Summer is here, and I know you’re looking for fantastic, easy meals that keep you cool and satisfied. Today, I am so excited to share two incredible Mediterranean pasta salad recipes. These are my go-to dishes for picnics, potlucks, or just a simple, delicious weeknight dinner.
Both recipes bring fresh ingredients and bright flavors together, making them perfect for warm weather. You’ll find they are simple to prepare and packed with goodness. Let’s make some tasty pasta salads!
Jump to Recipe:
- 1. Easy Mediterranean Chicken Pasta Salad Recipe
- 2. Easy Refreshing Mediterranean Pasta Salad Recipe
Easy Mediterranean Chicken Pasta Salad Recipe
This chicken pasta salad is a complete meal in one bowl. It’s packed with tender chicken, colorful veggies, and a zesty dressing that makes every bite wonderful.
Key Ingredients & Tips for Chicken Pasta Salad
- Rotisserie Chicken: Using pre-cooked chicken saves a lot of time and makes this recipe super quick. Just shred it.
- Fresh Herbs: Don’t skip the fresh parsley and dill; they add a lot of bright taste to the salad.
- Pasta Shape: Orzo or campanelle pasta work well here. Their smaller size mixes nicely with the other ingredients.
What You Need for Chicken Pasta Salad
- 8 ounces short pasta (like rotini or penne)
- 2 cups cooked chicken, shredded or diced
- 1 cup cherry tomatoes, halved
- ½ cup cucumber, diced
- ½ cup Kalamata olives, halved
- ¼ cup red onion, thinly sliced
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- For the Dressing:
- ¼ cup olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- Salt and pepper to taste
⏱️ Time: 30 minutes🍽️ Yields: 4-6 servings
How to Make Mediterranean Chicken Pasta Salad
Step 1: Cook the Pasta & Prep Chicken
Cook the pasta according to package directions until al dente. Drain it and rinse with cold water to stop cooking and cool it down. In a large bowl, add your shredded or diced cooked chicken.
Step 2: Chop Veggies & Make Dressing
While the pasta cooks, chop your cherry tomatoes, cucumber, Kalamata olives, and red onion. Add these to the bowl with the chicken. In a separate small bowl, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, garlic powder, salt, and pepper for the dressing.
Step 3: Combine & Chill
Add the cooled pasta to the large bowl with the chicken and vegetables. Pour the dressing over everything, then add the crumbled feta, chopped parsley, and dill. Toss gently until all ingredients are well mixed. For the best taste, cover the bowl and chill in the fridge for at least 30 minutes before serving.
📝 Final Note
This salad keeps well in an airtight container in the refrigerator for up to 3 days. It’s great for meal prep!
Easy Refreshing Mediterranean Pasta Salad Recipe
This vegetarian Mediterranean pasta salad is light, bright, and full of fresh vegetables. It’s incredibly refreshing and a fantastic option when you want something flavorful without meat.
Key Ingredients & Tips for Refreshing Pasta Salad
- Chickpeas: Adding chickpeas gives a good amount of plant-based protein and makes the salad more filling.
- Bright Bell Peppers: Use red, yellow, or orange bell peppers for extra color and a sweet crunch.
- Make Ahead: This salad tastes even better the next day as the flavors mix. It’s a great make-ahead option.
What You Need for Refreshing Pasta Salad
- 8 ounces short pasta (like rotini or farfalle)
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 English cucumber, diced
- ½ cup red bell pepper, diced
- ½ cup Kalamata olives, halved
- ¼ cup red onion, finely chopped
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
- For the Dressing:
- ⅓ cup olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- ½ teaspoon dried mint (optional, but good!)
- Salt and black pepper to taste
⏱️ Time: 25 minutes🍽️ Yields: 6-8 servings
How to Make Refreshing Mediterranean Pasta Salad
Step 1: Cook Pasta & Prepare Veggies
Cook the pasta according to package instructions until tender but firm. Drain the pasta and rinse it with cold water to cool it down quickly. In a large mixing bowl, combine the rinsed chickpeas, halved cherry tomatoes, diced cucumber, diced red bell pepper, halved Kalamata olives, and finely chopped red onion.
Step 2: Mix the Dressing
In a small bowl, whisk together the olive oil, fresh lemon juice, red wine vinegar, dried oregano, dried mint (if using), salt, and black pepper. Stir well until the dressing is fully combined.
Step 3: Combine and Serve
Add the cooled pasta to the bowl with the vegetables and chickpeas. Pour the dressing over the top, then add the crumbled feta cheese and fresh chopped parsley. Gently toss everything together until every part of the salad is coated. Serve right away or chill for at least 20 minutes for even better flavor.
📝 Final Note
This pasta salad is great for making ahead! Store leftovers in an airtight container in the fridge for up to 4 days.