Ingredients
Scale
- 8 oz (225 g) pasta (penne or rotini)
- 2 chicken breasts, grilled and sliced
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 cup Kalamata olives, pitted
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 1/4 cup red onion, thinly sliced
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse with cold water.
- In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper to create the dressing.
- In a large bowl, combine cooked pasta, grilled chicken slices, cherry tomatoes, cucumber, olives, red onion, and feta cheese.
- Pour the dressing over the salad and toss gently to combine.
- Garnish with chopped parsley and serve chilled or at room temperature.
Notes
- You can add sliced bell peppers or artichoke hearts for extra flavor.
- This salad can be prepared ahead of time and stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Boiling, Grilling, Tossing
- Cuisine: Mediterranean
- Diet: Gluten-Free (if gluten-free pasta used), Healthy
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 430 Kcal
- Sugar: 5g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg