This Mediterranean spaghetti salad with chicken is quick, easy, and full of flavor. This pasta salad is made with cooked spaghetti, fresh veggies, Feta cheese, and a simple Mediterranean vinaigrette dressing. You can use grilled or leftover chicken, whatever you have. It's light yet filling and works great for meal prep, potlucks, or even a simple dinner.
I’ve tried a few versions before where the dressing stayed on top or felt too sharp. This version came out so perfect that I knew it had to go on the blog. The Mediterranean dressing soaked into the pasta and chicken beautifully. The crumbled feta adds a creamy, salty flavor that brings everything together, even without a heavy dressing.
What I loved most about this spaghetti salad was that the flavors were well-balanced, the veggies stayed crisp, and the salad wasn’t dry at all. It tasted even better after a few hours in the fridge. It’s the perfect make-ahead salad for summer lunches, picnics, or busy weeknights. If you enjoy salad-style meals, don’t miss my Greek Chicken Pasta Salad, Mediterranean Chicken Salad, or Mediterranean Chickpea Salad.
Ingredients Notes
This recipe uses simple ingredients and is so versatile. For a detailed list of ingredients and measurements, see the recipe card at the end of the post.
For Spaghetti Salad
- Spaghetti: I used durum wheat spaghetti, but you can also use whole wheat spaghetti for extra fiber, or use regular spaghetti or even short pasta like penne or fusilli if you prefer.
- Cooked chicken: I used leftover grilled chicken, chopped into small bite-sized pieces, for this spaghetti salad. You can also use leftover rotisserie chicken or pan-fried chicken breast. Shred or chop it into bite-sized pieces.
- Bell peppers: I added a cup of mixed-color bell peppers (red, green, and yellow). They add crunch and color to this Mediterranean pasta salad. You can use whatever color you have on hand.
- Cucumber: Adds freshness and a slight crunch. I prefer English cucumber as it doesn’t need peeling, but any variety is fine.
- Black olives: Add a salty, briny flavor. You can skip them if you’re not a fan or replace them with green olives or kalamata olives.
- Cherry tomatoes: I love cherry tomatoes in my pasta salad. They add a juicy, sweet-tangy bite. You can also use regular tomatoes, remove the seeds, and chop them into small bite-sized pieces.
- Red onion: Gives a mild sharpness. Soaking the slices in cold water for 5 minutes reduces the sharpness if you prefer milder.
- Crumbled feta: This is optional, but it adds a creamy, salty touch that brings everything together. You can skip it or replace it with paneer cubes or any other cheese that you prefer.
For the Mediterranean Dressing
I’ve used a simple Mediterranean vinaigrette dressing made with olive oil, red wine vinegar, lemon juice, Dijon mustard, and herbs. It’s light, and zesty, and brings everything together beautifully.
- Olive oil: To achieve the best Mediterranean flavor in your salad, always use good-quality extra virgin olive oil.
- Red Wine Vinegar: It adds a tangy, slightly sweet flavor that balances the olive oil. You can substitute it with lemon juice, apple cider vinegar, or white wine vinegar.
- Lemon juice: Fresh lemon juice gives a bright, tangy flavor. You can substitute with vinegar (like white wine or apple cider) if needed.
- Dijon mustard: Adds sharpness and helps emulsify the dressing. Skip it if you prefer a milder flavor. I often make it without Dijon mustard, and it always turns out delicious.
- Dried oregano and dried basil: Classic Mediterranean herbs that add aroma and flavor to the salad. You can substitute them with Italian seasoning or fresh herbs like fresh basil.
- Garlic: Fresh garlic adds flavor, but you can also use ½ teaspoon garlic powder.
- Salt and pepper: Add to taste, keeping in mind that feta and olives already add saltiness.
How to make Spaghetti Salad with Chicken
1) Cook the spaghetti: Cook spaghetti according to package instructions until al dente. Drain, rinse with cold water, and set aside to cool completely. I added 1 teaspoon olive oil and tossed the spaghetti with it (optional).
2) Chop all the vegetables: Chop the vegetables and shred or cube the cooked chicken.
3) Prepare the dressing: In a mason jar, add olive oil, lemon juice, mustard, oregano, paprika, garlic, salt, and pepper. Shake it well until well combined.
4) Make salad: In a large mixing bowl, combine the spaghetti, chicken, vegetables, cheese, and olives.
5) Pour the dressing over this spaghetti salad.
6) Toss everything together until well-coated. Taste and adjust the seasoning.
7) Chill for at least an hour before serving for the best flavor.
Tips to make the Best Spaghetti Chicken Salad
- Cook the spaghetti al dente so the pasta holds its shape in the salad.
- Use grilled or roasted chicken for the best flavor. I marinated the chicken with salt, pepper, paprika, lemon juice, and olive oil, then grilled it and chopped it into bite-sized pieces.
- Refrigerate: Make ahead and refrigerate for at least an hour for spaghetti and vegetables to absorb the flavor.
Frequently Asked Questions
Yes, penne, rotini, or bow-tie pasta will also work. But spaghetti gives a unique texture that pairs well with the dressing.
Yes, you can. Skip the chicken and add more veggies, grilled paneer, grilled tofu, or chickpeas for protein.
You can store this spaghetti salad in an airtight container in the fridge for up to 2 days.
This pasta salad tastes best cold or at room temperature.
Variations that you can make
- You can make this salad with zucchini noodles.
- Add some pepperoni or salami slices instead of chicken.
- You can add the vegetables of your choice. Add blanched broccoli, boiled corn, or sliced celery, etc.
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Recipe Card
Mediterranean Spaghetti Salad with Chicken
Equipment
- 1 large mixing bowl
Ingredients
For the Mediterranean salad dressing
- 7 tablespoon extra virgin olive oil
- 2 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon finely chopped fresh parsley
- 2 teaspoon dried oregano
- 2 teaspoon dried basil
- ½ teaspoon salt
- ½ pepper
- ½ teaspoon dijon mustard optional
- 1 teaspoon minced garlic
- 2 teaspoon honey
For the salad
- 250 grams of uncooked spaghetti
- ½ cup chopped onions
- 1 cup mixed color bell peppers
- 1 cup cherry tomatoes halved
- 1.5 cups of chopped cooked chicken
- ½ cup sliced black olives
- ½ cup chopped parsley/cilantro
- ½ cup Feta Cheese
- 1 cup chopped English cucumber
Instructions
- Cook spaghetti according to package instructions until al dente. Drain, rinse with cold water, and set aside to cool completely. I added 1 teaspoon olive oil and tossed spaghetti with it (optional).
- Chop vegetables and shred or cube the cooked chicken.
- In a mason jar add olive oil, lemon juice, mustard, oregano, paprika, garlic, salt, and pepper. Shake it well until well combined.
- In a large mixing bowl, combine the spaghetti, chicken, vegetables, cheese, and olives.
- Pour the dressing over this spaghetti salad and toss everything together until well coated. Taste and adjust the seasoning. Chill for at least an hour before serving for best flavor.
Video
Notes
- Cook the spghetti al dente so the pasta holds its shape in the salad.
- Use grilled or roasted chicken for the best flavor. I marinated the chicken with salt, pepper, paprika, lemon juice, and olive oil, then grilled it and chopped it into bite-sized pieces.
- Refrigerate: Make ahead and refrigerate for at least an hour for spaghetti and vegetables to absorb the flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Preeti
This Mediterranean spaghetti salad with chicken is perfect when you want something fresh, filling, and quick without spending hours in the kitchen. It’s my go-to when I can’t decide between healthy and tasty. This recipe gives you both in one bowl.
Veronica
If i can suggest an Italian recipe, i like so much in summertime, Insalata di Riso (cold rice salad).
Boiled rice, we use arborio rice, but basmati can be perfect aswell, mixed with pickled peppers, pickled gherkins, capers, hard boiled eggs, olives, canned corns, baked ham or wurstel sausages; all chopped in little pieces, seasoned with a good amount of homemade mayonnaise!
Is an easy and tasty cold salad.