Ingredients
Scale
- 8 oz (225 g) whole wheat or gluten-free pasta
- 2 cups cooked chicken breast, shredded or diced
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 red onion, thinly sliced
- 1/4 cup crumbled feta cheese
- Fresh parsley and basil for garnish
- For the dressing:
- 1/4 cup extra virgin olive oil
- Juice of 1 lemon
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Cook the pasta in boiling salted water until al dente, then drain and rinse with cold water. Set aside.
- If needed, season the chicken with salt, pepper, and oregano, then grill, bake, or pan-fry until cooked through. Cool and shred or dice.
- In a large bowl, combine cherry tomatoes, cucumber, red onion, and Kalamata olives.
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Pour over the vegetables and toss to coat.
- Add the cooked pasta and chicken to the bowl and gently mix. Sprinkle with feta cheese and fresh herbs. Toss again to distribute evenly.
Notes
- Use gluten-free pasta if necessary to accommodate dietary restrictions.
- For extra flavor, add roasted red peppers or artichoke hearts.
- Keep the dressing separate until serving to prevent sogginess.
- Garnish with additional herbs or lemon wedges for a fresh presentation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing, Boiling, Grilling
- Cuisine: Mediterranean
- Diet: Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 430 kcal Kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 75 mg