This chicken pasta salad is a tasty way to enjoy those fresh Mediterranean flavors. It’s full of savory goodness, making it a great dish for summer days or busy lunches. You’ll find yourself craving this one!
This recipe cuts weeknight prep time, uses simple pantry ingredients, travels well for lunches, minimizes cleanup, and provides a light, satisfying option for busy households.
I know how tricky it can be to find something that everyone can enjoy, especially with dietary restrictions in my family. This salad solves that problem since it’s gluten-free and packed with protein and fiber, keeping everyone satisfied.
What I love most about this recipe is how simple it is. Prep takes just 10 minutes, and after a quick cook time of 30 minutes, you’ve got a filling meal. Plus, it’s easy to make ahead for those hectic days when cooking feels impossible.
If you need a sweet treat to go with your salad, you can try making Brown Butter Cupcakes. They’re a delightful way to end your meal!
Table of contents
Why You Will Love This Recipe
- Fresh Mediterranean Flavors : This chicken pasta salad is bursting with savory and tangy notes that remind you of sunny days by the Mediterranean Sea.
- Convenient Make-Ahead : Prep it in advance for busy lunches or summer picnics. It tastes just as good chilled and is super easy to grab and go.
- Protein-Packed Goodness : Rich in protein and fiber, this dish keeps you full and satisfied, making it a great choice for a hearty meal any time.
- Easy Storage : Leftovers can hang out in the fridge for up to three days, so you can enjoy this delicious salad multiple times without any fuss.
Mediterranean Chicken Pasta Salad
- Prep Time: 10 minutes
- Cool Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: salad
- Method: boiling, skillet cooking
- Cuisine: Mediterranean
- Diet: gluten free
Description
A delicious Mediterranean chicken pasta salad that’s gluten free and perfect for summer meals.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon extra virgin olive oil
- 21/2 teaspoons Italian seasoning
- 1/21/2 teaspoon sea salt
- 1/81/2 teaspoon black pepper
- 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
- 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)
Instructions
- Cook Chicken & Rest: Start by cooking the chicken in a large skillet with the extra virgin olive oil, Italian seasoning, sea salt, and black pepper over medium-high heat. Cook until golden brown and cooked through, about 5-7 minutes on each side, or until it reaches an internal temperature of 165 degrees F. Let the chicken rest for 10 minutes before slicing to maintain its juiciness.
- Boil & Rinse Pasta: In a pot, boil water and add rigatoni along with 1 tablespoon of salt. Cook pasta until it is al dente, approximately 8-10 minutes. Drain pasta in a colander and rinse briefly under cold water to stop the cooking process and cool it down.
- Make Vinaigrette: In a small bowl, whisk together the 1/4 cup of extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, 3/41/2 teaspoon of sea salt, and 1/41/2 teaspoon of black pepper until well combined. Whisk again just before dressing the salad.
- Toss Salad Ingredients: In a large mixing bowl, combine the halved cherry tomatoes, sliced roasted red peppers, halved kalamata olives, drained capers, cooked rigatoni, and sliced chicken. Gently toss to combine all ingredients so they are evenly distributed.
- Chill & Serve: Add the arugula, fresh basil, and grated Parmesan cheese just before serving to avoid wilting. Chill the salad in the refrigerator for at least 15 minutes for best flavor, and serve chilled.
Notes
- Storage Tips: Leftovers will keep in an airtight container in the refrigerator for up to 3 days.
- Expert Tips: Allow the chicken to rest for 10 minutes before slicing for juiciness.
- When preparing pasta, using 1 tablespoon of salt in boiling water helps ensure even seasoning.
- If greens wilt quickly, add arugula and basil right before serving to maintain freshness.
- For al dente pasta, ensure to cook until firm to the bite; rinse briefly after draining.
- If the vinaigrette separates, whisk it again just before serving to combine.
- Reheating Instructions: There is no need to reheat; this salad is best served cold.
- Serving Suggestions: Serve chilled for a refreshing summer meal. Pair with a side of garlic bread for a heartier option. Complement with a cool drink like lemonade or iced tea.
- Recipe Variations: Swap chicken for grilled shrimp for a seafood twist. Add feta cheese for an extra flavor boost. Incorporate roasted vegetables for a more complex taste.
- Ingredient Notes: Select ripe cherry or grape tomatoes for the best flavor. You can substitute the rigatoni with penne, ziti, cavatappi, or farfalle. If arugula is unavailable, baby spinach or baby kale can provide a similar texture. Dijon mustard can be swapped with whole grain mustard for added texture.
Nutrition
- Serving Size: 1 serving
- Calories: 443.4
- Sugar: 3g
- Sodium: 1021.9mg
- Fat: 16.7g
- Saturated Fat: 3g
- Unsaturated Fat: Not specified
- Trans Fat: 0g
- Carbohydrates: 46.6g
- Fiber: 3.4g
- Protein: 25.7g
- Cholesterol: 52mg
Ingredient Notes
- Chicken breasts: Juicy chicken is the star here! Grab boneless, skinless ones and don’t forget to let ’em rest post-cooking for extra tenderness.
- Extra virgin olive oil: This adds a lovely richness to the chicken and dressing. Go for a good quality oil for the best flavor.
- Italian seasoning: It brings a burst of herby goodness! If you’re out, a blend of dried oregano, basil, and thyme works like a charm.
- Black pepper: Just a smidge of this adds a nice kick to your dish without overpowering the other flavors. Freshly ground is best if you’ve got it!
- Rigatoni: I like this pasta shape for its ability to hold onto the dressing and other goodies. You can swap it for penne if needed.
- Cherry or grape tomatoes: These sweet, juicy gems provide freshness and color. Pick the ripest ones for the best taste!
- Roasted red peppers: They add a nice smoky element. If you don’t have these, fresh peppers roasted in the oven work well too.
- Kalamata olives: Bring a briny flavor that complements everything! If you’re not a fan, green olives can step in for a different twist.
- Capers: These little bursts of brininess are key in balancing flavors. If you can’t find them, a splash of pickling juice works too.
- Arugula: This adds a peppery bite that brightens the salad. If you can’t find it, baby spinach is a decent alternative.
- Fresh basil: Nothing beats the aroma and taste of fresh basil. Feel free to use dried basil in a pinch; just adjust the amount.
- Parmesan cheese: For a savory finish, grated Parmesan does the trick! If you’re dairy-free, try nutritional yeast for a cheesy vibe.
- Red wine vinegar: This adds a nice tang to the dressing. White wine vinegar or apple cider vinegar can work if that’s what you have.
- Dijon mustard: It gives the vinaigrette a creamy texture and a zesty kick. If you prefer, yellow mustard can work in a pinch.
- Garlic: A touch of minced garlic is a must for flavor! If you’re not a fan, a garlic powder alternative will do.
- Chicken breasts: Juicy chicken is the star here! Grab boneless, skinless ones and don’t forget to let ’em rest post-cooking for extra tenderness.
- Extra virgin olive oil: This adds a lovely richness to the chicken and dressing. Go for a good quality oil for the best flavor.
- Italian seasoning: It brings a burst of herby goodness! If you’re out, a blend of dried oregano, basil, and thyme works like a charm.
- Black pepper: Just a smidge of this adds a nice kick to your dish without overpowering the other flavors. Freshly ground is best if you’ve got it!
- Rigatoni: I like this pasta shape for its ability to hold onto the dressing and other goodies. You can swap it for penne if needed.
- Cherry or grape tomatoes: These sweet, juicy gems provide freshness and color. Pick the ripest ones for the best taste!
- Roasted red peppers: They add a nice smoky element. If you don’t have these, fresh peppers roasted in the oven work well too.
- Kalamata olives: Bring a briny flavor that complements everything! If you’re not a fan, green olives can step in for a different twist.
- Capers: These little bursts of brininess are key in balancing flavors. If you can’t find them, a splash of pickling juice works too.
- Arugula: This adds a peppery bite that brightens the salad. If you can’t find it, baby spinach is a decent alternative.
- Fresh basil: Nothing beats the aroma and taste of fresh basil. Feel free to use dried basil in a pinch; just adjust the amount.
- Parmesan cheese: For a savory finish, grated Parmesan does the trick! If you’re dairy-free, try nutritional yeast for a cheesy vibe.
- Red wine vinegar: This adds a nice tang to the dressing. White wine vinegar or apple cider vinegar can work if that’s what you have.
- Dijon mustard: It gives the vinaigrette a creamy texture and a zesty kick. If you prefer, yellow mustard can work in a pinch.
- Garlic: A touch of minced garlic is a must for flavor! If you’re not a fan, a garlic powder alternative will do.
Recipe Tips
- If chicken seems dry, allowing it to rest for 10 minutes will improve juiciness.
- When preparing pasta, using 1 tablespoon of salt in boiling water helps ensure even seasoning.
- If greens wilt quickly, adding arugula and basil right before serving will keep them fresh.
- For al dente pasta, cooking until it’s firm to the bite is key; rinse briefly after draining.
- If the vinaigrette separates, a quick whisk just before serving will bring it back together.
Serving Suggestions
Serve this chicken pasta salad chilled for a refreshing summer meal. Complement it with garlic bread for a heartier option or a cool drink like lemonade.
This chicken pasta salad works well at summer picnics or potlucks. Try it alongside grilled chicken, shrimp skewers, or fresh vegetable platters.
Add a drizzle of balsamic vinaigrette or a squeeze of lemon juice for extra flavor. These finishing touches can brighten up the dish nicely.
Recipe variations
- You can use grilled shrimp instead of chicken for a lighter seafood option. This swap adds a fresh flavor to your pasta salad.
- Add 1/2 cup of crumbled feta cheese to enhance the overall taste profile of the salad, giving it a tangy and creamy twist.
- Either use roasted vegetables such as zucchini and bell peppers or fresh veggies like cucumbers and radishes for added crunch and color.
- If you’re preparing for a larger group, scale your ingredients up by 1.5 times. This means using 1.5 pounds of chicken and 18 ounces of rigatoni.
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How to Store?
To keep your chicken pasta salad fresh, follow these storage tips:
Refrigeration: Store salad in an airtight container in the refrigerator for up to 3 days to maintain freshness.
Freezing: Place salad in a freezer bag, removing excess air. Freeze for up to 2 months. Thaw in the refrigerator before serving.
Reheating: For best results, gently reheat in the microwave or serve chilled after thawing for a refreshing meal.
Other Recipes You’ll Love
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