Greek Inspired Pasta Salad
Makes 8 large servings
For the pasta:
8 ounces dried pasta (rotini and fusilli are my favorites for this salad), cooked al dente according to package directions
1/2 pound shredded cooked chicken (I prefer to use chicken from a rotisserie chicken)
1/2 English cucumber (or 1 Persian or Japanese cucumber), cut into chunks
1/2 medium red onion, thinly sliced then chopped
6 ounces pitted kalamata olives, sliced in half
8 ounces grape tomatoes, rinsed
8 ounces feta cheese, crumbled
For the dressing:
1/2 cup extra virgin olive oil
1/4 freshly squeezed lemon juice
2 cloves garlic, minced
1 1/2 teaspoons finely grated lemon zest
1 teaspoon dried oregano
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1. Cook the pasta al dente, according to the package instructions, then drain the pasta and set it aside.
2. Toss the shredded chicken, cucumber, red onion, kalamata olives, grape tomatoes, and feta cheese together in a large bowl.
3. Measure the ingredients for the dressing into a glass jar, screw on the lid, then shake to combine.
4. Add the dressing to the ingredients in the large bowl, along with the cooked pasta, and gently toss to combine. Cover the pasta salad and place in the refrigerator to chill for at minimum of 3 hours, or overnight.