Chicken Pasta Salad with Olives Recipe
This salad is another take on the American love for cold pasta – this time with a light Mediterranean twist. Chicken, olives, and bell pepper make a filling yet convenient dish you can take to work or to the garden plot. In the USA, similar salads often appear at potlucks, where everyone brings a dish to share.
Prep Time
25 min
Cook Time
15 min
Total Time
40 min
Servings
4
Ingredients
- chicken breast skinless and boneless - 350 g
- pasta short, e.g. fusilli or penne - 250 g
- black olives pitted, sliced - 80 g
- red bell pepper - 1 piece
- cherry tomatoes halved - 150 g
- red onion small - 0.5 pieces
- yellow cheese cut into cubes - 80 g
- mayonnaise - 2 tablespoons
- thick plain yogurt - 3 tablespoons
- lemon juice freshly squeezed - 1 tablespoon
- garlic pressed - 1 clove
- vegetable oil for frying the chicken - 1 tablespoon
- salt to taste
- black pepper to taste
Main Ingredient:
chicken
Preparation
- Cook the pasta in salted water according to the package instructions until tender but firm to the bite. Drain and briefly rinse under cold water to stop the cooking.
- Cut the chicken breast into cubes, season with salt and pepper.
- Heat the oil in a pan over medium heat. Add the chicken and fry for about 7–10 minutes, stirring, until the pieces are golden and completely white inside. Set aside to cool.
- Deseed the bell pepper and cut it into cubes. Slice the onion into thin wedges. Slice the olives if they are not already sliced. Cut the cheese into small cubes. Halve the cherry tomatoes.
- In a large bowl, mix the mayonnaise, yogurt, lemon juice, and garlic. Season with salt and pepper.
- Add the pasta, cooled chicken, bell pepper, onion, olives, cheese, and tomatoes to the bowl with the dressing. Toss gently but thoroughly.
- Taste and, if needed, adjust the seasoning with more salt, pepper, or lemon juice. Chill the salad in the fridge for at least 20 minutes to let the flavors meld.
Storage
In fridge:
3 days
Freezing:
No
Keep leftovers in an airtight container in the fridge and eat within 24–48 hours. If the salad thickens in the fridge, loosen it with a spoonful of yogurt or a drizzle of lemon juice before serving.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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