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healthy Mediterranean Pasta Salad with chicken

Mediterranean Pasta Salad (with or without Chicken)

Author: Heidi Boortz
Servings : 6



  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup lemon juice
  • 3 tsp oregano
  • 1 Tbsp bottled minced garlic
  • 1 tsp Dijon mustard no sugar listed in ingredients
  • 3/4 tsp salt
  • 3 tsp fresh parsley chopped

Mediterranean Pasta Salad

  • 1/2 cup Kalamata olives pitted and chopped
  • 1 cup grape tomatoes halved or quartered
  • 1/4 cup capers drained
  • 1/4 cup fresh parsley chopped
  • 1 can artichoke hearts in water, drained and chopped
  • 1 lb 100% whole grain elbow noodles or penne (as shown), cooked and drained
  • 6 oz feta cheese crumbled


  • 3 boneless, skinless chicken breast
  • 1 tsp salt
  • 1 tsp pepper



  • Combine all ingredients for the dressing in a blender or shaker cup. Blend or shake to combine. Set aside.

Pasta Salad

  • Cook pasta according to package directions. Drain. Combine pasta, olives, tomatoes, capers, parsley, and artichokes in a large bowl. Stir well. Pour dressing over pasta; stir well. Top with sliced chicken (if using), and feta.


  • Preheat grill to medium heat. Sprinkle both sides of chicken with salt and pepper. Grill 3-4 minutes per side or until chicken is no longer pink and juices run clear.


For gluten free, use whole grain gluten free noodles (such as brown rice pasta).
For dairy free, omit cheese.
For vegetarian, omit chicken.
For vegan, omit chicken and cheese.
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