Ingredients
- Cooked Chicken Breast: 2 cups, diced
- Pasta (rotini or penne): 1 pound
- Kalamata Olives: 1/2 cup, pitted and halved
- Cherry Tomatoes: 1 pint, halved
- Cucumber: 1/2 cup, diced
- Feta Cheese: 1/2 cup, crumbled
- Red Onion: 1/4 cup, thinly sliced
- Olive Oil: 1/4 cup
- Lemon Juice: 2 tablespoons
- Dried Oregano: 1 teaspoon
- Salt and Pepper: To taste
Instructions
- Step 1: Cook pasta according to package directions. Drain and rinse with cold water. Set aside to cool completely.
- Step 2: In a large bowl, combine the cooled pasta, diced chicken, Kalamata olives, halved cherry tomatoes, diced cucumber, crumbled feta cheese, and thinly sliced red onion.
- Step 3: In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper to create the dressing.
- Step 4: Pour the dressing over the pasta salad and gently toss to combine all ingredients.
- Step 5: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Step 6: Before serving, taste and adjust seasonings as needed.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days; the flavors actually deepen overnight!
- This salad is best served cold, so there's no need to reheat, just give it a good stir before serving.
- Garnish with a sprinkle of fresh parsley or basil for an extra pop of flavor and color before serving.
- For the most vibrant flavor, marinate the diced chicken in a little of the dressing ingredients for about 30 minutes before adding it to the salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American