Description
A vibrant and nourishing pasta salad combining chicken, fresh vegetables, olives, and feta cheese, perfect for summer gatherings.
Ingredients
Scale
- 2 cups cooked and diced chicken breast
- 8 ounces penne or rotini pasta
- 1 cup halved cherry tomatoes
- 1 medium cucumber, diced
- 1/4 cup finely chopped red onion
- 1 cup feta cheese crumbles
- 1/2 cup pitted kalamata olives
- 3 tablespoons extra virgin olive oil
Instructions
- In a skillet, heat 1 tablespoon of extra virgin olive oil over medium heat. Season the chicken breast and cook until golden brown and fully cooked, about 6-7 minutes each side. Let it rest before dicing.
- Bring a pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain and set aside.
- While the pasta cooks, dice the cucumber, halve the cherry tomatoes, and chop the red onion.
- In a large bowl, mix the cooked pasta, diced chicken, chopped vegetables, feta cheese, and olives.
- Drizzle with 2 tablespoons of olive oil and lemon juice, then toss gently to combine.
- Adjust seasoning with salt and pepper as desired. Chill in the fridge for 10 minutes or serve immediately.
Notes
Refrigerate for up to three days. For meal prep, store dressing separately to maintain freshness.
- Prep Time: 15
- Cook Time: 20
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 500mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg