Description
A fresh and flavorful Greek chicken pasta salad, perfect for picnics and gatherings.
Ingredients
Scale
- 8 ounces pasta (penne or rotini)
- 2 cups cooked chicken, diced
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, diced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions; drain and let cool.
- In a large bowl, combine cooked pasta, chicken, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
- Whisk together olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper in a small bowl.
- Pour the dressing over the pasta salad and toss to combine.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
For best results, allow the dressing to sit before adding to the salad. This dish can be made a day in advance.
- Prep Time: 15
- Cook Time: 10
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg