Ingredients
Scale
- 12 ounces of your favorite pasta (penne, fusilli, or rotini work well)
- 2 cups cooked chicken breast, shredded or diced
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 cup kalamata olives, pitted and sliced
- 1/2 cup crumbled feta cheese
- 1/4 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and keep the pasta from sticking together.
- If using store-bought cooked chicken, dice it into bite-sized pieces. For homemade, try the honey pepper chicken pasta recipe for flavorful grilled chicken.
- Halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. Combine these ingredients in a large mixing bowl alongside the cooked chicken and pasta.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, oregano, salt, and pepper. Consider chilling the dressing for enhanced flavor using a rapid chill machine if desired.
- Pour the dressing over the salad ingredients. Add crumbled feta, sliced olives, and chopped parsley. Toss gently to combine all flavors evenly. Serve immediately or refrigerate for up to 2 hours for a chilled, refreshing dish.
Notes
- You can substitute gluten-free pasta if needed to accommodate dietary restrictions.
- Adding roasted vegetables or chickpeas can boost the protein and nutrient content.
- For an even more flavorful salad, marinate the chicken in herbs before cooking.
- Keep the salad dressing separate until serving if storing leftovers to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and Tossing
- Cuisine: Mediterranean
- Diet: Healthy, Gluten-Free option available
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg