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Mediterranean cuisine has long captivated the taste buds of food lovers around the globe, celebrated for its vibrant flavors, fresh ingredients, and healthful properties. The blend of rich history and diverse culinary practices from countries bordering the Mediterranean Sea creates a culinary tapestry that is both inviting and nourishing. Among the myriad of dishes that embody this rich tradition, the Chilled Mediterranean Chicken Pasta Salad stands out as a particularly appealing option. This dish not only serves as a refreshing meal but also packs a wealth of nutrition, making it a perfect choice for summer gatherings, picnics, or a wholesome weeknight dinner.

Cold Mediterranean Chicken Pasta Salad

Discover the refreshing taste of Chilled Mediterranean Chicken Pasta Salad, a vibrant and nutritious dish perfect for summer gatherings or weeknight dinners. This delightful salad blends al dente pasta, succulent chicken, and an array of colorful vegetables, heightened by tangy feta and Kalamata olives. Embrace the health benefits of the Mediterranean diet with this easy-to-make recipe that’s full of flavor and easily customizable to suit your preferences. Enjoy a wholesome and satisfying meal!
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Ingredients
  

2 cups rotini or fusilli pasta

1 lb boneless, skinless chicken breast

1 cup cherry tomatoes, halved

1 cucumber, diced

1 cup red bell pepper, diced

1/2 cup red onion, finely chopped

1/2 cup Kalamata olives, pitted and halved

1/2 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

1/4 cup olive oil

3 tablespoons red wine vinegar

1 teaspoon dried oregano

Salt and pepper to taste

1 teaspoon garlic powder (optional)

Instructions
 

Cook the Pasta: In a large pot, bring 4-6 quarts of salted water to a rolling boil. Add the rotini or fusilli pasta and cook according to package instructions until it reaches an al dente texture, typically around 8-10 minutes. Once cooked, drain the pasta in a colander and rinse it under cold running water to stop the cooking process. Set the drained pasta aside to cool.

    Prepare the Chicken: While the pasta is boiling, season the chicken breasts liberally with salt, pepper, and garlic powder (if using). Heat a skillet over medium heat and add a splash of olive oil, ensuring the bottom is coated. Place the seasoned chicken in the skillet and cook for about 6-7 minutes on each side, or until the chicken is fully cooked through and has developed a golden-brown exterior. Remove the chicken from the skillet and allow to cool on a cutting board. Once cooled, chop the chicken into bite-sized pieces.

      Mix the Vegetables: In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, diced red bell pepper, finely chopped red onion, and halved Kalamata olives. Carefully toss the vegetables together until well mixed, ensuring even distribution.

        Combine Ingredients: Add the cooled pasta and chopped chicken into the bowl with the mixed vegetables. Gently fold in the crumbled feta cheese and freshly chopped parsley, making sure to incorporate all ingredients evenly without mashing the feta.

          Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, and a generous pinch of salt and pepper. Drizzle the dressing over the pasta salad and toss gently to ensure that all ingredients are coated with the dressing.

            Chill and Serve: Cover the salad bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld and intensify. When ready to serve, dish out the salad into individual plates or bowls, garnishing with additional parsley or feta cheese if desired for an extra touch.

              Prep Time, Total Time, Servings: 20 mins | 1 hr | 6 servings

                - Presentation Tips: Serve the salad in a large, clear glass bowl to showcase the colorful ingredients, or divide portions into individual bowls and garnish with fresh parsley for a vibrant look. A lemon wedge on the side can add a refreshing touch when serving.