Ingredients
Scale
- 12 oz (340 g) of your favorite pasta (penne, fusilli, or farfalle)
- 2 cups cooked chicken, shredded or diced
- 1 cup cherry tomatoes, halved
- 1 cup 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 chopped fresh parsley
- For the dressing:
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process, then set aside.
- In a small bowl, whisk together olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and pepper. Adjust seasoning to taste.
- In a large mixing bowl, combine the cooked pasta, cooked chicken, cherry tomatoes, cucumber, olives, red onion, feta cheese, and parsley.
- Pour the dressing over the salad and gently toss to coat all ingredients evenly. Let sit for at least 15 minutes to allow flavors to meld.
Notes
- For extra flavor, marinate the chicken beforehand with herbs or spices.
- Use a high-quality olive oil for the best dressing flavor.
- Chill the salad for a few hours before serving for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Mediterranean
- Diet: Gluten-Free Option (with gluten-free pasta)
Nutrition
- Serving Size: 1 bowl (~1.5 cups)
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg