Ingredients
Scale
- 12 oz of your favorite pasta (penne or fusilli work beautifully)
- 2 grilled chicken breasts, sliced
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup crumbled feta cheese
- Fresh basil and parsley for garnish
- For the dressing:
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 garlic clove, minced
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente, following package instructions. Drain and rinse with cold water to stop the cooking process. Set aside.
- While the pasta cooks, season the chicken breasts with salt, pepper, and a pinch of oregano. Grill or pan-fry the chicken until fully cooked, about 6-7 minutes per side. Allow to rest, then slice into strips.
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Adjust the seasonings to taste.
- In a large mixing bowl, combine the cooked pasta, sliced chicken, cherry tomatoes, diced cucumber, olives, red onion, and feta cheese. Pour the dressing over the top and toss gently to combine.
- Finish with freshly chopped basil and parsley. Chill the salad for at least 30 minutes to allow flavors to meld. Serve chilled for the best taste experience.
Notes
- For extra flavor, marinate the grilled chicken in some of the dressing before slicing.
- This salad can be made a day ahead; keep dressing separate until ready to serve.
- Feel free to add other Mediterranean ingredients like artichoke hearts or sliced bell peppers for variation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling, Boiling, Mixing
- Cuisine: Mediterranean
- Diet: Gluten-Free Option Available
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal Kcal
- Sugar: 7 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 29 g
- Cholesterol: 85 mg