Mediterranean Lemon Chicken Pasta Salad

There’s something inherently vibrant and refreshing about a good pasta salad, and that’s exactly what you’ll find with this Mediterranean Lemon Chicken Pasta Salad. I remember the first time I made this dish; it was a sun-soaked afternoon in the backyard, family members gathered around the picnic table, laughter filling the air. The moment I tossed together the pasta, tender chicken, and bright vegetables, I knew I had created something special. The tangy lemon paired with the fresh herbs and hearty ingredients brought every flavor to life, inviting everyone to dig in. From that day on, it became a staple for summer gatherings and cozy family dinners alike, a dish that effortlessly combines comfort and joy.

Ingredients to Make Mediterranean Lemon Chicken Pasta Salad

This Mediterranean Lemon Chicken Pasta Salad features a delightful assortment of fresh ingredients that not only taste great together but also provide a nutritious meal. The combination of rotini pasta, chicken, and fresh vegetables creates a hearty, filling dish that’s perfect for any occasion. Let’s dive into the key players of this vibrant salad.

• 1 pound dry rotini pasta: A lovely shape that holds onto the dressing and other ingredients beautifully.
• 4 tablespoons olive oil, plus more as needed: Adds richness and a hint of fruitiness to the dish.
• 1.50 to 2 pounds boneless skinless chicken breasts, diced into bite-sized pieces: The protein powerhouse that makes this salad satisfying.
• 1 (15-ounce) can chickpeas, drained and rinsed: Adds a hearty texture and nutty flavor.
• 1 to 2 tablespoons lemon pepper seasoning, or as desired: A flavorful seasoning that ties all the flavors together.
• ¾ teaspoon dried oregano: Adds an aromatic touch, enhancing the Mediterranean vibe.
• ¾ teaspoon kosher salt, or as desired: Essential for balancing flavors.
• ¾ teaspoon freshly ground black pepper, or as desired: Gives a subtle heat and depth.
• 3 to 5 cloves garlic, finely chopped or pressed: Provides a savory kick that enhances the overall taste.
• 4 cups fresh spinach: Adds color, nutrition, and a slight earthiness to the dish.
• 1 medium red bell pepper, diced into small pieces: Brings sweetness and crunch.
• 1 medium cucumber or English cucumber, diced into small pieces: Adds a refreshing crunch.
• ½ medium red onion, finely chopped: A sharp flavor that complements the other ingredients.
• ⅓ cup fresh basil, chiffonade-cut: Introduces aromatic freshness.
• Juice from 1 medium fresh lemon: Brightens the dish and amplifies the flavors.
• ½ cup crumbled feta cheese, optional and to taste: For those who want a creamy, tangy finish.

How to Cook Mediterranean Lemon Chicken Pasta Salad

Cooking this Mediterranean Lemon Chicken Pasta Salad is a straightforward and rewarding endeavor. I love how each step builds upon the last to create a beautiful dish. Let’s break it down into manageable steps.

1. Start by cooking the pasta according to the package directions. Once it’s al dente, drain it and transfer it to a very large bowl. Set this aside while you prepare the chicken and other ingredients.
2. In a large skillet, heat 4 tablespoons of olive oil over medium-high heat. Once hot, add the chicken pieces. Cook for about 6 to 7 minutes, flipping them intermittently to ensure that all sides are cooked evenly. You’ll know they’re done when they’re golden brown and no longer pink in the center.
3. Next, add the drained chickpeas into the skillet. Sprinkle them with the lemon pepper seasoning, oregano, salt, and black pepper. Stir to combine everything well and cook for about 1 minute. If the mixture looks a little dry, don’t hesitate to drizzle in more olive oil to keep things moist.
4. Now it’s time to add in the garlic. Cook it for about 1 minute, stirring constantly, until it becomes fragrant. This is when your kitchen will start to smell amazing!
5. Carefully transfer the cooked chicken and chickpea mixture into the bowl with the cooked pasta.
6. Add the fresh spinach next. Don’t worry if it seems like a lot; it will wilt significantly as it heats from the pasta and chicken.
7. Now, fold in the red bell pepper, cucumber, red onion, basil, and the juice from 1 medium fresh lemon. Mix everything together gently, and if it appears dry, add a bit more olive oil to achieve your desired consistency.
8. Before serving, taste the salad and adjust the lemon pepper, salt, or pepper according to your preference. Remember, this is a large quantity, so it’s crucial that the flavors are well balanced.
9. If you’d like to add feta cheese, do so now. If you prefer it not to melt, wait until the mixture cools down a bit before adding.
10. Serve the Mediterranean Lemon Chicken Pasta Salad warm, at room temperature, or chilled. It will keep well in an airtight container in the fridge for up to 5 days, making it a fantastic option for meal prep.

Substitutions and Tips

Cooking is all about flexibility, and this Mediterranean Lemon Chicken Pasta Salad is no exception. Here are some tips to ensure your dish turns out perfectly.

• Storage: Store leftovers in an airtight container in the fridge for up to 5 days. It’s perfect for meal prep or quick lunches.
• Freezing: While I wouldn’t recommend freezing the salad once it’s mixed, you can freeze the cooked chicken and pasta separately.
• Pairing: This salad pairs wonderfully with grilled vegetables or a light vinaigrette on the side.
• Herb variations: Experiment with different fresh herbs like parsley or dill for a unique twist.
• Vegetarian option: For a vegetarian version, substitute the chicken with extra chickpeas or grilled tofu.
• Make it spicy: If you enjoy a bit of heat, add red pepper flakes or some diced jalapeños for a kick!

How to Serve Mediterranean Lemon Chicken Pasta Salad

Serving your Mediterranean Lemon Chicken Pasta Salad can be just as enjoyable as cooking it! Here are some ideas to elevate the experience.

• Great for gatherings: Serve it at potlucks, barbecues, or family dinners. It’s a guaranteed crowd-pleaser!
• Perfect for lunch: Pack it into individual containers for an easy lunch option that’s just as delicious the next day.
• Accompany with bread: Pair it with crusty bread or warm pita to create a more filling meal.
• Seasonal serving: Enjoy it during summer months when fresh produce is at its peak, but it’s hearty enough for year-round enjoyment.
• Personalize your bowl: Let guests add their choice of toppings, such as more basil or feta cheese!
• Storage tips: For best flavor, consume within 5 days, and always keep it refrigerated.

FAQ

Conclusion

The Mediterranean Lemon Chicken Pasta Salad is a delightful blend of flavors and textures that can elevate any meal. It’s not just a salad; it’s a celebration of fresh ingredients that come together to create something truly special. I encourage you to try making it for your next gathering or meal prep. You won’t be disappointed with the satisfying taste and the joy it brings to the table.

Mediterranean Lemon Chicken Pasta Salad

The ultimate comfort food for summer gatherings, this Mediterranean Lemon Chicken Pasta Salad is bursting with fresh flavors! Easy to make and delightful to eat, it combines juicy chicken, al dente pasta, and vibrant veggies, making it a must-try for your next meal. Perfect for meal prep or entertaining, enjoy it tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 12 servings

Course: Dinner, Salads

Cuisine: Mediterranean

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound dry rotini pasta
• 4 tablespoons olive oil plus more as needed
• 1.5 to 2 pounds boneless skinless chicken breasts diced into bite-sized pieces
• 1 15-ounce can chickpeas drained and rinsed
• 1 to 2 tablespoons lemon pepper seasoning or as desired
• ¾ teaspoon dried oregano
• ¾ teaspoon kosher salt or as desired
• ¾ teaspoon freshly ground black pepper or as desired
• 3 to 5 cloves garlic finely chopped or pressed
• 4 cups fresh spinach or as desired (about 4 huge handfuls)
• 1 medium red bell pepper diced into small pieces
• 1 medium cucumber or English cucumber, diced into small pieces
• ½ medium red onion finely chopped
• ⅓ cup fresh basil chiffonade-cut
• 1 medium fresh lemon juice from one
• ½ cup crumbled feta cheese optional and to taste

Equipment

• Pot
• Large bowl
• Large Skillet

Method

 

1. Start by cooking the pasta according to the package directions. Once it’s al dente, drain it and transfer it to a very large bowl. Set this aside while you prepare the chicken and other ingredients.
2. In a large skillet, heat 4 tablespoons of olive oil over medium-high heat. Once hot, add the chicken pieces. Cook for about 6 to 7 minutes, flipping them intermittently to ensure that all sides are cooked evenly. You’ll know they’re done when they’re golden brown and no longer pink in the center.
3. Next, add the drained chickpeas into the skillet. Sprinkle them with the lemon pepper seasoning, oregano, salt, and black pepper. Stir to combine everything well and cook for about 1 minute. If the mixture looks a little dry, don’t hesitate to drizzle in more olive oil to keep things moist.
4. Now it’s time to add in the garlic. Cook it for about 1 minute, stirring constantly, until it becomes fragrant. This is when your kitchen will start to smell amazing!
5. Carefully transfer the cooked chicken and chickpea mixture into the bowl with the cooked pasta.
6. Add the fresh spinach next. Don’t worry if it seems like a lot; it will wilt significantly as it heats from the pasta and chicken.
7. Now, fold in the red bell pepper, cucumber, red onion, basil, and the juice from 1 medium fresh lemon. Mix everything together gently, and if it appears dry, add a bit more olive oil to achieve your desired consistency.
8. Before serving, taste the salad and adjust the lemon pepper, salt, or pepper according to your preference. Remember, this is a large quantity, so it’s crucial that the flavors are well balanced.
9. If you’d like to add feta cheese, do so now. If you prefer it not to melt, wait until the mixture cools down a bit before adding.
10. Serve the Mediterranean Lemon Chicken Pasta Salad warm, at room temperature, or chilled. It will keep well in an airtight container in the fridge for up to 5 days, making it a fantastic option for meal prep.

Notes

• Lemon pepper seasoning: Can be a bit of a wild card in terms of sodium. Be generous but taste as you go!
• Fresh herbs: Consider using fresh parsley or dill as alternatives to basil.
• Serving temperature: This salad is delicious warm, at room temp, or chilled.
• Flavor balance: Always taste and adjust seasoning at the end to ensure maximum flavor.
• Storage: Store in an airtight container for up to 5 days for the best taste!

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