Ingredients
Scale
- 8 oz High-protein pasta (chickpea, lentil, or edamame rotini)
- 2 cups Grilled chicken breast, cubed
- 1 cup Cherry tomatoes, halved
- 1 large English cucumber, diced
- 1/2 cup Red onion, finely diced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup Feta cheese, crumbled
- 1/4 cup Fresh parsley, chopped
- 1/4 cup Extra virgin olive oil
- 3 tbsp Fresh lemon juice
- 2 cloves Garlic, minced
- 1 tsp Dried oregano
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add your choice of high-protein pasta and cook according to the package directions. Be careful not to overcook it; protein pastas can become mushy quickly. Aim for “al dente” texture. Once finished, drain the pasta and rinse it under cold water immediately to stop the cooking process and remove excess starch.
- In a small bowl or a mason jar, combine the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and pepper. Whisk vigorously or shake the jar until the dressing is well emulsified. Taste the dressing and adjust the lemon or salt to your preference. Set this aside to let the garlic flavor infuse the oil.
- In a large mixing bowl, combine the cooled pasta, cubed grilled chicken, cherry tomatoes, cucumbers, red onion, and kalamata olives. Pour the dressing over the top and toss gently to coat every ingredient thoroughly. Once mixed, gently fold in the crumbled feta cheese and fresh parsley to keep the cheese from breaking down too much.
- You can serve this salad immediately, but it is best if chilled in the refrigerator for at least 30 minutes. This rest period allows the pasta to absorb the flavors of the lemon and herbs. Give it one final toss before serving to redistribute any dressing that may have settled at the bottom.
- Cook Time: 25 minutes