Name: Mediterranean Chicken Pasta Salad
Ingredients: 8 oz Chickpea Rotini Noodles (or pasta of choice); 12 oz Boneless, Skinless Chicken Breasts; ½ Cup Pitted Olives (mix of kalamata and green); 1 Cup Cucumber, diced; 1 Cup Cherry Tomatoes, halved; ¼ Cup Red Onion, diced; 1 Cup Artichoke Hearts, drained and chopped; ½ Cup Feta Cheese (or crumbled goat cheese); ¼ Cup Fresh Parsley, finely diced; Juice from ½-1 Lemon; 1 Handful of Arugula or Spinach (optional); ¼ Cup + 1 Tbsp Extra Virgin Olive Oil; 3 Tbsp Red Wine Vinegar; 1 tsp Dijon Mustard; 1 tsp Raw Honey; ½ tsp Dried Oregano; ½ tsp Dried Basil; ¼ tsp Garlic Powder; ¼ tsp EACH of Sea Salt and Black Pepper

Description

This protein-packed Mediterranean Chicken Pasta Salad combines chickpea pasta, tender shredded chicken, colorful vegetables, and a zesty homemade vinaigrette for a refreshing, make-ahead meal perfect for healthy lunches or potlucks. Gluten-free, dairy-optional, and ready in just 30 minutes of active time!

Ingredients

Scale

For the Pasta Salad:

8 oz Chickpea Rotini Noodles (or pasta of choice)
12 oz Boneless, Skinless Chicken Breasts
½ Cup Pitted Olives (mix of kalamata and green)
1 Cup Cucumber, diced
1 Cup Cherry Tomatoes, halved
¼ Cup Red Onion, diced
1 Cup Artichoke Hearts, drained and chopped
½ Cup Feta Cheese (or crumbled goat cheese)
¼ Cup Fresh Parsley, finely diced
Juice from ½–1 Lemon
1 Handful of Arugula or Spinach (optional)

For the Dressing:

¼ Cup + 1 Tbsp Extra Virgin Olive Oil
3 Tbsp Red Wine Vinegar
1 tsp Dijon Mustard
1 tsp Raw Honey
½ tsp Dried Oregano
½ tsp Dried Basil
¼ tsp Garlic Powder
¼ tsp EACH of Sea Salt and Black Pepper

Instructions

Cook the chicken: Season chicken with sea salt, pepper, and Italian seasoning. For pressure cooker: add 1 cup of water/broth and cook on high for 10-12 minutes. For baking: add chicken to a pan with a splash of broth and bake at 375°F until fully cooked (20-30 minutes). Once done, shred with a fork.
Prepare the pasta: Cook noodles according to package instructions. Drain and rinse with cold water until completely cooled.
Make the dressing: In a small mixing bowl, combine all dressing ingredients and whisk until well emulsified.
Assemble the salad: In a large bowl, combine cooled pasta, shredded chicken, and all remaining ingredients. Pour dressing over top and toss gently until everything is well coated.
Marinate: Cover the bowl and refrigerate for at least one hour to allow flavors to develop.
Serve: Enjoy cold or at room temperature as a complete meal or side dish.

Notes

Don’t skimp on marination time: Allow at least one hour in the refrigerator for the flavors to fully develop and meld together. If you have time, 3-4 hours is even better!
Storage tip: This Mediterranean Chicken Pasta Salad stays fresh in individual airtight containers for up to 5 days, making it perfect for weekly meal prep. The flavors actually improve after a day in the fridge!