Description
This Mediterranean Chicken Pasta Salad is a vibrant and flavorful dish that combines tender Italian-seasoned chicken, al dente rigatoni, and a medley of fresh Mediterranean ingredients like cherry tomatoes, kalamata olives, roasted red peppers, and capers. Tossed in a zesty red wine vinaigrette and finished with peppery arugula, fresh basil, and Parmesan cheese, it’s perfect for a light lunch or a refreshing dinner.
Ingredients
Chicken
- 1 tablespoon extra virgin olive oil
- 1 pound boneless, skinless chicken breasts (454g)
- 2 teaspoons Italian seasoning
- 1/2 teaspoon sea salt
- 1/8 teaspoon black pepper
Pasta
- 12 ounces rigatoni (340g)
- Sea salt (for pasta water)
Salad
- 2 cups cherry or grape tomatoes, halved
- 1/2 cup sliced roasted red peppers
- 1/3 cup kalamata olives, pitted and halved
- 2 tablespoons capers, drained
- 1 cup arugula
- 1/2 cup fresh basil, roughly chopped or torn
- 1/4 cup grated Parmesan cheese
Vinaigrette
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1 garlic clove, minced
- 3/4 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Cook the chicken. Heat 1 tablespoon olive oil in a large skillet over medium heat. Season the chicken breasts with 2 teaspoons Italian seasoning, 1/2 teaspoon sea salt, and 1/8 teaspoon black pepper. Cook the chicken for about 8 minutes per side until golden brown and cooked through. Remove from heat and let rest for 10 minutes before dicing into bite-sized pieces.
- Cook the pasta. While the chicken cooks, bring a large pot of water to a boil over high heat. Generously salt the boiling water, then add 12 ounces of rigatoni. Cook according to package instructions until al dente, usually about 10-12 minutes. Drain the pasta in a colander and transfer to a large mixing bowl to cool briefly.
- Make the vinaigrette. In a small bowl, whisk together 1/4 cup extra virgin olive oil, 3 tablespoons red wine vinegar, 2 teaspoons Dijon mustard, 1 minced garlic clove, 3/4 teaspoon sea salt, and 1/4 teaspoon black pepper until well combined.
- Combine and serve. Add to the bowl with pasta: 2 cups halved cherry tomatoes, 1/2 cup sliced roasted red peppers, 1/3 cup halved kalamata olives, and 2 tablespoons drained capers. Toss the ingredients gently to mix. Pour the prepared vinaigrette over the salad and sprinkle 1/4 cup grated Parmesan cheese on top. If serving immediately, add 1 cup arugula and 1/2 cup chopped fresh basil, then toss to combine fully. If preparing ahead of time, keep the arugula and basil separate to add just before serving.
Notes
- Let the chicken rest after cooking to retain its juices and ensure moist pieces in the salad.
- Use al dente pasta to maintain a pleasant firm texture in the salad.
- The salad is best served fresh with arugula and basil added right before eating to prevent wilting.
- This dish can be made a few hours ahead if you keep the greens separate and add them just before serving.
- Adjust seasoning to taste, especially the salt and pepper in the vinaigrette.