Ingredients
- Cooked Chicken Breast, diced: 2 cups
- Pasta (rotini or penne): 1 pound
- Kalamata Olives, pitted and halved: 1/2 cup
- Feta Cheese, crumbled: 1/2 cup
- Cherry Tomatoes, halved: 1 pint
- Cucumber, diced: 1/2 cup
- Red Onion, thinly sliced: 1/4 cup
- 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 cooked pasta, diced chicken, Kalamata olives, feta cheese, halved cherry tomatoes, diced cucumber, and thinly sliced red onion.
- Step 3: In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper to make the dressing.
- Step 4: Pour the dressing over the pasta mixture and toss gently to combine ensuring all ingredients are evenly coated.
- Step 5: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Step 6: Serve chilled. Garnish with extra feta cheese and oregano, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, but the pasta may absorb some dressing.
- This salad is best served cold, so reheating isn't recommended; add a squeeze of fresh lemon juice and a drizzle of olive oil to refresh the flavors if needed after storage.
- Serve this bright and flavorful salad as a light lunch, a satisfying side dish at a barbecue, or even pack it for a picnic.
- For a burst of fresh flavor, marinate the diced chicken in half of the dressing for 30 minutes before adding it to the salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American