Ingredients
Scale
- 8 ounces fusilli pasta
- 2 grilled chicken breasts, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup kalamata olives, pitted
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the fusilli pasta according to package instructions. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooked pasta, sliced grilled chicken, cherry tomatoes, olives, feta cheese, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
- Pour the dressing over the pasta mixture and toss gently to combine.
- Serve immediately or refrigerate for up to 2 hours before serving.
Notes
- For added flavor, marinate the chicken with lemon juice and herbs before grilling.
- Feel free to add chopped cucumbers or red onions for extra crunch.
- Use gluten-free pasta to make this dish gluten-free.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Boiling, Grilling, Tossing
- Cuisine: Mediterranean
- Diet: Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 415 kcal Kcal
- Sugar: 4 g
- Sodium: 540 mg
- Fat: 19 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 65 mg