Ingredients
Scale
- 8 ounces rotini pasta
- 2 cups cooked, shredded chicken
- 1 cup cherry tomatoes, halved
- 1/2 cup kalamata olives, pitted and sliced
- 1/2 cucumber, diced
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and cool slightly.
- In a large bowl, combine cooked pasta, shredded chicken, cherry tomatoes, olives, cucumber, and feta cheese.
- In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Garnish with chopped parsley before serving. Chill for at least 30 minutes for best flavor.
Notes
- Use grilled chicken for a smoky flavor.
- Feel free to add roasted red peppers for extra color and flavor.
- This salad can be stored in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Boiling/Assembly
- Cuisine: Mediterranean
- Diet: Gluten-Free option available if gluten-free pasta is used
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg