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Pasta Salad with Leftover Mediterranean Chicken
with artichoke hearts, olives, and feta

Active: 30 min Total: 30 min

This pasta salad comes together quickly with leftover chicken. Add in some classic Mediterranean flavors, and this will become your go-to summer potluck dish.

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Ingredients

Servings:
4
Metric
Pasta Salad with Leftover Mediterranean Chicken:
  • Pasta, like fusilli or similar shape - 6 oz
  • Garlic - 2 cloves, minced
  • Parsley - 2 Tbsp, chopped
  • Artichoke hearts (15 oz / 425 g) - 1 can, drained and chopped
  • Olives, black or green and pitted - 4 oz, sliced
  • Tomatoes, cherry or grape - 1/2 pint, halved
  • Italian seasonings - 1 tsp
  • Vinegar, red wine - 2 Tbsp
  • Cooking oil - 5 Tbsp
  • Leftover Mediterranean Chicken - 3 cups
  • Feta - 3 oz

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Cook pasta - Bring a saucepan of water to boil. Salt generously and add pasta. Cook until al dente, tender but not soggy. (Can be done up to 4 days ahead)
  2. Garlic / Parsley / Artichoke hearts / Olives - Prep as directed. (Can be done up to 4 days ahead)
  3. Tomatoes - Prep as directed.
  4. Make dressing - Whisk together garlic, parsley, Italian seasonings, red wine vinegar, and cooking oil. Season to taste with salt and pepper. (Can be done up to 5 days ahead)

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Make

  1. If you want to serve your leftover chicken warm in the pasta salad, heat it up in a saucepan or microwave. If you’re worried about dryness, add a splash of chicken stock or water before warming.
  2. Toss dressing with pasta. Then fold in artichoke hearts, olives, chicken, tomatoes, and feta. If you have more parsley left, feel free to add more to the salad. Season to taste with salt and pepper.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (73)
Gluten-free (3)
Paleo (10)
Vegetarian (20)

24 reviews

delish!!! added cheddar cheese

By: Ashleigh
Posted: May 25, 2016
Diet: Original
0 Helpful

This wasn't very exciting for me, but I think it's primarily because my tomatoes went bad before the end of the week, and the dish would have been helped out a lot by that brightness.

By: Jenna
Posted: Apr 07, 2016
Diet: Original
0 Helpful

great!

By: Chris
Posted: Sep 08, 2015
Diet: Original
0 Helpful

Very colorful

By: Barbara
Posted: Sep 01, 2015
Diet: Original
0 Helpful

Blew my mind! I really didn't think I'd like this and I was positive my kids (1.5 and 4.5 yrs old) wouldn't touch it since the flavors are pretty bold... but everyone cleared their plates and had seconds. Really delicious, easy and quick, plus made enough for lunch tomorrow. Adding to favs! :)

By: Bianca
Posted: Aug 30, 2015
Diet: Vegetarian
0 Helpful

Loved this. Got my olives and artichokes from the antipasto bar at the store, and used the oil they came in to make the dressing!

By: Joanna
Posted: Aug 24, 2015
Diet: Original
0 Helpful