Ingredients
Scale
- 8 ounces rotini or penne pasta
- 2 cups cooked chicken breast, cubed
- 1 cup crumbled feta cheese
- 1 cup cherry tomatoes, halved
- 1/2 cup pitted Kalamata olives, sliced
- 1 cup diced English cucumber
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
Instructions
- Step 1: Cook the pasta according to package directions until al dente. Drain the pasta and immediately rinse it with cold water to stop the cooking process and cool it down; set aside.
- Step 2: In a small bowl, whisk together the extra virgin olive oil and fresh lemon juice. Season the dressing generously with salt and black pepper to taste.
- Step 3: In a large mixing bowl, combine the cooled pasta, cubed chicken, halved cherry tomatoes, sliced Kalamata olives, and diced cucumber.
- Step 4: Gently fold in the crumbled feta cheese and pour the prepared lemon-olive oil dressing over the pasta mixture.
- Step 5: Toss everything thoroughly until all ingredients are lightly coated and the dressing is evenly distributed.
- Step 6: Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to properly meld and the salad to chill completely.
Notes
- Store leftovers tightly covered in the refrigerator for up to 3 days, but know the pasta and cucumber will soften slightly as they absorb the dressing over time.
- As this is a refreshing cold salad, please do not attempt to reheat it; simply take it out of the fridge 10 minutes before serving to slightly temper the chill if you prefer.
- For a complete meal, serve the salad alongside warm pita bread and a dollop of homemade hummus, or a simple side of leafy greens dressed with balsamic vinegar.
- To maintain the best texture and appearance, hold back about one-quarter of the feta cheese and gently sprinkle it over the salad right before serving, rather than folding it all in early.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American