Ingredients
12 oz rotisserie chicken, shredded
8 oz rotini or penne pasta
1 cup cherry tomatoes, halved
1 cup diced cucumber
1/2 cup kalamata olives
1/4 cup crumbled feta cheese
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
2 tbsp olive oil
2 tbsp red wine vinegar
2 cloves garlic, minced
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
Zest of 1 lemon
1 tbsp lemon juice
Instructions
Preheat a large pot of salted water to boiling. Cook pasta according to package instructions until al dente. Drain and set aside to cool.
In a large mixing bowl, combine cooked pasta, shredded chicken, cherry tomatoes, diced cucumber, kalamata olives, crumbled feta, red onion, and fresh parsley.
In a separate bowl, whisk together olive oil, red wine vinegar, minced garlic, oregano, salt, black pepper, lemon zest, and lemon juice to make the vinaigrette.
Pour the vinaigrette over the pasta salad and toss gently to combine. Refrigerate for at least 15–20 minutes to let the flavors meld before serving.
Notes
For best results, let the salad chill in the refrigerator for at least 30 minutes to enhance flavor.
You can substitute feta with a vegan cheese or omit it if preferred.
Add grilled zucchini or bell peppers for extra vegetables.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 20
- Cook Time: 12
- Category: Quick Chicken
- Method: Stir-Fry/Assembly
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (approx. 1/6 of the recipe)
- Calories: 450
- Sugar: 4g
- Sodium: 640mg
- Fat: 24g
- Saturated Fat: 6g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 65mg