Ingredients
Scale
- 12 oz (340 g) of your favorite pasta (penne, fusilli, or bowties)
- 2 cups cooked chicken breast, shredded or chopped
- 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
- Juice of 1 lemon
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Boil a large pot of salted water and cook the pasta according to the package instructions until al dente. Drain and rinse with cold water to cool, then set aside.
- If you haven’t already cooked the chicken, sauté or bake seasoned chicken breasts, then shred or chop into bite-sized pieces.
- In a small bowl or jar, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper. Adjust to taste.
- Combine cooled pasta, chicken, cherry tomatoes, cucumber, red onion, olives, and feta in a large bowl. Pour the dressing over and toss gently to coat.
- Garnish with chopped parsley. Chill for at least 30 minutes before serving. Serve cold and enjoy!
Notes
- Use your preferred pasta shape for variety and texture.
- Replace chicken with cooked shrimp, chickpeas, or tofu for vegetarian options.
- Make ahead by preparing ingredients and refrigerating; toss with dressing just before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 380 Kcal
- Sugar: 6g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 19g
- Cholesterol: 55mg