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Mediterranean cuisine is celebrated for its vibrant flavors, fresh ingredients, and healthful qualities. With an emphasis on wholesome foods such as fruits, vegetables, whole grains, and lean proteins, this culinary tradition not only nourishes the body but also delights the palate. Among the array of delectable Mediterranean dishes, the Grilled Chicken Greek Pasta Salad stands out as a perfect embodiment of summer dining. It combines succulent grilled chicken, al dente pasta, crisp vegetables, and a zesty dressing, offering a refreshing and satisfying option for gatherings, picnics, or meal prep.

Grilled Chicken Greek Pasta Salad

Discover the vibrant flavors of the Mediterranean with this Grilled Chicken Greek Pasta Salad. Packed with succulent grilled chicken, al dente pasta, and fresh vegetables like cherry tomatoes and cucumbers, this dish is a perfect summer staple for picnics, gatherings, or meal prep. Easy to prepare and rich in nutrients, it's not just a feast for the palate but also a healthful choice. Dive into the delightful world of Mediterranean cuisine and impress your loved ones with this satisfying salad!
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Ingredients
  

2 cups rotini or penne pasta

1 lb boneless, skinless chicken breasts

2 tbsp olive oil (plus more for grilling)

1 tsp dried oregano

Salt and pepper to taste

1 cup cherry tomatoes, halved

1 cucumber, diced

1 cup Kalamata olives, pitted and sliced

1/2 red onion, thinly sliced

1 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

Juice of 1 lemon

1/4 cup red wine vinegar

1/2 tsp garlic powder

1/2 tsp black pepper

Instructions
 

Cook the pasta: In a large pot, bring salted water to a boil. Add the rotini or penne pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Set aside.

    Prepare the chicken: In a medium bowl, combine 2 tablespoons of olive oil, dried oregano, salt, and pepper. Coat the chicken breasts in this mixture and let marinate for at least 15 minutes.

      Grill the chicken: Preheat your grill or grill pan over medium-high heat. Cook the marinated chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from grill and let rest for 5 minutes before slicing.

        Make the dressing: In a small bowl or jar, whisk together the lemon juice, red wine vinegar, garlic powder, and 1/2 teaspoon black pepper. Slowly drizzle in a couple tablespoons of olive oil, whisking constantly until emulsified.

          Combine ingredients: In a large mixing bowl, add the cooked pasta, grilled chicken (sliced), cherry tomatoes, diced cucumber, Kalamata olives, red onion, feta cheese, and parsley.

            Dress the salad: Pour the dressing over the pasta salad and toss gently to combine. Ensure all ingredients are evenly coated with the dressing.

              Chill and serve: Allow the salad to chill in the refrigerator for at least 30 minutes to let the flavors meld together before serving. Toss again and adjust seasoning if needed.

                Prep Time, Total Time, Servings: 20 mins | 1 hr | 6 servings