Ingredients
Scale
- 8 oz pasta (penne or fusilli)
- 2 lbs boneless, skinless chicken breasts
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup black olives, pitted and sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled
- For the dressing:
- 1/4 cup extra virgin olive oil
- Juice of 2 lemons
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
Instructions
- Cook the pasta in boiling salted water until al dente, then drain and rinse with cold water. Set aside.
- Season the chicken breasts with salt, pepper, and oregano. Grill or pan-sear until cooked through. Rest briefly, then slice into strips.
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper to make the dressing. Adjust to taste.
- In a large bowl, combine cooked pasta, sliced chicken, cherry tomatoes, cucumber, red onion, olives, and feta cheese. Drizzle with the dressing and toss to coat evenly. Garnish with chopped parsley.
Notes
- Use high-quality extra virgin olive oil for optimal flavor.
- Chill the salad in the refrigerator for at least 30 minutes before serving for better flavor melding.
- Can be made a day ahead; store in an airtight container.
- Feel free to add sliced bell peppers or artichoke hearts for more flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad, Main Course
- Method: Grilling, Boiling, Tossing
- Cuisine: Mediterranean
- Diet: Gluten-Free (with gluten-free pasta), Healthy
Nutrition
- Serving Size: 1 plate (about 1.5 cups)
- Calories: 380 Kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg