Ingredients
Scale
- 2 cups cooked pasta (like rotini or penne)
- 1 pound cooked chicken breast, diced
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/2 medium red onion, finely chopped
- 1/2 cup black olives, sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- to taste Salt and pepper
Instructions
- Start by cooking your pasta according to the package instructions. Drain and rinse under cold water to stop the cooking process.
- In a large bowl, combine the diced chicken, halved cherry tomatoes, diced cucumber, chopped red onion, and sliced olives.
- Add the cooled pasta to the bowl, along with the crumbled feta cheese and chopped parsley.
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.
- Pour the dressing over the salad and toss everything gently until well combined.
- Let the salad chill in the fridge for at least 30 minutes before serving. This allows all the flavors to meld beautifully.
- Prep Time: 15
- Cook Time: 10