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Mediterranean Chicken Pasta Salad

Mediterranean chicken pasta salad with tender penne, grilled chicken, crisp cucumbers, and feta in a lemon-herb dressing. A meal-prep friendly protein salad that’s tossed and chilled until flavors meld.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Pasta salad
  • 1 lb penne pasta Use dry penne for best bite after chilling.
  • 2 cup grilled chicken breast, sliced Chopped or thinly sliced for even distribution.
  • 1 cup cherry tomatoes, halved Add right before dressing for freshness.
  • 1 cup cucumber, diced Dice small so every forkful has crunch.
  • 0.5 cup Kalamata olives, sliced Slice for easier tossing.
  • 0.5 cup red onion, diced Dice finely to mellow in the fridge.
  • 6 oz feta cheese, crumbled Fold in gently to keep crumbles intact.
  • 0.25 cup olive oil Forms the base of the lemon-herb dressing.
  • 3 tbsp lemon juice Use fresh for brighter flavor.
  • 2 cloves garlic, minced Minced well so it disperses through the dressing.
  • 1 tbsp fresh oregano (or 1 teaspoon dried) Add dried if you don’t have fresh.
  • Salt and pepper to taste Season both the pasta cooking water and the dressing as needed.

Equipment

  • 1 sheet pan

Method
 

Cook and cool the pasta
  1. Cook penne pasta according to package directions until tender, then drain and rinse with cold water to stop cooking.
  2. Set the rinsed pasta aside to cool slightly so it doesn’t melt the dressing or soften the vegetables.
Make the lemon-herb dressing
  1. Whisk olive oil, lemon juice, minced garlic, oregano, salt, and pepper until the dressing looks evenly combined and slightly glossy.
Assemble the salad
  1. Combine pasta, grilled chicken, cherry tomatoes, cucumber, Kalamata olives, and red onion in a large bowl.
  2. Pour the dressing over the salad and toss until everything is coated.
  3. Gently fold in feta cheese so it stays in soft crumbles rather than breaking down completely.
Chill and serve
  1. Refrigerate the pasta salad for at least 1 hour before serving so the flavors blend and the pasta absorbs the dressing.

Notes

Pro tip: rinse the pasta with cold water and cool it a bit before tossing—this keeps the penne from clumping and prevents the feta from getting oily. Refrigerate in an airtight container for up to 4 days; the texture stays best in the first 2 days. Freezing is not recommended because cucumbers and tomatoes release water when thawed. For a lighter option, use reduced-fat feta and trim any visible fat from the chicken.