Ingredients
Scale
- 12 oz (340 g) of your favorite pasta (penne, rotini, or fusilli)
- 2 chicken breasts, grilled and sliced
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup red onion, finely chopped
- 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 freshly ground black pepper, to taste
Instructions
- Cook pasta in boiling salted water until al dente, then drain and rinse with cold water. Prepare the grilled chicken and slice into strips.
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper to make the dressing.
- In a large bowl, combine cooked pasta, grilled chicken, cherry tomatoes, cucumber, olives, red onion, and feta cheese. Pour the dressing over and toss gently to combine.
- Sprinkle with chopped parsley before serving. Serve chilled or at room temperature.
Notes
- Use any short pasta like fusilli or gluten-free options adapt as needed.
- Prepare the salad a few hours in advance, keeping the dressing separate for freshness.
- Feta cheese can be substituted with vegan cheese or chopped avocado for dairy-free options.
- For added flavor, marinate the chicken in herbs before grilling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing, Grilling
- Cuisine: Mediterranean
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 410 kcal Kcal
- Sugar: 7 g
- Sodium: 520 mg
- Fat: 21 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 75 mg