A fresh and healthy Greek-inspired chicken pasta salad made with tender chicken, crisp vegetables, feta cheese, and a bright lemon-oregano dressing.
Author:Mayaa
Prep Time:20 minutes
Cook Time:10 minutes
Total Time:30 minutes
Yield:4–6 servings
Category:Salad
Method:Mixing
Cuisine:Mediterranean
Diet:Halal
Ingredients
12 oz pasta (rotini or penne)
2 cups cooked chicken breast, diced or shredded
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/4 cup red onion, finely chopped
1/3 cup kalamata olives, sliced
1/2 cup feta cheese, crumbled
3 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon red wine vinegar
1 garlic clove, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley, chopped
Instructions
Cook the pasta according to the package instructions until al dente.
Drain the pasta and rinse briefly with cool water to stop the cooking process, then allow it to cool.
While the pasta cools, prepare the vegetables by dicing the cucumber, halving the cherry tomatoes, finely chopping the red onion, and slicing the olives.
In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper to create the dressing.
In a large mixing bowl, combine the cooled pasta, diced chicken, cherry tomatoes, cucumber, red onion, olives, and crumbled feta cheese.
Pour the dressing over the salad and gently toss until everything is evenly coated.
Sprinkle fresh chopped parsley over the salad.
Chill the salad for 20 to 30 minutes before serving to allow the flavors to blend.
Notes
Whole wheat or chickpea pasta can be used for extra fiber and protein.
Rotisserie chicken works well and saves preparation time.
Add bell peppers or artichoke hearts for additional Mediterranean flavor.
For a creamier dressing, mix in a spoonful of Greek yogurt.
If the salad dries slightly in the refrigerator, refresh it with olive oil or lemon juice before serving.
This salad tastes even better after chilling for a few hours.