Ingredients
Scale
- 12 oz of your favorite pasta (penne, fusilli, or farfalle)
- 2 chicken breasts, grilled or baked and sliced
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup crumbled feta cheese
- 1 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- Salt and black pepper to taste
Instructions
- Cook the pasta in a large pot of boiling salted water until al dente, drain, rinse with cold water, and set aside.
- Season chicken breasts with salt, pepper, and oregano, then grill or bake until cooked through. Let cool and slice into thin strips.
- Prepare vegetables: halve cherry tomatoes, dice cucumber, and thinly slice red onion. Chop fresh herbs.
- In a large bowl, combine cooked pasta, chicken, cherry tomatoes, cucumber, olives, red onion, and herbs.
- In a small bowl, whisk together olive oil and red wine vinegar. Pour over the salad and toss gently to combine.
- Sprinkle crumbled feta cheese on top, season with additional salt and pepper if needed, and toss again.
Notes
- Add feta cheese just before serving to prevent sogginess.
- Feel free to substitute chicken with shrimp, tofu, or chickpeas for a different protein option.
- Use gluten-free pasta to make this dish suitable for gluten-free diets.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing and grilling or baking
- Cuisine: Mediterranean
- Diet: Healthy, Gluten-Free (if using gluten-free pasta)
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal Kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 75 mg