Ingredients
Scale
- 8 oz (225 g) of penne or fusilli pasta
- 2 cups cooked chicken breast, sliced or shredded
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup crumbled feta cheese
- Fresh basil and parsley, chopped
- For the dressing:
- 3 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Boil a large pot of salted water and cook the pasta until al dente according to package instructions. Drain and rinse with cold water to stop the cooking process.
- If not already cooked, grill or sauté chicken breasts until fully cooked. Allow to cool slightly, then slice or shred the chicken.
- In a large mixing bowl, combine cherry tomatoes, diced cucumber, red onion, and Kalamata olives. Add the shredded chicken on top.
- In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, salt, and pepper. Pour the dressing over the salad ingredients.
- Add the cooked pasta to the bowl, gently toss until everything is evenly coated. Top with crumbled feta, chopped basil, and parsley. Serve immediately or chill for an hour for enhanced flavors.
Notes
- Use rotisserie chicken for quick and flavorful preparation.
- Chill the salad for at least an hour before serving to let flavors meld nicely.
- Replace regular pasta with gluten-free options if needed.
- For extra flavor, add roasted red peppers or artichoke hearts.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mix
- Cuisine: Mediterranean
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 450 kcal Kcal
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 80 mg