Mediterranean Chicken and Angel Hair Pasta Salad

I first fell in love with this Mediterranean-inspired chicken pasta salad when my sweet friend Mary brought it to the lake. It instantly became a lakeday favorite as we happily devoured it on the boat. Light, refreshing, and full of bright flavors with tomatoes, black olives and rotisserie chicken, this marinated dish is one you’ll want to make again and again—no matter the season. The tender angel hair pasta pairs beautifully with the savory chicken and vibrant Mediterranean ingredients, and if you give the pasta a quick cut before mixing, it’s even easier to serve and enjoy. Whether you’re feeding a crowd on game day, serving up something fun for the grandkids, or sharing a dish with grandma, this chicken pasta salad is a guaranteed hit every time!

Ingredients

Mediterranean Chicken and Angel Hair Pasta Salad

Ingredients

• Chicken: 2 boneless, skinless chicken breasts
• Pasta: 8 ounces angel hair pasta
• Marinade for pasta:
  • 2 tbsp olive oil
  • ¼ tsp garlic powder
  • 2 tsp dried parsley
  • 2 tsp dried basil
  • Sea salt and ground black pepper to taste
• Vegetables and additions:
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Kalamata olives, halved
  • 1 cup artichoke hearts (canned, quartered, and drained)
  • ¼ cup chopped fresh parsley
  • Feta cheese crumbles (to taste, typically around 4-6 oz)
• Chicken seasoning: Salt, pepper, and Mediterranean seasoning (or a blend of oregano, thyme, and rosemary)
• Optional for richer sauce: Sun-dried tomatoes, lemon juice, or a splash of white wine 

Instructions

1. Prepare the chicken:
   1. Preheat oven to 400 degrees Fahrenheit.
   1. Brush chicken with olive oil and sprinkle with salt, pepper, and Mediterranean seasoning.
   1. Bake for 20-25 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
   1. Let the chicken cool and cut it into bite-sized chunks or slices.
2. Marinate the pasta:
   1. Cook the angel hair pasta according to package directions, al dente.
   1. Drain the pasta and rinse it under cold water to stop the cooking process.
   1. In a large bowl, add the cooked and drained pasta along with the olive oil, garlic powder, dried parsley, and dried basil.
   1. Season with salt and pepper to taste and toss gently to coat the pasta with the marinade.
3. Combine the salad:
   1. Add the cooked chicken, cherry tomatoes, Kalamata olives, and artichoke hearts to the marinated pasta.
   1. Stir in the fresh parsley and feta cheese crumbles.
   1. If desired, you can add some sun-dried tomatoes, a squeeze of lemon juice, or a drizzle of your favorite Mediterranean dressing for extra flavor.
4. Serve:
   1. Serve the salad immediately at room temperature or chilled. 

Tips

• You can also grill or pan-sear the chicken instead of baking it for a different texture and flavor.
• Adjust the amount of feta cheese to your preference.
• For a bolder flavor, consider marinating the pasta for a longer time before combining it with the other ingredients.
• Adding some toasted pine nuts can also elevate the dish.