Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 8 oz fusilli or penne pasta
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/2 medium red onion, thinly sliced
- 1 cup feta cheese, crumbled
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1/3 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- Salt and pepper to taste
Instructions
- Preheat grill or skillet over medium-high heat. Season chicken with olive oil, salt, and pepper. Cook for 6-7 minutes per side until golden brown and juices run clear. Let cool before slicing.
- Boil salted water in a large pot. Add pasta and cook according to package instructions until al dente. Drain and rinse with cold water.
- Dice cucumber, halve cherry tomatoes, and slice red onion.
- Whisk together olive oil, red wine vinegar, salt, pepper, basil, and parsley in a bowl.
- In a large bowl, mix cooled pasta with diced veggies, sliced chicken, feta cheese, and drizzle with dressing. Toss gently.
- Refrigerate for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 3g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 65mg