Ingredients
Scale
- 6 ounces short protein pasta, or whole grain pasta (i used banza)
- 1/2 cup feta cheese, crumbled
- 1 medium garlic clove, grated
- 1/3 cup parsley, dill or basil, finely chopped
- 2 tablespoons red wine vinegar
- 1 large cooked chicken breast, finely chopped (1 1/4 cups)
- 1/2 cup mini mini bocconcini, cut in half
- 1 cup grape or cherry tomatoes, cut in half
- 1 large red bell pepper, chopped
- 1/2 cup pitted kalamata olives, coarsely chopped
- 1/4 cup red onion, finely chopped
- 2 teaspoons dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3/4 cup greek yogurt
Instructions
- Cook pasta in a pot with salted water until al dente.
- In a large bowl, mix feta cheese, grated garlic, and chopped parsley.
- After draining the pasta, add it to the bowl with the cheese mixture, drizzle with red wine vinegar, and toss well. Let it sit to absorb the flavors while preparing the other ingredients.
- Chop the chicken, bocconcini, tomatoes, bell pepper, olives, and onion, then add them to the pasta bowl.
- Sprinkle dried oregano, salt, and ground black pepper over the mixture. Add Greek yogurt and mix gently.
- Allow the salad to sit for 30 minutes to develop flavor. If it's hot outside, refrigerate the salad instead of leaving it at room temperature.
- Taste and adjust the seasonings if needed before serving.
Notes
For extra flavor, consider using freshly squeezed lemon juice along with the vinegar.
Feel free to customize with your favorite vegetables or herbs for a personal touch.
This salad can be made a day in advance and stored in the fridge for a quick meal.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.