Ingredients
Scale
- 8 oz of your favorite pasta (penne, fusilli, or rotini work well)
- 2 cups cooked chicken, shredded or cubed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 cup kalamata olives, pitted and sliced
- 1/2 red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh chopped parsley
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook pasta in boiling salted water until al dente, then drain and rinse under cold water. Set aside.
- If not already cooked, prepare chicken by baking, grilling, or sautéing seasoned with salt, pepper, and oregano. Cool slightly, then shred or dice.
- In a large bowl, combine cooked pasta, chicken, cherry tomatoes, cucumber, olives, red onion, feta, and parsley. Toss gently to combine.
- Whisk together olive oil, red wine vinegar, oregano, salt, and pepper. Pour over the salad and toss to coat evenly.
- Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld. Serve cold.
Notes
- Use your favorite pasta shape to customize the look of your salad.
- For extra flavor, add a squeeze of lemon juice or sprinkle additional herbs.
- Best enjoyed within 2 days for freshness and flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Gluten-Free (with gluten-free pasta)
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal Kcal
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 75 mg