Description
A vibrant and flavorful Mediterranean Chicken Pasta Salad packed with tender chicken, colorful vegetables, Kalamata olives, sun-dried tomatoes, feta cheese, and a zesty homemade vinaigrette. Perfect for a light lunch, dinner, or potluck!
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1 lb pasta (rotini, penne, or farfalle work well)
- 1 cup Kalamata olives, pitted and halved
- 1 cup sun-dried tomatoes, oil-packed, drained
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/2 cup red onion, thinly sliced
- 4 oz feta cheese, crumbled
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon sugar (optional, to balance acidity)
- Salt and freshly ground black pepper to taste
Instructions
1. Pat the chicken breasts dry. If very thick, slice horizontally to ensure even cooking.
2. In a small bowl, mix 2 tbsp olive oil with oregano, basil, garlic powder, onion powder, and red pepper flakes. Rub all over the chicken. Season with salt and pepper.
3. Heat a large skillet over medium-high. Add the chicken and cook 5–7 minutes per side, until internal temp reaches 165°F. Remove, rest 5 minutes, then dice.
4. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and rinse with cold water.
5. (Optional) Toss pasta with a little olive oil to prevent sticking.
6. Prepare the olives by pitting (if needed) and halving them.
7. Drain the sun-dried tomatoes. Pat dry and chop if large.
8. Dice the red and yellow bell peppers. Thinly slice the red onion (soak in cold water for 10 min if too strong).
9. Crumble the feta cheese. Chop parsley and basil.
10. In a small bowl or jar, whisk together 1/2 cup olive oil, red wine vinegar, minced garlic, Dijon mustard, oregano, basil, sugar (if using), salt, and pepper until emulsified. Taste and adjust seasoning.
11. In a large bowl, combine cooked pasta, diced chicken, olives, sun-dried tomatoes, bell peppers, red onion, feta cheese, parsley, and basil.
12. Pour dressing over the salad. Toss gently to coat all ingredients evenly.
13. (Optional) Cover and refrigerate for at least 30 minutes for best flavor.
14. Serve chilled or at room temperature.
Notes
For best results, use high-quality olive oil and fresh herbs.
Red wine vinegar can be substituted with white wine vinegar or lemon juice.
Omit red pepper flakes for a milder version.
Soaking red onion in cold water helps mellow the flavor.
Salad keeps well in the refrigerator for up to 3 days.
Optional add-ins: cucumbers, cherry tomatoes, or artichoke hearts.
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 6g
- Sodium: 540mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg