Bol mediterráneo de ensalada de pasta con pollo para el verano

Ingredientes

• 1 lb Rotini or Fusilli pasta
• 2 cups Grilled chicken breast, diced into bite-sized cubes
• 1 large English cucumber, sliced into half-moons
• 1 pint Cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 medium Red onion, finely diced
• 1/2 cup Feta cheese, crumbled (preferably sheep's milk feta)
• 1/4 cup Fresh flat-leaf parsley, chopped
• 1/2 cup Extra virgin olive oil
• 1/4 cup Fresh lemon juice
• 2 cloves Garlic, minced
• 1 teaspoon Dried oregano
• 1 teaspoon Salt (plus more for pasta water)
• 1/2 teaspoon Black pepper

Preparación

1. 1

   Bring a large pot of heavily salted water to a rolling boil. Cook the pasta for approximately one minute less than the package directions suggest to achieve a firm al dente texture.

2. 2

   While the pasta is cooking, prepare the protein and vegetables: dice the cooked chicken, slice the cucumbers into half-moons, halve the cherry tomatoes, and finely dice the red onion.

3. 3

   Prepare the vinaigrette by whisking together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and pepper in a small bowl or jar until the mixture is emulsified and slightly thickened.

4. 4

   Drain the pasta and rinse it briefly under cold water to stop the cooking process and prevent it from becoming gummy.

5. 5

   In a large mixing bowl, combine the cooled pasta, diced chicken, cucumbers, cherry tomatoes, red onion, and chopped parsley.

6. 6

   Pour the prepared vinaigrette over the ingredients and toss gently with large spoons until everything is evenly coated.

7. 7

   Gently fold in the crumbled feta cheese and Kalamata olives last to ensure the cheese stays in distinct chunks.

8. 8

   Cover the bowl and refrigerate for at least 30 minutes before serving to allow the pasta to absorb the dressing and the flavors to harmonize.