Ingredients:

  • 3 cups cooked pasta (rotini, farfalle, or penne)
  • 2 cups cooked chicken breast, diced or shredded
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • ½ cup red onion, thinly sliced
  • ½ cup red or yellow bell pepper, diced
  • ¼ cup black olives, sliced (optional)
  • ¼ cup feta cheese, crumbled (optional)
  • ¼ cup fresh parsley or basil, chopped
  • ¼ cup olive oil, extra virgin
  • 2 tablespoons red wine vinegar or lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Cook pasta according to package directions until al dente. Drain and rinse under cold water.
  2. Ensure chicken is cooked and cooled. Dice or shred into bite-sized pieces.
  3. Prepare all vegetables as directed in the ingredient list.
  4. In a small bowl or jar, whisk together olive oil, red wine vinegar (or lemon juice), Dijon mustard, minced garlic, salt, and pepper.
  5. In a large bowl, gently combine the cooked pasta, chicken, chopped tomatoes, cucumber, red onion, bell pepper, black olives (if using), feta (if using), and fresh herbs.
  6. Pour the zesty dressing over the salad. Toss gently until all ingredients are evenly coated.
  7. Cover and refrigerate for at least 15-30 minutes to allow flavors to meld.
  8. Serve cold or at room temperature. Garnish with extra fresh herbs, if desired.