Description
A fresh and satisfying pasta salad inspired by Mediterranean flavors, perfect for healthy lunches, light dinners, or meal prep.
Ingredients
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2 boneless, skinless chicken breasts (about 450 g / 1 lb)
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1 tablespoon olive oil
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1 teaspoon dried oregano
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1 teaspoon paprika
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½ teaspoon garlic powder
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½ teaspoon salt
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¼ teaspoon black pepper
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300 g (10.5 oz) pasta
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1 cup cherry tomatoes, halved (150 g)
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1 medium cucumber, diced (200 g)
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½ cup red onion, sliced (60 g)
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½ cup olives, sliced (75 g)
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½ cup crumbled feta-style cheese (75 g)
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¼ cup fresh parsley, chopped (10 g)
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¼ cup fresh basil, chopped (10 g)
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¼ cup olive oil (60 ml)
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3 tablespoons lemon juice (45 ml)
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1 teaspoon Dijon-style mustard
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1 teaspoon dried oregano
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½ teaspoon salt
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¼ teaspoon black pepper
Instructions
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Cook pasta in salted boiling water until al dente. Drain and cool.
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Season chicken with olive oil, oregano, paprika, garlic powder, salt, and pepper.
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Cook chicken in a skillet over medium heat for 6–7 minutes per side. Rest and slice.
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Chop vegetables, herbs, and olives.
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Whisk together dressing ingredients in a small bowl.
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Combine pasta, chicken, vegetables, cheese, and herbs in a large bowl.
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Toss with dressing, adjust seasoning, and serve.
Notes
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Store leftovers in an airtight container for up to 3 days.
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Add herbs just before serving for best freshness.
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Adjust lemon juice and seasoning to taste.
- Prep Time: 20 minutes
- Cook Time: 20 minutes