Ingredients
Scale
- 2 cups cooked pasta (penne, fusilli, or rotini)
- 1 lb cooked chicken breast (grilled or shredded)
- 1 cup cherry tomatoes (halved)
- 1/2 cup cucumber (diced)
- 1/4 cup red onion (finely chopped)
- 1/2 cup black olives (sliced)
- 1/2 cup feta cheese (crumbled)
- 1/4 cup fresh parsley (chopped)
- For the dressing:
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 garlic clove (minced)
- Salt and pepper (to taste)
Instructions
- Cook the pasta in salted boiling water until al dente, then drain and rinse with cold water to stop cooking.
- Grill or cook the chicken until fully done, then shred or dice into bite-sized pieces.
- Wash and prepare the vegetables: halve cherry tomatoes, dice cucumbers, and chop red onions and parsley.
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined.
- In a large mixing bowl, combine cooked pasta, shredded chicken, cherry tomatoes, cucumbers, red onions, and olives.
- Add the dressing over the salad and toss gently to coat all ingredients evenly.
- Sprinkle with crumbled feta cheese and chopped parsley as toppings.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
- Use rotisserie chicken for a quicker, flavorful option.
- Customize with additional vegetables or extras like bell peppers, avocado, or walnuts.
- Prepare chicken and pasta in advance for faster assembly.
- Adjust dressing ingredients to taste—more vinegar for tanginess or more olive oil for richness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing and Tossing
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal Kcal
- Sugar: 6 g
- Sodium: 540 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg