Ingredients
Scale
- 2 cups cooked pasta (penne or fusilli)
- 1 lb cooked chicken breast, diced
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 cup black olives, sliced
- 1/4 cup red onion, finely chopped
- 1/4 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Prepare the chicken by cooking until fully done, then dice into bite-sized pieces. Marinate with lemon juice, garlic, and herbs if desired.
- Cook the pasta in salted boiling water until al dente, then drain and rinse with cold water to cool.
- In a large bowl, combine cooled pasta, diced chicken, cherry tomatoes, cucumber, black olives, and red onion.
- Drizzle with olive oil and lemon juice, sprinkle with oregano, salt, and pepper. Toss gently to combine all ingredients evenly.
- Add crumbled feta cheese and chopped parsley, then toss again.
- Refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled, garnished with extra herbs or lemon wedges.
Notes
- Feel free to substitute the chicken with firm tofu or chickpeas for a vegetarian version.
- For a more colorful presentation, add roasted vegetables like zucchini or bell peppers.
- This salad tastes best when chilled for at least 30 minutes before serving.
- Use fresh herbs for maximum flavor, and adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Healthy, Gluten-Free optional
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg