Ingredients
Scale
- 12 oz cooked penne or rotini pasta
- 2 cups cooked chicken breast, shredded or diced
- 1 cup cherry tomatoes, halved
- 1/2 cup kalamata olives, pitted and sliced
- 1/2 cup crumbled feta cheese
- 1 cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup chopped fresh parsley or basil
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to cool. Set aside.
- If using raw chicken, grill or pan-fry until cooked through, then cool and dice or shred.
- Prepare the vegetables: halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and chop the herbs. Crumble the feta cheese.
- In a large bowl, combine cooked pasta, chicken, tomatoes, olives, cucumber, onions, and herbs. Toss gently to mix.
- Whisk together olive oil, lemon juice, dried oregano, salt, and pepper in a small bowl. Pour over the salad and toss to evenly coat all ingredients.
Notes
- For a vegetarian version, omit the chicken and add more vegetables like bell peppers or artichoke hearts.
- Use gluten-free pasta if needed.
- Incorporate roasted red peppers or sun-dried tomatoes for added flavor.
- Replace feta with vegan cheese for a plant-based variation.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salads
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Healthy
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 410 Kcal
- Sugar: 6g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 75mg