Description
A light, fresh, and picnic-friendly Chicken Pasta Salad that’s perfect for busy weeknights and meal prep.
Ingredients
- 2 cups cooked pasta (rotini or penne)
- 2 cups cooked chicken, chopped
- 1 cup cherry tomatoes, halved
- 1 cup feta cheese, crumbled
- 1/2 cup red onion, diced
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Combine the salad base. In a large bowl, add the cooked pasta, chopped chicken, cherry tomatoes, feta, and red onion.
- Make the dressing. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.
- Dress and toss. Pour the dressing over the pasta mixture and toss until everything is evenly coated.
- Finish with herbs. Add fresh basil if using. Taste and adjust with salt, pepper, or vinegar.
- Chill before serving. Refrigerate for at least 30 minutes. Give it a quick toss before serving.
Notes
Great for using up leftover roast chicken. Serve with grilled corn or garlic bread.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American