Description
A vibrant pasta salad featuring juicy chicken, fresh vegetables, creamy feta, and briny olives, 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
- Heat a drizzle of extra virgin olive oil in a skillet. Season chicken with salt, pepper, and herbs; sear until golden brown, about 6-8 minutes per side. Let rest and dice.
- Boil pasta according to package instructions until al dente, then drain without rinsing.
- In a large mixing bowl, toss together the cooled pasta, diced chicken, halved cherry tomatoes, cucumber, red onion, feta cheese, and kalamata olives.
- Drizzle with olive oil and lemon juice, gently tossing to combine.
- Adjust seasoning to taste and chill for at least 30 minutes before serving.
Notes
For a dairy-free option, substitute feta with vegan cheese or omit it entirely. This salad is ideal for meal prep and can be made ahead of time.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg