Ingredients
Scale
- 12 oz of your favorite pasta (penne, fusilli, or rotini)
- 2 cups cooked chicken breast, shredded or diced
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water. Set aside to cool.
- If needed, cook the chicken in a skillet with salt, pepper, and oregano until fully cooked. Cool and then dice or shred.
- In a small bowl, whisk together olive oil, lemon juice, dried oregano, salt, and pepper to make the dressing.
- In a large mixing bowl, combine the cooled pasta, cooked chicken, cherry tomatoes, cucumber, red onion, olives, and feta cheese. Drizzle with the dressing and toss gently to coat evenly.
- Garnish with chopped fresh parsley. Serve immediately or refrigerate for up to 2 hours for a chilled, refreshing meal.
Notes
- Best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
- Add extra lemon juice or olive oil before serving for more flavor.
- If preparing in advance, add the dressing just before serving to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Healthy, High-Protein
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 420 kcal Kcal
- Sugar: 6g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg