Description

This Summery Chicken Pasta Salad is a fresh, vibrant, and easy-to-make dish perfect for warm weather. Combining tender cooked chicken, colorful vegetables, and a tangy lemon-oregano dressing, this salad is both hearty and refreshing. Perfect as a light lunch or a side dish for outdoor gatherings, it offers a great balance of protein, veggies, and pasta all tossed in a flavorful dressing.

Ingredients

Scale

Pasta and Protein

8 ounces pasta (such as rotini or penne)
2 cups cooked chicken, diced (grilled, roasted, or poached)

Vegetables

1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup bell peppers, diced (red, yellow, or orange)
1/2 cup red onion, finely chopped
1/2 cup black olives, sliced
1/4 cup fresh parsley, chopped

Cheese

1/4 cup feta cheese, crumbled (optional)

Dressing

1/3 cup olive oil
2 tablespoons lemon juice (fresh)
1 teaspoon dried oregano
Salt and pepper to taste

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Instructions

Cook Pasta: Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool it for the salad.
Prepare Chicken: Season the chicken with your preferred spices, then grill or bake until fully cooked. Once cooled, dice into bite-sized pieces.
Chop Vegetables: Wash and chop the cherry tomatoes, cucumber, bell peppers, red onion, and parsley into uniform, bite-sized pieces.
Combine Ingredients: In a large mixing bowl, combine the cooked pasta, diced chicken, chopped vegetables, sliced black olives, and chopped parsley. Toss gently to mix.
Make Dressing: In a small bowl, whisk together olive oil, fresh lemon juice, dried oregano, salt, and pepper until emulsified.
Toss Salad with Dressing: Pour the dressing over the pasta and chicken mixture and toss to coat everything evenly.
Add Feta Cheese: If using, sprinkle crumbled feta cheese over the top and gently fold it into the salad for creaminess.
Chill: Cover the salad with plastic wrap or a lid, and refrigerate for at least 30 minutes to allow flavors to meld and the salad to chill.
Final Toss and Adjust: Before serving, toss the salad again and taste. Adjust seasoning with additional salt and pepper if needed.
Serve: Serve the salad chilled or at room temperature for a refreshing and satisfying meal.

Notes

For best flavor, prepare the salad a few hours in advance to allow the dressing to soak into the ingredients.
Feel free to substitute the chicken with turkey or a vegetarian protein like chickpeas if desired.
If you prefer a creamier dressing, add a spoonful of Greek yogurt to the olive oil and lemon mixture.
Use gluten-free pasta to make this salad gluten-free.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.