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Mediterranean Chicken Pasta Salad

Mediterranean chicken pasta salad with grilled chicken, feta, olives, and a lemon-herb dressing for a bright, tangy main-dish salad. Penne is cooked al dente, rinsed cool, then tossed with crisp vegetables and chilled for meal-prep-ready flavor.
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Prep Time 20 minutes
Cook Time 15 minutes
chilling 1 hour
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Mediterranean
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Pasta and salad
  • 1 lb penne pasta Cook to al dente for best texture after chilling.
  • 2 cup grilled chicken breast, sliced Use leftovers or grill ahead for even, tender slices.
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 0.5 cup Kalamata olives, sliced
  • 0.5 cup red onion, diced
  • 6 oz feta cheese, crumbled Fold in gently so it stays in soft crumbles.
Lemon-herb dressing
  • 0.25 cup olive oil
  • 3 tbsp lemon juice
  • 2 clove garlic, minced
  • 1 tbsp fresh oregano (or 1 teaspoon dried)
  • Salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Cook pasta
  1. Cook penne pasta according to package directions until al dente, then drain.
  2. Rinse the drained pasta with cold water to stop the cooking and help it chill evenly.
Make lemon-herb dressing
  1. Whisk olive oil, lemon juice, minced garlic, oregano, salt, and pepper until smooth and combined.
Assemble salad
  1. Combine pasta, sliced grilled chicken, halved cherry tomatoes, diced cucumber, sliced Kalamata olives, and diced red onion in a large bowl.
  2. Pour the lemon-herb dressing over the salad and toss to combine so every piece is coated.
  3. Gently fold in the crumbled feta cheese to keep it from breaking down too much.
Chill
  1. Refrigerate the salad for at least 1 hour before serving so the flavors meld and the dressing sets.

Notes

Pro tip: rinse the pasta thoroughly with cold water so it doesn’t keep cooking while you chill—this keeps the texture firm in meal prep. Refrigerate in an airtight container for up to 4 days; freeze is not recommended because cucumber and feta can soften. For a lighter option, use part-skim feta and reduce olive oil to 3 tablespoons while keeping the lemon-juice ratio for the same tangy punch.