Description
Experience the vibrant tastes of the Mediterranean with this easy-to-make Chicken Pasta Salad. Perfectly cooked pasta mingles with tender chicken, fresh veggies, and a zesty dressing that captures the essence of sun-soaked shores. Ideal for picnics, barbecues, or impressing guests at dinner, this dish is as visually stunning as it is delicious. Get ready to take your taste buds on a delightful journey!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 8 oz fusilli or penne pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup extra virgin olive oil
- Juice of 1 lemon
- 2 tsp dried oregano
- Salt and pepper to taste
Instructions
- Cook the pasta in salted boiling water until al dente (approx. 8-10 minutes). Drain and rinse with cold water.
- Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat and cook chicken until golden brown (7-8 minutes per side). Let cool before chopping.
- Chop cherry tomatoes, cucumber, and red onion.
- In a bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper for the dressing.
- Combine pasta, chopped veggies, diced chicken, and feta in a large bowl. Drizzle with dressing and toss gently.
- Serve immediately or chill until ready to enjoy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 80mg
Keywords: Customize by adding your favorite veggies like bell peppers or olives. For a vegetarian version, replace chicken with chickpeas or grilled vegetables. Store leftovers in an airtight container for up to three days.