Ingredients
Scale
- 2 cups cooked pasta (rotini, penne, or bowtie)
- 1 ½ cups cooked chicken breast, chopped or shredded
- 1 cup cherry tomatoes, halved
- ½ cup cucumber, diced
- ¼ cup red onion, thinly sliced
- ½ cup Kalamata olives, sliced
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
- For the dressing:
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- ½ teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Boil pasta according to package instructions until al dente. Drain and rinse under cold water.
- In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper. Set aside.
- Slice the cherry tomatoes, dice the cucumber, thinly slice the red onion, and chop the parsley. Cube or shred the cooked chicken.
- In a large bowl, combine the cooked pasta, chicken, tomatoes, cucumber, onion, olives, and feta.
- Pour the dressing over the salad and toss until evenly coated.
- Serve immediately or refrigerate for 30 minutes before serving.
Notes
Make it vegetarian with chickpeas or tofu. Switch up the pasta or add extra veggies like bell peppers or spinach. Keeps well in the fridge for 3–4 days. Add lemon juice or olive oil to refresh before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
Keywords: pasta salad, Mediterranean, chicken, healthy, quick lunch