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Mediterranean cuisine is celebrated not only for its vibrant flavors but also for its numerous health benefits. Rooted in the culinary traditions of countries bordering the Mediterranean Sea, this cuisine emphasizes fresh vegetables, lean proteins, whole grains, and healthy fats, particularly olive oil. The Mediterranean diet has been associated with a reduced risk of heart disease, improved cognitive function, and overall longevity. It encourages a balanced approach to eating, focusing on whole, minimally processed foods.

Mediterranean Chicken Pasta Salad

Discover the vibrant flavors of the Mediterranean with this delicious Chicken Pasta Salad! Packed with lean protein, fresh vegetables, and whole grains, this dish is not only easy to prepare but also customizable to suit your taste. Toss al dente fusilli pasta with juicy chicken, colorful veggies, and a zesty lemon-olive oil dressing for a refreshing meal. Perfect for summer barbecues or meal prep, this salad brings a healthy and flavorful twist to your dining table. Enjoy the delightful blend of textures and tastes that will impress family and friends alike!
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Ingredients
  

8 oz fusilli pasta

2 cups cooked chicken breast, diced into bite-sized pieces

1 cup cherry tomatoes, halved for sweetness

1 cup cucumber, peeled and diced for crunch

1/2 cup red onion, finely chopped for a bit of zing

1/2 cup Kalamata olives, pitted and sliced for briny flavor

1/2 cup feta cheese, crumbled for creamy texture

1/4 cup fresh parsley, chopped for freshness

1/4 cup extra virgin olive oil for richness

2 tablespoons red wine vinegar for tang

1 tablespoon fresh lemon juice for brightness

1 teaspoon dried oregano for an aromatic touch

Salt and freshly ground black pepper to taste

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the fusilli pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Once cooked, drain the pasta and rinse it under cold running water to stop the cooking process and cool it down. Set aside.

    Prepare the Veggies: While the pasta cooks, wash and chop the cherry tomatoes in half, peel and dice the cucumber, finely chop the red onion, and slice the Kalamata olives.

      Make the Dressing: In a small mixing bowl, combine the extra virgin olive oil, red wine vinegar, fresh lemon juice, dried oregano, and a pinch of salt and freshly ground black pepper. Whisk the ingredients together until they are thoroughly emulsified and well-blended.

        Combine Ingredients: In a large mixing bowl, add the cooled pasta, diced chicken, halved cherry tomatoes, diced cucumber, chopped red onion, sliced Kalamata olives, and crumbled feta cheese. Gently combine the ingredients using a spatula or large spoon, ensuring an even distribution.

          Dress the Salad: Drizzle the prepared dressing over the pasta salad. Carefully toss everything together, ensuring each ingredient is coated in the dressing without mashing the ingredients.

            Add Fresh Herbs: Sprinkle the chopped fresh parsley over the top of your salad. Give it one last gentle toss to incorporate the parsley into the mix.

              Chill and Serve: For the best flavor, cover the bowl with plastic wrap or a lid, and allow the salad to chill in the refrigerator for at least 30 minutes. This resting time allows the flavors to meld beautifully. When ready to serve, offer the salad cold or at room temperature.

                Prep Time, Total Time, Servings: 15 mins | 45 mins | 6 servings

                  - Serving Suggestions: Serve in large individual bowls or platter, garnished with extra feta and parsley on top for a vibrant and appealing presentation. Adding a few whole olives on top can also elevate the dish's aesthetic!