Description
A vibrant Mediterranean-inspired pasta salad with tender chicken, crisp cucumber, tomatoes, olives, feta, and a zesty lemon dressing. Quick, balanced, and customizable for any meal.
Ingredients
1 lb boneless skinless chicken breast (cut into cubes)
8 oz pasta (penne or farfalle)
1 cup cherry tomatoes (halved)
1½ cups cucumber (thinly sliced, dried)
½ red onion (finely minced or sliced)
4 oz Kalamata olives (halved)
¾ cup feta cheese (cubed)
¼ cup fresh parsley (chopped)
2 teaspoons extra-virgin olive oil (for searing)
1½ tablespoons fresh lemon juice (for dressing)
1½ tablespoons extra-virgin olive oil (for dressing)
1 teaspoon dried oregano
Salt and cracked pepper (to taste)
Water (for pasta)
Instructions
Pat chicken dry and season with salt and pepper.
Heat 2 teaspoons olive oil in a pan over medium-high. Sear chicken until golden and cooked through (5-7 minutes). Set aside.
Boil water with 1 teaspoon salt. Cook pasta until al dente (8-10 minutes). Drain and rinse under cold water to cool.
In a bowl, whisk lemon juice, 1½ tbsp olive oil, oregano, and salt/pepper to taste.
Combine pasta, cucumber, tomatoes, red onion, olives, parsley, and feta in a large bowl.
Add cooled chicken and dressing. Toss gently to coat.
Serve chilled or at room temperature.
Notes
Customize with roasted red peppers, croutons, or spinach.
Store leftovers in an airtight container in the fridge for up to 2 days.
For a lighter version, reduce feta or ignore the dressing until serving.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (approx.)
- Calories: 320
- Sugar: 3g
- Sodium: 1800mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 60mg