Ingredients
Scale
- 12 oz (340 g) of pasta (penne, fusilli, or bowtie work beautifully)
- 1 lb (450 g) chicken breasts, cooked and shredded
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup crumbled feta cheese
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Cook the pasta in boiling salted water according to package instructions until al dente. Drain and rinse under cold water to cool.
- If using raw chicken, cook by grilling or boiling until fully cooked. Shred the cooled chicken.
- Wash and chop cherry tomatoes, cucumber, red onion, and black olives into bite-sized pieces.
- In a large bowl, combine cooked pasta, shredded chicken, cherry tomatoes, cucumber, red onion, black olives, feta cheese, and parsley.
- Whisk together olive oil, lemon juice, oregano, salt, and pepper to make the dressing. Pour over the salad and toss gently to coat.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled.
Notes
- Use high-quality olive oil for best flavor.
- Adjust lemon juice to taste for a zestier or milder flavor.
- Add roasted peppers or artichoke hearts for variation.
- Make ahead and store in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Healthy
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 380 Kcal
- Sugar: 4g
- Sodium: 590mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 65mg