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Mediterranean cuisine is renowned for its vibrant flavors, colorful ingredients, and the harmonious balance it strikes between health and taste. Originating from countries bordering the Mediterranean Sea, such as Greece, Italy, and Spain, this culinary tradition emphasizes the use of fresh vegetables, whole grains, lean proteins, and healthy fats. As the weather warms up, many of us seek meals that are not only refreshing but also nourishing, making Mediterranean dishes increasingly popular during the summer months.

Mediterranean Chicken Pasta Salad

Discover the vibrant flavors of the Mediterranean with this easy-to-make Chicken Pasta Salad. Bursting with juicy cherry tomatoes, crisp cucumbers, and tender chicken, all tossed in a zesty dressing, this dish is both refreshing and satisfying. Perfect for summer gatherings, meal prep, or a quick weeknight dinner, you can customize it with your favorite veggies and proteins. Enjoy a nutritious and colorful meal that celebrates health and taste in every bite!
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Ingredients
  

2 cups rotini or fusilli pasta

1 lb boneless, skinless chicken breasts

1 tsp olive oil

1 tsp dried oregano

1 tsp garlic powder

Salt and pepper, to taste

1 cup cherry tomatoes, halved

1 cucumber, diced

1/2 red onion, finely chopped

1/2 cup Kalamata olives, pitted and sliced

1/2 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

For the Dressing:

1/4 cup olive oil

2 tbsp red wine vinegar

1 tsp Dijon mustard

1 tsp honey

1 clove garlic, minced

Salt and pepper, to taste

Instructions
 

Cook the Pasta:

    - In a large pot, bring salted water to a boil. Add the rotini or fusilli pasta and cook according to package instructions until al dente.

      - Once cooked, drain the pasta and rinse it under cold water to halt the cooking process. Set the pasta aside in a large mixing bowl.

        Prepare the Chicken:

          - While the pasta cooks, season the chicken breasts with olive oil, dried oregano, garlic powder, and a generous pinch of salt and pepper.

            - Heat a grill pan or skillet over medium-high heat. Cook the seasoned chicken for about 6-7 minutes on each side, or until thoroughly cooked and the internal temperature reaches 165°F (75°C).

              - Once done, allow the chicken to rest for 5 minutes, then slice it into bite-sized pieces.

                Make the Dressing:

                  - In a small mixing bowl, whisk together the 1/4 cup olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, and a pinch of salt and pepper. Taste the dressing and adjust the seasoning as needed to achieve your desired flavor.

                    Combine the Salad:

                      - In the bowl with the cooled pasta, add the sliced chicken, halved cherry tomatoes, diced cucumber, finely chopped red onion, sliced Kalamata olives, crumbled feta cheese, and chopped parsley.

                        - Drizzle the dressing over the salad and toss gently until all ingredients are well coated and evenly mixed.

                          Chill & Serve:

                            - Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes. This allows the flavors to meld beautifully.

                              - Serve chilled or at room temperature, garnished with extra parsley or feta cheese if desired for an added touch.

                                Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6

                                  - Presentation Tips: Serve the salad in a large, beautiful bowl, scattering additional crumbled feta and fresh parsley on top for a vibrant finish. Consider adding a few whole olives on the side for a pop of color and added flavor!