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close-up of mediterranean spaghetti salad with chicken in a bowl.
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5 from 1 vote

Mediterranean Spaghetti Salad with Chicken

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. Its light yet filling, and works great for meal prep, potlucks, or even a simple dinner.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Salad
Cuisine: Mediterranean
Servings: 4 people
Calories: 380kcal
Author: Preeti Nayak

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

Calories: 380kcal