Ingredients
Scale
- 400g (14 oz) of penne or fusilli pasta
- 2 cups cooked and shredded chicken breast
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ cup red onion, finely chopped
- ½ cup black olives, sliced
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
- ¼ cup extra virgin olive oil
- 3 tablespoons lemon juice
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
Instructions
- Cook the pasta in salted boiling water until al dente. Drain, rinse with cold water, and set aside.
- Cook the chicken thoroughly, then shred into bite-sized pieces.
- Prepare the vegetables by halving cherry tomatoes, dicing cucumber, and chopping red onion and parsley. Slice olives and crumble feta cheese.
- In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and black pepper to make the dressing.
- In a large bowl, combine cooled pasta, shredded chicken, tomatoes, cucumber, onion, olives, and feta.
- Pour the dressing over the ingredients and gently toss to coat evenly.
- Garnish with chopped parsley and serve immediately or refrigerate to meld flavors.
Notes
- Use high-quality extra virgin olive oil for the best flavor.
- Allow the salad to chill for at least 30 minutes to enhance flavor integration.
- Customize with additional ingredients like roasted red peppers or artichoke hearts for a Mediterranean twist.
- For dietary preferences, substitute regular pasta with whole wheat or gluten-free options.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Healthy
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 55mg