Ingredients
Scale
- 2 cups cooked pasta (penne or fusilli)
- 1 lb cooked chicken breast, diced or shredded
- 1 cup cherry tomatoes, halved
- 1/2 cup kalamata olives, pitted and sliced
- 1/2 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 2 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar or lemon juice
- 1 tsp dried oregano or Italian seasoning
- Salt and black pepper to taste
- Fresh parsley or basil for garnish
Instructions
- Cook pasta according to package instructions until al dente, then rinse with cold water.
- Grill or boil chicken until fully cooked, then dice or shred into bite-sized pieces.
- Prepare vegetables by halving cherry tomatoes, slicing olives, dicing cucumbers, and slicing red onions.
- In a large bowl, combine cooled pasta, chicken, cherry tomatoes, olives, cucumbers, red onions, and feta cheese.
- In a small bowl, whisk together olive oil, balsamic vinegar or lemon juice, oregano, salt, and pepper.
- Pour dressing over the salad and toss gently to coat evenly.
- Garnish with chopped parsley or basil, then cover and refrigerate for at least 30 minutes before serving.
Notes
- Use gluten-free pasta for dietary restrictions.
- Add roasted red peppers or artichoke hearts for extra flavor options.
- Incorporate chili flakes for a spicy kick.
- Replace feta with mozzarella or vegan cheese if needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing, Tossing
- Cuisine: Mediterranean
- Diet: Healthy
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 kcal Kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 60 mg