Ingredients
Scale
- 1 lb (450g) penne or fusilli pasta
- 2 cups cooked chicken breast, shredded or cubed
- 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, finely chopped
- Fresh parsley, chopped (for garnish)
- For the dressing:
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tsp dried oregano
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
- If using leftover cooked chicken, shred or cube it. Alternatively, grill or sauté chicken breasts until fully cooked.
- In a large bowl, combine the cooked pasta, chicken, cherry tomatoes, olives, feta cheese, cucumber, and red onion. Toss gently to combine.
- Whisk together olive oil, lemon juice, oregano, minced garlic, salt, and pepper. Pour the dressing over the salad and toss until evenly coated.
- Refrigerate the salad for at least 30 minutes to let flavors meld. Garnish with fresh parsley before serving.
Notes
- Use the freshest ingredients available for the best flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To keep the salad crisp, add the dressing just before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salads
- Method: Mixing, Chilling
- Cuisine: Mediterranean
- Diet: Healthy
Nutrition
- Serving Size: 1 bowl (approx. 1/4 of recipe)
- Calories: 450 kcal Kcal
- Sugar: 7 g
- Sodium: 560 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 80 mg