Ingredients
Scale
- 2 cups cooked penne or rotini pasta
- 1 cup cooked, shredded chicken (use leftover grilled or rotisserie chicken)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1 clove garlic, minced
- Salt and black pepper to taste
Instructions
- Boil the pasta until al dente according to package instructions, then drain and rinse with cold water. Set aside.
- If not using pre-cooked chicken, season and cook chicken breasts until cooked through, then shred into bite-sized pieces.
- Prepare vegetables by halving cherry tomatoes, dicing cucumber, slicing red onion, and slicing olives. Chop parsley.
- In a large mixing bowl, combine cooked pasta, shredded chicken, cherry tomatoes, cucumber, red onion, olives, and feta cheese. Toss gently to combine.
- Whisk together olive oil, lemon juice, oregano, garlic, salt, and pepper in a small bowl. Pour over the salad and toss until evenly coated.
- Refrigerate the salad for at least 30 minutes to allow flavors to meld. Serve chilled.
Notes
- Use leftover grilled chicken for extra flavor.
- Add extra vegetables like bell peppers or artichoke hearts for variety.
- Dress the salad immediately before serving for the best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg