Homemade Mediterranean Chicken Pasta Salad
When the sun is out and the schedule is packed, this Mediterranean Chicken Pasta Salad is the recipe I turn to. There is something so incredibly satisfying about the combination of warm, herb-crusted grilled chicken against a backdrop of chilled pasta and crisp, sun-ripened vegetables.
Ingredients
- 1 lb Rotini or Fusilli pasta
- 1.5 lbs Chicken breast boneless and skinless
- 1 cup Cherry tomatoes halved
- 1 large English cucumber diced
- ½ Red onion thinly sliced
- ½ cup Fresh basil leaves torn or chiffonade
- ¼ cup Fresh parsley chopped
- ⅓ cup Extra virgin olive oil
- 3 tbsp Fresh lemon juice
- 1 tsp Dried oregano
- ½ tsp Garlic powder
- Salt and black pepper to taste
Instructions
- Cook the pasta in a large pot of boiling salted water according to package directions for al dente. Drain and rinse with cold water; set aside.
- Season chicken with salt, pepper, and garlic powder. Grill over medium-high heat for 6–7 minutes per side until fully cooked. Let rest for 5 minutes, then slice into bite-sized strips.
- In a large mixing bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper.
- Add the cooled pasta to the bowl and toss to coat thoroughly with the dressing.
- Fold in the cherry tomatoes, cucumber, red onion, and fresh parsley.
- Add the sliced grilled chicken and fresh basil. Toss gently to combine.
- Taste and adjust seasoning with extra lemon or salt if needed. Serve chilled or at room temperature.