Ingredients
Scale
- 2 cups cooked pasta (penne or rotini works well)
- 2 cups cooked chicken breast, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup pitted kalamata olives, sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup sun-dried tomatoes, chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh basil leaves, torn
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Feel free to substitute the chicken with grilled tofu for a vegetarian option, or swap the pasta for a gluten-free version if needed. This recipe is as flexible as it is delicious!
Instructions
- Begin by cooking your pasta according to the package instructions. I like to add a pinch of salt to the boiling water for extra flavor. Once cooked, drain and rinse under cold water to stop the cooking process.
- While the pasta is cooking, prepare your chicken. If you’re using leftovers, you’re already a step ahead! Otherwise, grill or pan-sear the chicken until fully cooked, about 5-7 minutes per side. Allow it to cool before dicing.
- In a large serving bowl, combine the cooked pasta, diced chicken, cherry tomatoes, olives, feta cheese, sun-dried tomatoes, red onion, and basil. Toss gently to combine.
- In a small bowl, whisk together the olive oil, red wine vinegar, and oregano. Season with salt and pepper to taste.
- Pour the dressing over the pasta mixture and toss until everything is well coated. I find that letting it sit for about 10 minutes allows the flavors to meld beautifully.
- Serve the salad immediately, or cover and refrigerate for up to an hour to let the flavors deepen. Either way, it’s sure to be delicious!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International