Ingredients
Scale
- 12 oz of your favorite pasta (penne, fusilli, or bowtie)
- 2 large chicken breasts, grilled and sliced
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh basil, chopped
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp dried oregano
- Salt and pepper to taste
- Optional extra toppings: roasted red peppers, artichoke hearts
Instructions
- Start by grilling the chicken breasts. Season with salt, pepper, and oregano, then cook until golden and fully done. Slice into strips and set aside.
- Boil a large pot of salted water and cook the pasta until al dente. Drain and rinse with cold water to stop the cooking process and keep the pasta vibrant and firm.
- In a large mixing bowl, combine cherry tomatoes, cucumber, olives, and basil. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create a fresh Mediterranean dressing.
- Add the cooked pasta and sliced chicken to the vegetable mixture. Toss everything gently with the dressing, then sprinkle with feta cheese for added creaminess and flavor. For extra crunch and color, include roasted red peppers or artichoke hearts.
Notes
- For an extra burst of flavor, add a squeeze of fresh lemon juice before serving.
- This dish can be served chilled or at room temperature, making it perfect for summer picnics and potlucks.
- To keep leftovers fresh, store in an airtight container in the refrigerator for up to 2 days.
- If making ahead, wait to add the feta and fresh herbs until just before serving to retain their flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salads
- Method: Stovetop, Grilling
- Cuisine: Mediterranean
- Diet: Healthy, Nutritarian
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 430 kcal Kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 75 mg