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Mediterranean Chicken Pasta Salad

Mediterranean Chicken Pasta Salad with Feta, Peppers, and Oregano Vinaigrette

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We love pasta salads for summer picnics and cookouts, so when Chef Shanna dreamed up this Mediterranean version, we were smitten. Al dente penne noodles are tossed in a tangy oregano–red wine vinaigrette with sweet mini peppers, cherry tomatoes, Niçoise olives, feta, and cucumber. It's all topped with crisp-skinned chicken breasts seasoned with more dried oregano for earthy flavor, then garnished with extra feta for good measure.

  • Stovetop Only
  • Quick Cook
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Shanna

By Chef Shanna

  • Calories 1100
  • Protein 56g
  • Total Carb 94g
  • Total Fat 54g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • boneless skin-on chicken breasts
    • 2
    • boneless skin-on chicken breasts
  • dried oregano
    • 1 teaspoon
    • dried oregano
  • penne pasta
    • 8 ounces
    • penne pasta
  • multicolor cherry tomatoes
    • 1/2 pint
    • multicolor cherry tomatoes
  • mini sweet peppers
    • 2
    • mini sweet peppers
  • Persian cucumber
    • 1
    • Persian cucumber
  • Niçoise olives
    • 2 tablespoons
    • Niçoise olives
  • red wine vinegar
    • 2 tablespoons
    • red wine vinegar
  • sugar
    • 1/4 teaspoon
    • sugar
  • crumbled feta cheese
    • 2 ounces
    • crumbled feta cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot with lid
  • 10" medium pan

Cooking Steps

  1. Season chicken

    Season chicken

    Bring a medium pot of water to a boil over high heat. Pat chicken very dry with paper towel (this will help the skin crisp up in the pan) and season all over with half of dried oregano, ½ teaspoon salt, and black pepper as desired.

  2. Cook chicken

    Cook chicken

    Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken skin-side down and sear until skin is golden and easily lifts from pan, 6 minutes. Flip and sear until cooked through and no longer pink, about 6 minutes more. Transfer chicken to a plate and set aside to rest; reserve fat in pan, off heat, for Step 5.

  3. Cook penne

    Cook penne

    While chicken cooks, season boiling water generously with salt. Stir in penne and cook until al dente, about 8 minutes. Drain and rinse under cold water for 30 seconds to stop cooking. Return to pot, off heat.

  4. Prepare ingredients

    Prepare ingredients

    While penne cooks, rinse all produce. Halve cherry tomatoes. Thinly slice mini peppers crosswise, discarding seeds and stems. Halve cucumber lengthwise, then thinly slice crosswise on a diagonal. Roughly chop olives.

  5. Make oregano vinaigrette

    Make oregano vinaigrette

    To pan from chicken, still off heat, add red wine vinegar, sugar, remaining dried oregano, ¼ teaspoon salt, and black pepper as desired. Whisking continuously, slowly add 3 tablespoons olive oil, scraping up browned bits from pan, until fully combined. Add vinaigrette to pot with penne, still off heat, along with cherry tomatoes, mini peppers, cucumber, olives, and half of feta. Toss to coat.

  6. Plate Mediterranean chicken pasta salad

    Plate Mediterranean chicken pasta salad

    Cut rested chicken into ¼-inch slices. Divide Mediterranean pasta salad between shallow serving bowls, top with sliced chicken, and garnish with remaining feta. Enjoy!

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