High Protein Chicken Feta Cucumber Pasta Salad – Fresh, Filling, and Easy
This pasta salad is the kind of meal you’ll want on repeat: fresh, hearty, and fast. It’s packed with juicy chicken, crisp cucumber, and creamy feta, all tossed with pasta and a bright lemon-olive oil dressing. You get the comfort of pasta with the lightness of a salad, and it keeps well for lunches all week.
Make it once and you’ll see why it’s a staple for busy days and warm-weather dinners.
High Protein Chicken Feta Cucumber Pasta Salad - Fresh, Filling, and Easy
Ingredients
Method
- Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta to al dente per package directions. Drain and rinse briefly under cool water to stop cooking.Shake off excess water well.
- Whisk the dressing: In a small bowl or jar, combine olive oil, lemon juice, red wine vinegar, garlic, Dijon, oregano, honey, salt, and pepper. Whisk or shake until emulsified. Taste and adjust seasoning.
- Prep the mix-ins: Dice cucumber, halve tomatoes, slice red onion, chop herbs, and crumble feta.If using olives, halve them.
What Makes This Recipe So Good
- High in protein: Chicken and feta bring serious staying power, making this a balanced, satisfying meal.
- Fresh and crunchy: Cucumber, red onion, and herbs add crisp texture that makes each bite pop.
- Meal prep friendly: Holds up in the fridge for days without turning soggy when made as directed.
- Simple pantry dressing: Lemon, olive oil, garlic, and oregano deliver bold, clean flavor—no store-bought bottle needed.
- Versatile: Swap the pasta shape, use rotisserie chicken, or adjust the veggies based on what you have.
Ingredients
- Pasta: 12 ounces short pasta (penne, rotini, or farfalle)
- Chicken: 2 cups cooked chicken breast, chopped or shredded (about 2 medium breasts)
- Feta: 4–6 ounces feta cheese, crumbled
- Cucumber: 1 large English cucumber, diced (or 2 Persian cucumbers)
- Tomatoes: 1.5 cups cherry or grape tomatoes, halved
- Red onion: 1/4 small red onion, thinly sliced (about 1/3 cup)
- Kalamata olives (optional): 1/2 cup pitted, halved
- Fresh herbs: 1/4 cup chopped fresh parsley, plus 2 tablespoons chopped fresh dill or mint
For the Dressing
- Extra-virgin olive oil: 1/3 cup
- Lemon juice: 3 tablespoons fresh
- Red wine vinegar: 1 tablespoon
- Garlic: 2 cloves, finely minced or grated
- Dijon mustard: 1 teaspoon
- Dried oregano: 1 teaspoon
- Honey or maple syrup: 1/2 teaspoon (balances acidity)
- Salt and black pepper: to taste
Optional Add-Ins
- 1 cup canned chickpeas, rinsed and drained (extra protein and fiber)
- 1/2 cup diced red or yellow bell pepper
- 1/4 cup toasted pine nuts or slivered almonds
- Zest of 1 lemon for extra brightness
How to Make It
- Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta to al dente per package directions. Drain and rinse briefly under cool water to stop cooking.
Shake off excess water well.
- Whisk the dressing: In a small bowl or jar, combine olive oil, lemon juice, red wine vinegar, garlic, Dijon, oregano, honey, salt, and pepper. Whisk or shake until emulsified. Taste and adjust seasoning.
- Prep the mix-ins: Dice cucumber, halve tomatoes, slice red onion, chop herbs, and crumble feta.
If using olives, halve them.
- Season the chicken: If using plain cooked chicken, toss with a pinch of salt, pepper, and a drizzle of olive oil. Rotisserie chicken works great; just
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