Light Greek Chicken Pasta Salad

Mediterranean cuisine is often celebrated not only for its vibrant flavors and diverse ingredients but also for the numerous health benefits it offers. Rooted in the culinary traditions of countries bordering the Mediterranean Sea, this cuisine emphasizes fresh vegetables, whole grains, lean proteins, and healthy fats, making it a cornerstone of a balanced diet. A well-crafted Mediterranean dish can provide essential nutrients while tantalizing the taste buds, and one such example is the Mediterranean Breeze: Light Greek Chicken Pasta Salad.

Discover the Mediterranean Breeze: Light Greek Chicken Pasta Salad, a vibrant dish that highlights the best of Mediterranean cuisine. Packed with colorful vegetables like cherry tomatoes and cucumbers, lean chicken breast, and the bold flavors of Kalamata olives and feta cheese, this salad is both satisfying and nutritious. Ideal for meal prep, summer gatherings, or quick weeknight dinners, it offers a delightful balance of flavors and health benefits that everyone can enjoy. Enjoy the freshness of the Mediterranean in every bite!

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Ingredients

8 oz whole wheat penne pasta

1 lb boneless, skinless chicken breast

1 tbsp olive oil

1 tsp dried oregano

Salt and pepper to taste

1 cup cherry tomatoes, halved

1 cucumber, diced

1/2 red onion, finely chopped

1/2 cup Kalamata olives, pitted and sliced

1/2 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

Juice of 1 lemon

3 tbsp balsamic vinegar

1 tsp Dijon mustard

Instructions

Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Add the whole wheat penne pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and rinse under cold water to stop the cooking process. Set aside.

Prepare the Chicken: While the pasta cooks, heat the olive oil in a skillet over medium heat. Season the chicken breasts with oregano, salt, and pepper on both sides. Once the skillet is hot, add the chicken and cook for about 6-7 minutes on each side until fully cooked through and golden brown. Remove from the skillet and let it rest for a few minutes before slicing into bite-sized pieces.

Combine the Vegetables: In a large mixing bowl, combine the cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and fresh parsley.

Make the Dressing: In a small bowl, whisk together the lemon juice, balsamic vinegar, and Dijon mustard. Pour this mixture over the vegetable mixture and toss to coat.

Assemble the Salad: Add the cooked pasta and sliced chicken to the mixing bowl with the vegetables and dressing. Gently toss everything together until well combined. Adjust seasoning with salt and pepper if needed.

Chill and Serve: Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature, garnished with additional parsley or feta if desired.

Prep Time, Total Time, Servings: 20 minutes | 1 hour | 4-6 servings