Greek Inspired Pasta Salad
An easy pasta salad to meal prep or serve for a crowd. Made with all whole and fresh ingredients to taste and feel good
Ingredients
- 1 lb chicken breast cubed
- 1/4 c olive oil
- 1/2 tsp salt
- 1 tbsp pepper
- 1 tbsp Italian seasoning
- 3 c cooked pasta noodles cavatappi, penne, farfelle or other small noodles all work
- 1 roma tomato diced
- 1 english cucumber chopped
- 1/2 red onion sliced thinly or diced
- 1 bell pepper diced; any color works
- 1 c kalamata olives
- 1 avocado diced
- 1/2 c feta cheese
- 1/2 c olive oil
- 1 1/2 tsp salt
- 1 tsp pepper
- 1 tsp oregano
Instructions
- Marinate the chicken in olive oil, salt, pepper, and oregano for 30 minutes up to overnight. Bake at 350 for 20-30 minutes or until cooked through completely
- Add diced tomatoes to a collander and sprinkle with salt and cover it with a paper towel to draw water out of them. In a bowl of ice water, add sliced onions. Let both bowls sit for 15 minutes
- Cook noodles according to packaging
- In a large bowl, add diced chicken, drained tomatoes, sliced onions, noodles, olives, cucumber, bell pepper, feta, and avocado
- In a small bowl, mix olive oil, salt, pepper, and oregano. Pour and gently mix over pasta salad
- Refrigerate and serve cold
Notes
Soaking the onions in ice water takes the bite out of them and makes them less strong. This step is optional.
Letting the tomatoes soak with salt brings the excess water out of them and prevents them from leaking juices all over the rest of the salad. This step is also optional.