Mediterranean Chicken Pasta Salad (Print Version)
# Ingredients:
→ For the Salad
01 -
200 g pasta (penne, rotini, or bowtie)
02 -
2 cups cooked chicken, diced or shredded
03 -
1 cup cherry tomatoes, halved
04 -
1/2 cup cucumber, diced
05 -
1/2 cup kalamata olives, sliced
06 -
1/2 cup crumbled feta cheese
07 -
1/4 cup red onion, thinly sliced
08 -
1/4 cup fresh parsley or basil, chopped
→ For the Lemon-Garlic Dressing
09 -
60 ml extra virgin olive oil
10 -
2 tablespoons lemon juice
11 -
1 teaspoon Dijon mustard
12 -
1 teaspoon dried oregano
13 -
1 garlic clove, minced
14 -
Salt and black pepper, to taste
# Instructions:
01 -
Boil the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
02 -
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, oregano, garlic, salt, and pepper.
03 -
In a large bowl, combine cooked pasta, chicken, cherry tomatoes, cucumber, olives, red onion, and parsley. Pour the dressing over the salad and toss well. Gently fold in the feta cheese.
04 -
Refrigerate for at least 30 minutes before serving for best flavor. Serve cold or at room temperature.
# Notes:
01 -
Make it vegetarian by swapping chicken for chickpeas or grilled tofu.
02 -
For extra crunch, add chopped bell peppers or toasted pine nuts.
03 -
This is meal prep friendly and stays fresh in the fridge for up to 3 days.