A hearty Mediterranean-inspired pasta salad with tender chicken, fresh vegetables, olives, feta, and a bright lemon olive oil dressing.
Ingredients
12 ounces rotini or penne pasta
2 boneless skinless chicken breasts
1 tablespoon olive oil (for cooking chicken)
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cherry tomatoes, halved
1 cup diced cucumber
1/3 cup thinly sliced red onion
1/2 cup Kalamata olives, sliced
3/4 cup crumbled feta cheese
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
Dressing:
1/3 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 clove garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
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Season chicken with oregano, salt, and pepper. Cook in olive oil over medium heat until internal temperature reaches 165°F. Rest and slice.
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Cook pasta in salted water until al dente. Drain and cool.
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In a large bowl, combine pasta, chicken, tomatoes, cucumber, onion, and olives.
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Whisk dressing ingredients together and pour over salad. Toss gently.
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Fold in feta and fresh herbs.
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Refrigerate for at least 30 minutes before serving.