Ingredients
Scale
- 8 oz (225 g) of whole wheat rotini or penne pasta
- 2 cups cooked chicken breast, shredded or diced
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup red onion, finely chopped
- ½ cup Kalamata olives, pitted and sliced
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the whole wheat pasta in boiling salted water according to package instructions until al dente. Drain and rinse with cold water. Set aside.
- If not pre-cooked, grill or bake chicken breasts seasoned with salt, pepper, and oregano. Once cooked, shred or dice the chicken and set aside.
- In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper until well combined. Adjust seasoning as needed.
- In a large mixing bowl, combine cooled pasta, cooked chicken, cherry tomatoes, cucumber, red onion, olives, and feta cheese. Pour dressing over the mixture and toss gently.
- Sprinkle chopped parsley on top and refrigerate for at least 30 minutes to allow flavors to meld. Serve immediately or chill before serving.
Notes
- For added flavor, top with fresh herbs like basil or mint.
- Chill the salad for at least 30 minutes for optimal flavor infusion.
- If ingredients like tomatoes or cucumbers release water over time, consider adding more olive oil or vinegar before serving.
- Use gluten-free pasta for gluten-sensitive diets.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Healthy, High-Fiber, Low-Calorie
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 350 kcal Kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 26 g
- Cholesterol: 65 mg