Description
This vibrant and nutrient-dense Mediterranean-inspired pasta salad pairs tender seared chicken breast with al dente rotini, crisp cucumbers, sweet cherry tomatoes, and salty feta. Tossed in a zesty, homemade lemon-oregano vinaigrette, this dish is the perfect balance of fresh flavors and satisfying protein, making it an excellent choice for a quick weeknight dinner or a healthy, make-ahead office lunch.
Ingredients
1.5 lbs boneless skinless chicken breast, cubed
16 oz rotini pasta
2 cups cherry tomatoes, halved
1 large cucumber, diced
1 cup feta cheese, crumbled
0.5 cup kalamata olives, pitted and sliced
0.3 cup red onion, finely diced
0.5 cup extra virgin olive oil
3 tbsp fresh lemon juice
1 tbsp dried oregano
Salt and black pepper to taste
Instructions
Season chicken cubes with salt, pepper, and one tablespoon of olive oil.
Sear the chicken in a hot skillet over medium-high heat until golden brown and cooked through; set aside to cool.
Boil a large pot of salted water and cook the rotini pasta according to package directions until al dente.
Drain the pasta and rinse under cold water to stop the cooking process.
In a small bowl, whisk together the remaining olive oil, lemon juice, and dried oregano to create the dressing.
In a large mixing bowl, combine the cooled pasta, cooked chicken, cherry tomatoes, cucumbers, olives, and red onion.
Pour the dressing over the salad and toss gently to combine.
Top with crumbled feta cheese before serving.
Notes
Store in an airtight container in the refrigerator for up to 3 days. If the pasta absorbs too much dressing, add a splash of lemon juice or olive oil before serving to freshen it up. You can substitute rotini with penne or fusilli pasta.
- Prep Time: 20
- Cook Time: 15
- Category: Lunch
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg