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Mediterranean Chicken & Pasta Salad

Serves: 8
Prep Time: inutes
Cook Time: inutes
Total Time: inutes

Step up your pasta salad game with this fresh & colorful Mediterranean Chicken & Pasta Salad. A quick & easy recipe we like to serve chilled. Perfect for warm days & summer picnics.


  • 16 oz Bell & Evans Fully Cooked Grilled Diced Chicken Breast
  • 1 box (16oz) Mini Penne Pasta (Or any pasta of choice)
  • 15 oz. Can of Garbanzo Beans, drained & rinsed
  • 14 oz. can of Artichoke Hearts, drained & diced
  • 2 Small Seedless Cucumbers, sliced into 1/2” thick rounds
  • 1 Red Bell Pepper, cored & seeded, cut into julienned strips
  • 1 Yellow Bell Pepper, cored & seeded, cut into julienned strips
  • 1 Orange Bell Pepper, cored & seeded, cut into julienned strips


  • ¾ Cup White Balsamic Vinegar
  • 1 Cup Olive Oil
  • 2 Cloves of Garlic, finely minced
  • 1 T Dijon mustard
  • Salt & Pepper, to taste
  • Fresh basil, roughly chopped, to taste


  • 6- 8 oz. Feta Cheese, crumbled
  • ¾ Cup Pitted Kalamata Olives, sliced in half
  • Fresh Basil, roughly chopped, add to taste


  1. Prepare pasta al dente according to box instructions. Drain & rinse with cold water.
  2. In a large bowl combine pasta, chicken, garbanzo beans, artichoke hearts, cucumbers and peppers.
  3. Top with dressing and lightly toss.
  4. Garnish with Feta, Kalamata olives and fresh basil. Season with salt & pepper, to taste, if need be.

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