Ingredients
For the Salad:
- 8 oz whole-grain pasta
- 1 cup cooked chicken breast, diced
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup red bell pepper, diced
- ¼ cup red onion, finely chopped
- ¼ cup feta cheese, crumbled
- ¼ cup black olives, sliced
- ¼ cup fresh parsley, chopped
For the Dressing:
- ¼ cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Instructions
Cook the Pasta:
- Cook whole-grain pasta according to package instructions.
- Drain and rinse under cold water to stop cooking and cool it down.
Prepare the Dressing:
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, oregano, salt, and pepper.
Assemble the Salad:
- In a large bowl, combine cooled pasta, diced chicken, cherry tomatoes, cucumber, red bell pepper, red onion, feta cheese, black olives, and parsley.
Dress and Serve:
- Pour the dressing over the salad and toss gently to coat.
- Serve immediately or refrigerate for up to 3 days to allow flavors to meld.
Notes
- For a vegetarian option, swap chicken for chickpeas or tofu.
- For extra crunch, add toasted almonds or sunflower seeds.
- For a spicy kick, sprinkle in red pepper flakes.
- For a creamy dressing, mix in Greek yogurt.
- Prep Time: 15 minutes
- Category: Salads
- Method: No-Cook
- Cuisine: Mediterranean, Healthy
