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Mediterranean cuisine is celebrated not only for its vibrant flavors and aromas but also for its numerous health benefits. Characterized by the use of fresh ingredients, olive oil, whole grains, and an abundance of vegetables, this culinary tradition promotes a balanced diet that can lead to improved heart health and overall well-being. One dish that encapsulates these principles beautifully is the Light Greek Chicken Pasta Salad. This recipe combines the wholesome goodness of whole wheat pasta, lean chicken, and a colorful array of vegetables, making it an ideal choice for a quick, nutritious meal.

Light Greek Chicken Pasta Salad

Discover the vibrant flavors of Mediterranean cuisine with this Light Greek Chicken Pasta Salad recipe. Packed with whole wheat penne, lean chicken, fresh veggies, Kalamata olives, and feta cheese, this salad is as nutritious as it is delicious. Perfect for lunch, dinner, or meal prep, it's a versatile dish that impresses at gatherings and provides a balanced meal. Enjoy this refreshing salad that brings together health benefits and great taste effortlessly!
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Ingredients
  

2 cups whole wheat penne pasta

1 lb boneless, skinless chicken breasts

1 teaspoon olive oil

1 teaspoon dried oregano

Salt and freshly ground 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

Zest and juice of 1 lemon

2 tablespoons red wine vinegar (or lemon juice for an alcohol-free option)

2 tablespoons extra virgin olive oil

Instructions
 

Cook the Pasta: Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil. Add the whole wheat penne pasta and cook according to package instructions until it's al dente, usually about 9-11 minutes. Once done, drain the pasta in a colander and rinse it under cold water to halt the cooking process. Set the pasta aside to drain completely.

    Prepare the Chicken: While the pasta is cooking, take the chicken breasts and pat them dry with paper towels. Brush both sides with olive oil and season generously with dried oregano, salt, and freshly ground pepper. Heat a skillet over medium heat and cook the chicken breasts for approximately 6-7 minutes on each side, or until golden brown and fully cooked (ensure the internal temperature reaches 165°F). After removing from heat, allow the chicken to rest for a few moments before slicing it into bite-sized pieces.

      Combine Ingredients: In a large mixing bowl, combine the cooled pasta, sliced chicken, halved cherry tomatoes, diced cucumber, finely chopped red onion, sliced Kalamata olives, crumbled feta cheese, and the freshly chopped parsley.

        Make the Dressing: In a separate small bowl, whisk together the lemon zest and juice, red wine vinegar (or lemon juice), and extra virgin olive oil until emulsified. Season the dressing with salt and freshly ground pepper to enhance the flavors.

          Toss Salad: Drizzle the prepared dressing over the pasta salad mixture and carefully toss everything together using tongs or a large spoon, ensuring all ingredients are well incorporated. Taste the salad and adjust the seasoning if necessary.

            Chill & Serve: Cover the salad with plastic wrap or transfer it to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld beautifully. Serve the salad chilled or at room temperature, garnished with additional fresh parsley for a pop of color and freshness.

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

                - Presentation Tips: Serve this vibrant salad in a large, shallow bowl. Top with a sprinkle of extra feta and a few whole Kalamata olives for a stunning presentation. You can also add lemon wedges on the side for an extra citrusy touch!