Mediterranean Chicken Pasta Salad

If you’re looking for a quick and tasty meal, this Mediterranean chicken pasta salad is just what you need. It comes together really easily and brings those yummy Mediterranean flavors right to your table.

Solves busy weeknights with a quick, budget-friendly meal that provides protein, vegetables, and carbs in one dish, reduces cooking stress, and stores well for lunches.

I’ve had those days when I didn’t know what to make for lunch or dinner, and I wanted something light but filling. This recipe solves that problem nicely! The combination of chicken, pasta, and fresh veggies keeps you satisfied without feeling heavy.

What I love about this Mediterranean chicken pasta salad is that it takes just 40 minutes from start to finish. You’ll have perfectly cooked chicken and pasta, plus a dressing that packs a tasty punch. And the best part? It works great for meal prep, too!

If you’re a fan of fresh flavors, you’ll really enjoy this salad. It’s a crowd-pleaser and perfect for sharing. If you want something sweet to go with it, try my Vegetarian Smoky Chipotle Black Bean Pasta Salad.

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Mediterranean Chicken Pasta Salad

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• Author: Charlene
• Prep Time: 10 minutes
• Cool Time: Not applicable
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: salad
• Method: stovetop
• Cuisine: Mediterranean
• Diet: vegetarian

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Description

A colorful and flavorful Mediterranean Chicken Pasta Salad, perfect for a quick and healthy meal.

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Ingredients

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• 1 pound boneless, skinless chicken breasts
• 1 tablespoon extra virgin olive oil
• 12 ounces rigatoni
• 2 cups cherry or grape tomatoes, halved
• 1/2 cup sliced roasted red peppers
• 1/3 cup Kalamata olives, pitted and halved
• 2 tablespoons capers, drained
• 1 cup arugula
• 1/2 cup fresh basil, roughly chopped or torn
• 1/4 cup grated Parmesan cheese
• Sea salt (for boiling pasta)
• 1/4 cup extra virgin olive oil (for vinaigrette)
• 3 tablespoons red wine vinegar
• 21/2 teaspoons Dijon mustard
• 1 garlic clove, minced
• 3/41/2 teaspoon sea salt (for vinaigrette)
• 1/41/2 teaspoon black pepper (for vinaigrette)

Cook Mode

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Instructions

1. Cook Chicken & Cool: Heat a large skillet over medium-high heat and add 1 tablespoon extra virgin olive oil. Cook the chicken breasts until they are juicy and golden brown, about 6-7 minutes per side, until the internal temperature reaches 165 degrees F. Once done, remove from heat and let the chicken rest for 10 minutes to maintain moisture.
2. Cook Pasta & Drain: In a large pot, boil water with sea salt. Add the rigatoni and cook until tender but still al dente, about 10 minutes. Drain the pasta immediately in a colander to stop cooking and prevent mushiness.
3. Whisk Vinaigrette Ingredients: While the pasta cools, combine 1/4 cup extra virgin olive oil, 3 tablespoons red wine vinegar, 21/2 teaspoons Dijon mustard, 1 minced garlic clove, 3/41/2 teaspoon sea salt, and 1/41/2 teaspoon black pepper in a small bowl. Whisk until well combined, noticing the bright aroma from the mixture.
4. Toss Ingredients Together: In a large mixing bowl, add the cooled rigatoni, chopped chicken, halved cherry tomatoes, sliced roasted red peppers, halved Kalamata olives, drained capers, and grated Parmesan cheese. Gently mix the ingredients to create a colorful salad, keeping the mixture intact.
5. Add Greens & Serve: Just before serving, fold in the arugula and chopped basil for freshness. Toss gently to combine without wilting the greens, ensuring they maintain their vibrant color.

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Notes

• Storage Tips: Leftovers will keep in an airtight container in the refrigerator for up to 3 days. To maintain the freshness of the greens, add arugula and basil just before serving.
• Expert Tips: To achieve the juiciest chicken, remember to let it rest for about 10 minutes after cooking. Use high-quality olive oil in the vinaigrette to enhance the overall flavor of the salad. If your chicken turns out dry, reduce the cooking time or increase the resting time. Cooking the pasta until al dente and draining it immediately will prevent it from becoming mushy.
• Reheating Instructions: This salad is enjoyed cold; therefore, no reheating is necessary.
• Serving Suggestions: Serve this salad with a side of garlic bread, pair it with a light white wine, or enjoy it alongside a fresh fruit salad.
• Recipe Variations: For variety, consider using grilled chicken or poached chicken breasts. You can also substitute rigatoni with other pasta shapes like penne, ziti, or farfalle. If you prefer different greens, baby spinach or baby kale can be used instead of arugula.
• Ingredient Notes: When purchasing ingredients, look for fresh chicken breasts and consider using Castelvetrano olives for a milder taste if you desire a change. Fresh basil and arugula should appear vibrant and crisp for the best flavor profile.

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Nutrition

• Serving Size: 1 serving
• Calories: 443.4
• Sugar: 3g
• Sodium: 1021.9mg
• Fat: 16.7g
• Saturated Fat: 3g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 46.6g
• Fiber: 3.4g
• Protein: 25.7g
• Cholesterol: 52mg