like some heat, consider adding red pepper flakes or sliced jalapeños. A bit of spice can brighten the dish and add excitement. Start with a small amount and adjust to your taste. Incorporating seasonal vegetables Seasonal veggies are a great way to customize this salad. Add bell peppers, zucchini, or asparagus. These vegetables not only add color but also boost nutrition. Mix and match based on what is fresh and available. For the full recipe, check out the Mediterranean Chicken Pasta Salad section above. To keep your Mediterranean chicken pasta salad fresh, store it in an airtight container. Make sure to place it in the fridge right after serving. The salad stays good for about 3 to 5 days. After that, the flavors may fade and the veggies can get soggy. You can freeze the chicken and pasta separately. The vegetables and dressing do not freeze well. If you freeze the chicken and pasta, use them within 2 to 3 months for the best taste. To thaw, place them in the fridge overnight. You can also microwave them on low. To refresh your leftovers, add a splash of olive oil or a squeeze of lemon juice. This brings back the salad's bright flavors. Serve it cold or at room temperature. Pair it with warm pita or a side of fresh fruit for a tasty meal. Enjoy! Yes, you can make this salad ahead of time. To store it, place it in an airtight container. Chill the salad in the fridge. This keeps it fresh for up to three days. Just remember to mix it again before serving. The flavors will blend nicely overnight. Rotini or penne pasta works great in this salad. These shapes hold onto the dressing well. You can also use fusilli for a fun twist. If you prefer a lighter option, try whole wheat or gluten-free pasta. They will still taste amazing with the same ingredients. To lower the calories, switch to lean chicken breast. You can also reduce the amount of olive oil. Using less feta cheese can help too. Instead of dressing, squeeze fresh lemon juice for flavor. Adding more veggies will also make it lighter and healthier. For the full recipe, check out the Mediterranean Chicken Pasta Salad details. This post covered a tasty Mediterranean chicken pasta salad. You learned about the main ingredients like pasta and chicken. We explored how to dress it with olive oil, vinegar, and herbs. I shared step-by-step cooking and assembly tips. You discovered ways to adjust the dish for different diets and storage practices. In the end, you can enjoy this salad fresh or saved for later. Small changes can make it fit your needs. Experiment with flavors to find your favorite version. Happy cooking!

Mediterranean Chicken Pasta Salad

Discover the deliciousness of Mediterranean Chicken Pasta Salad! This vibrant dish is packed with fresh ingredients like cherry tomatoes, cucumbers, and feta cheese, perfectly combined with tender chicken and flavorful olives. It's easy to make, taking only 45 minutes from prep to chill, making it a fantastic meal for any occasion. Click now to explore the full recipe and impress your family and friends with this tasty salad!
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Ingredients
  

2 cups rotini or penne pasta

1 cup cooked chicken breast, diced

1 cup cherry tomatoes, halved

1 cucumber, diced

1/2 red onion, finely chopped

1/2 cup Kalamata olives, pitted and sliced

1/2 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

1/4 cup olive oil

2 tablespoons red wine vinegar (or substitute with lemon juice)

1 teaspoon dried oregano

Salt and pepper to taste

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil and add the rotini or penne pasta. Cook according to package instructions until al dente. Drain and rinse under cold water to stop cooking.

    Prep the Veggies: While the pasta cools, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, and finely chop the red onion and parsley.

      Mix the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar (or lemon juice), dried oregano, salt, and pepper until emulsified.

        Combine Ingredients: In a large mixing bowl, combine the cooled pasta, cooked chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and parsley.

          Add the Dressing: Pour the dressing over the pasta salad and gently toss everything together until all ingredients are well coated with the dressing.

            Chill and Serve: Allow the salad to chill in the refrigerator for at least 30 minutes before serving to let the flavors meld together. Serve cold or at room temperature.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6

                - Presentation Tips: Serve in a large bowl or individual plates, garnished with a sprinkling of additional feta and a few fresh parsley leaves on top for color.