This Mediterranean spaghetti salad with chicken is quick, easy, and bursting with fresh Mediterranean flavors. Made with cooked spaghetti, tender chicken, crisp vegetables, salty feta and a bright vinaigrette, it’s light but satisfying — ideal for meal prep, potlucks, or an easy weeknight dinner.
After testing several versions where the dressing either tasted too sharp or didn’t cling to the pasta, this recipe finally balanced everything perfectly. The dressing evenly coats the spaghetti and chicken while the vegetables remain crisp, and the feta provides a creamy, salty finish. The salad improves if refrigerated for a few hours, making it a great make-ahead dish.
Why You’ll Love This Recipe
- Easy to make: Uses simple ingredients and straightforward steps, perfect for busy days.
- Light yet filling: Pasta and chicken with fresh vegetables make a balanced, satisfying meal.
- Fresh Mediterranean flavors: Feta, olives and herbs with a zesty vinaigrette add bright, authentic taste.
- Great for meal prep: Flavors deepen after chilling, so it’s ideal for preparing ahead and taking to gatherings.
Ingredients Notes
See the recipe card at the end of the post for full ingredient amounts and a printable version.
For the Spaghetti Salad
- Spaghetti: Durum wheat works well; swap for whole wheat or short pasta (penne, fusilli) if preferred.
- Cooked chicken: Leftover grilled or rotisserie chicken is ideal — shred or chop into bite-sized pieces.
- Bell peppers: Mixed colors add crunch and visual appeal. Use what you have on hand.
- Cucumber: English cucumber adds freshness and crispness without peeling.
- Black olives: For briny, savory notes; substitute kalamata or green olives if preferred.
- Cherry tomatoes: Halved cherry tomatoes bring a juicy, sweet-tart bite.
- Red onion: Adds mild sharpness; soak slices in cold water for 5 minutes to mellow if desired.
- Crumbled feta: Optional but recommended for a creamy, salty finish; substitute another cheese if needed.
For the Mediterranean Dressing
A simple vinaigrette of extra-virgin olive oil, red wine vinegar, lemon juice, Dijon mustard and herbs gives this salad its bright Mediterranean character. It’s light, zesty and coats the pasta and chicken nicely.
- Olive oil: Use good-quality extra virgin olive oil for the best flavor.
- Red wine vinegar: Adds tang and balance; lemon juice or white wine vinegar are valid substitutes.
- Lemon juice: Fresh lemon brightens the dressing.
- Dijon mustard: Helps emulsify and adds subtle sharpness; omit for a milder dressing.
- Dried oregano & basil: Classic Mediterranean herbs; fresh herbs can be used instead.
- Garlic: Fresh garlic is best, or use garlic powder if needed.
- Salt & pepper: Adjust to taste; remember olives and feta add saltiness.
Variations & Substitutions
- Use zucchini noodles for a lower-carb version.
- Replace chicken with slices of pepperoni or salami for a different flavor profile.
- Add other vegetables such as blanched broccoli, boiled corn, or sliced celery to customize the salad.
How to make Mediterranean Spaghetti Salad with Chicken
1) Cook the spaghetti: Prepare spaghetti according to package directions until al dente. Drain, rinse under cold water and let cool completely. Tossing with 1 teaspoon olive oil prevents sticking (optional).
2) Chop the vegetables: Dice bell peppers, cucumber, tomatoes and red onion. Shred or cube the cooked chicken.
3) Prepare the dressing: In a jar combine olive oil, lemon juice, red wine vinegar, Dijon mustard (optional), oregano, paprika, minced garlic, salt and pepper. Shake or whisk until emulsified.
4) Assemble the salad: In a large bowl, combine cooled spaghetti, chicken, vegetables, olives and crumbled feta.
5) Dress the salad: Pour the vinaigrette over the salad and gently toss to coat all ingredients evenly.
6) Adjust and chill: Taste and adjust seasoning, then refrigerate for at least one hour to let the flavors meld.
7) Serve: Serve chilled or at room temperature. The salad keeps well and travels nicely for picnics or potlucks.
Tips to make the Best Spaghetti Chicken Salad
- Cook the spaghetti al dente: It holds up better in the salad and avoids becoming mushy.
- Use grilled or roasted chicken: Marinated and grilled chicken adds extra depth; chop into bite-sized pieces.
- Make ahead: Preparing and refrigerating the salad for at least an hour allows the flavors to develop.
Recipe FAQs
Yes. Penne, rotini or farfalle (bow-tie) all work well. Spaghetti offers a different texture but any sturdy pasta will do.
Yes. Omit the chicken and add more vegetables, grilled halloumi or paneer, tofu, or chickpeas for protein.
Store in an airtight container in the refrigerator for up to 2 days. The pasta will soften over time, so consume within that window for best texture.
This salad is best served cold or at room temperature, though you can enjoy it slightly warm if preferred.
Other Salad Recipes to Try!
-
Mediterranean Chicken Salad Recipe
-
Greek Chicken Pasta Salad
-
Grilled Chicken Avocado Salad
-
Chinese Chicken Salad with Crispy Noodles
If you try this recipe, please leave a comment and rating below! We’d love to hear your feedback.
Recipe Card
Mediterranean Spaghetti Salad with Chicken
Video
Equipment
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1 large mixing bowl
Ingredients
For the Mediterranean salad dressing
- 7 tablespoon extra virgin olive oil
- 2 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon finely chopped fresh parsley
- 2 teaspoon dried oregano
- 2 teaspoon dried basil
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon dijon mustard (optional)
- 1 teaspoon minced garlic
- 2 teaspoon honey
For the salad
- 250 grams uncooked spaghetti
- ½ cup chopped onions
- 1 cup mixed color bell peppers
- 1 cup cherry tomatoes, halved
- 1.5 cups chopped cooked chicken
- ½ cup sliced black olives
- ½ cup chopped parsley or cilantro
- ½ cup feta cheese, crumbled
- 1 cup chopped English cucumber
Instructions
- Cook spaghetti according to package instructions until al dente. Drain, rinse with cold water, and set aside to cool completely. Toss with a little olive oil if desired.
- Chop vegetables and shred or cube the cooked chicken.
- In a jar combine olive oil, lemon juice, mustard (optional), oregano, paprika, garlic, salt and pepper. Shake or whisk to combine.
- In a large bowl, combine spaghetti, chicken, vegetables, olives and feta.
- Pour the dressing over the salad, toss until evenly coated, taste and adjust seasoning. Chill for at least an hour before serving for best flavor.
Notes
- Cook the spaghetti al dente so it holds up in the salad.
- Use grilled or roasted chicken for extra flavor; marinate briefly with salt, pepper, paprika, lemon and olive oil.
- Refrigerate for at least an hour so the spaghetti and vegetables absorb the dressing.
Nutrition
Nutrition information is an approximation.