Greek Pasta Salad with Chicken

This Greek Pasta Salad with Chicken is a vibrant, make-ahead lunch that brings the sunny flavors of the Mediterranean to your table in under 40 minutes. Tender rotini is tossed with seared chicken breast, crisp cucumber, juicy tomatoes, briny kalamata olives, sharp red onion and crumbled feta, then coated in a bright red wine vinaigrette made with extra virgin olive oil, garlic and oregano. It's a satisfying balance of lean protein, whole grains, vegetables and healthy fats that fits perfectly into a Mediterranean-style way of eating. What makes this salad truly special is that it only improves as it sits — the pasta soaks up the vinaigrette and the flavors meld together, making it an ideal dish to prep the night before for a grab-and-go lunch. Serve it chilled or at room temperature for a refreshing, no-fuss meal that's equally at home at a picnic, potluck or weekday desk lunch. Packed with fiber-rich whole grain pasta (or classic rotini if you prefer), lean grilled chicken, and a rainbow of fresh vegetables, this dish delivers on both nutrition and flavor. The red wine vinaigrette, built on extra virgin olive oil, skips added sugars and excess sodium while still delivering bold, tangy flavor — a hallmark of Mediterranean cooking at its simplest and best.

Ingredients

• 12 ozRotini pasta, whole wheat preferred
• 1 lbchicken breast, boneless, skinless
• 6 tbspextra virgin olive oil, divided
• 1 tspsalt
• 0.5 tspblack pepper
• 1 wholecucumber, diced
• 1.5 cupcherry tomatoes, halved
• 0.75 cupkalamata olives, pitted, halved
• 0.5 cupred onion, thinly sliced
• 0.75 cupfeta cheese, crumbled
• 4 tbspred wine vinegar
• 2 clovegarlic, minced
• 1 tspdried oregano
• 2 tbspfresh parsley, chopped, optional for garnish

Method

1. Bring a large pot of salted water to a boil and cook the rotini according to package directions until al dente. 10:00
2. Drain the pasta in a colander and rinse briefly under cold water to stop the cooking and cool it down. Set aside.
3. While the pasta cooks, pat the chicken breast dry and season both sides with salt and black pepper.
4. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken and cook until golden and cooked through, about 6-7 minutes per side. 13:00
5. Transfer the chicken to a cutting board, let it rest for 5 minutes, then dice into bite-sized pieces. 5:00
6. Dice the cucumber, halve the cherry tomatoes and olives, and thinly slice the red onion.
7. In a small bowl, whisk together the remaining olive oil, red wine vinegar, minced garlic, and dried oregano to make the vinaigrette.
8. In a large mixing bowl, combine the cooled pasta, diced chicken, cucumber, tomatoes, olives, red onion and feta cheese.
9. Pour the vinaigrette over the salad and toss gently to coat everything evenly.
10. Garnish with fresh parsley if desired. Chill in the refrigerator for at least 30 minutes before serving for best flavor, or serve immediately at room temperature. 30:00