Greek Chicken Pasta Salad with Feta

• 8 oz fusilli pasta
• 1 lb boneless, skinless chicken breasts, cooked and cubed
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/3 cup black olives, sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper to taste
• Optional: 1/4 cup fresh parsley, chopped

Steps

1. 1 Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
2. 2 In a large bowl, combine the cooled pasta, chicken, tomatoes, cucumber, red onion, and olives.
3. 3 In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
4. 4 Pour the dressing over the pasta mixture and toss to coat evenly.
5. 5 Gently fold in the feta cheese.
6. 6 Optional: Stir in fresh parsley for added freshness.
7. 7 Chill in the refrigerator for at least 30 minutes before serving.

Equipment

• Large pot
• Cutting board
• Chef's knife
• Large mixing bowl
• Whisk

Variations

• Add in some artichoke hearts or sun-dried tomatoes for extra flavor.
• Use rotisserie chicken for a quicker prep.

Substitutions

• Use gluten-free pasta for a gluten-free option.
• Substitute chicken with chickpeas for a vegetarian version.

Pairings

• A crisp white wine like Sauvignon Blanc
• Fresh fruit salad for dessert

Nutrition

Tips

• For best flavor, let the salad marinate in the refrigerator for a few hours or overnight.
• Grill the chicken for extra smoky flavor if you have time.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Toss gently before serving again.

Freezing: This salad does not freeze well due to the texture of the feta and vegetables.

Serving Suggestions

• Pair with warm pita bread for a satisfying meal.
• Serve with a side of crusty bread or garlic knots.

FAQ