Ingredients
Scale
- 2 cups cooked penne or fusilli pasta (preferably whole wheat)
- 1 lb (450g) boneless, skinless chicken breasts
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup red onion, thinly sliced
- 1 cucumber, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Season chicken breasts with salt, pepper, and oregano. Grill over medium-high heat for 6-7 minutes per side until cooked through. Rest, then slice into thin strips.
- Cook pasta in boiling salted water until al dente. Drain and rinse with cold water. Set aside.
- Prepare vegetables: halve cherry tomatoes, thinly slice red onion, dice cucumber, chop parsley and basil.
- In a large bowl, combine cooked pasta, grilled chicken, tomatoes, olives, onion, cucumber, and herbs. Toss gently to combine.
- Whisk together olive oil, red wine vinegar, salt, pepper, and oregano to make the dressing. Pour over the salad and toss well to coat evenly.
Notes
- Use whole wheat pasta for extra fiber and nutrients.
- For a vegetarian version, replace chicken with chickpeas or grilled tofu.
- For extra flavor, add roasted red peppers or artichoke hearts.
- Serve chilled or at room temperature for best taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling, Boiling, Tossing
- Cuisine: Mediterranean
- Diet: Healthy, High protein
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 390 kcal Kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 26 g
- Cholesterol: 70 mg