Description

A vibrant, protein-packed pasta salad featuring tender chicken, tangy feta, crisp veggies, and a zesty Mediterranean dressing—perfect for warm-weather meals or potlucks.

Ingredients

12 oz rotini or penne pasta
2 cups cooked chicken breast, diced or shredded
1 cup cherry tomatoes, halved
1 cucumber, diced
½ red onion, thinly sliced
1 cup Kalamata olives, pitted and halved
1 cup crumbled feta cheese
¼ cup fresh parsley, chopped
Dressing: ½ cup extra‑virgin olive oil, 3 Tbsp red wine vinegar, 1 Tbsp lemon juice, 1 tsp dried oregano, 1 garlic clove, minced, ½ tsp Dijon mustard, salt & pepper to taste

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Instructions

Cook pasta according to package directions in salted boiling water until al dente. Drain, rinse under cold water, and transfer to a large bowl.
In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, oregano, garlic, Dijon, salt, and pepper until emulsified.
Add chicken, tomatoes, cucumber, red onion, olives, and parsley into the bowl with pasta.
Pour dressing over the mixture and toss until everything is evenly coated.
Gently fold in crumbled feta cheese.
Cover and refrigerate for at least 30 minutes (up to 2 hours) to let flavors meld.
Before serving, taste and adjust seasoning—add more salt, pepper, or lemon juice if needed.
Serve chilled or at room temperature; store leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

Swap rotini for bow-tie or farfalle for a fun shape.
Add fresh herbs like basil or dill for extra aroma.
For a lighter version, use half the olive oil and replace some with Greek yogurt.
Make it vegetarian by omitting chicken and adding chickpeas or artichoke hearts.
Bring the salad to room temperature 15 minutes before serving for the best flavor.