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Mediterranean Lemon Chicken Pasta Salad
4.9 from 33 votes

Mediterranean Lemon Chicken Pasta Salad

This pasta salad is loaded with flavor, ready in minutes, and showcases Mediterranean-inspired ingredients! It’s perfect for summer potlucks and barbecues (no mayo!) and feeds a crowd. Or make it as an EASY family dinner with planned leftovers!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 12
Calories: 328 kcal
Course: Salad
Cuisine: Mediterranean

Ingredients

  • 1 pound rotini dry
  • 4 tablespoons olive oil plus more as needed
  • 1.50 to 2 pounds chicken breast diced into bite-sized pieces, boneless skinless
  • chickpeas drained and rinsed (I used low sodium, one 15-ounce can
  • 1 to 2 tablespoons lemon pepper seasoning or as desired (See Notes
  • ¾ teaspoons oregano dried
  • ¾ teaspoon kosher salt or as desired
  • ¾ teaspoon black pepper or as desired, freshly ground
  • 3 to 5 cloves garlic finely chopped or pressed
  • 4 cups spinach or as desired (about 4 huge handfuls, fresh
  • 1 red bell pepper diced into small pieces, medium
  • 1 cucumber diced into small pieces, medium size; or English cucumber
  • ½ red onion finely chopped, medium
  • ⅓ cup basil chiffonade-cut (fine ribbons, fresh
  • lemon juice from 1 medium fresh
  • ½ cup feta cheese optional and to taste, crumbled

Instructions

    Cup of Yum
  1. Cook pasta according to package directions, drain, place in a very large bowl; set aside. While pasta is boiling, begin cooking the chicken.
  2. To a large skillet, add 4 tablespoons oil, chicken, and cook over medium-high heat for about 6 to 7 minutes, or until done, flipping intermittently so all sides cook evenly.
  3. Add the chickpeas and evenly sprinkle with the lemon pepper seasoning, oregano, salt, pepper, and stir to combine. Cook for about 1 minute. If mixture looks dry, add additional olive oil, to taste.
  4. Add the garlic and cook for about 1 minute, or until fragrant; stir nearly constantly.
  5. Transfer the chicken and chickpea mixture to the very large bowl with the cooked pasta.
  6. Add the spinach and stir to combine. It will look like a lot but it will wilt dramatically as it warms from the carryover heat of the pasta and chicken.
  7. Add the red bell peppers, cucumbers, onions, basil, lemon juice, and stir to combine. If the mixture looks at all dry, add more olive oil, to taste. I added another 3-4 tablespoons.
  8. Taste the pasta salad, and based on personal preference, add additional lemon pepper, salt, pepper, etc., to taste. Don't be afraid to add salt and pepper; this is a very large quantity of food and you don't want it to be bland.
  9. Optionally, add the feta (note if you don't want it to melt, wait before adding it until the mixture cools down), and serve, or if desired, chill it before serving. Pasta salad will keep airtight in the fridge for 5 days and can be served warm, at room temp, or chilled.

Notes

  • *Lemon pepper seasoning can be a bit of a wild card. Some brands have quite a bit of added sodium whereas others don't. The same can be said for the amount of onion and garlic powder various brands contain.
  • My advice is to not be shy with the lemon pepper when you're seasoning the chicken and chickpeas in the skillet since it's a key flavor element in this recipe.
  • However, if you're doing additional seasoning at the end, add the lemon pepper slowly, stirring well after each addition so you don't accidentally over season, or shall I say over salt, your pasta salad.
  • That being said, I added about 2 1/2 teaspoons total to the entire pasta salad since again this really makes a big batch!

Nutrition Information

Serving 1 Calories 328kcal (16%) Carbohydrates 29g (10%) Protein 31g (62%) Fat 10g (15%) Saturated Fat 3g (15%) Polyunsaturated Fat 6g (35%) Cholesterol 70mg (23%) Sodium 865mg (36%) Fiber 4g (16%) Sugar 6g (12%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 328

% Daily Value*

Serving 1
Calories 328kcal 16%
Carbohydrates 29g 10%
Protein 31g 62%
Fat 10g 15%
Saturated Fat 3g 15%
Polyunsaturated Fat 6g 35%
Cholesterol 70mg 23%
Sodium 865mg 36%
Fiber 4g 16%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.