Greek Chicken Pasta Salad Perfect Summer Meal

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 lb rotini or fusilli pasta
• 1 cup Kalamata olives, halved
• 1 cup crumbled feta cheese
• 1 large English cucumber, diced
• 1 pint cherry tomatoes, halved
• 1/2 cup finely diced red onion
• 1/2 cup chopped fresh parsley
• 1/4 cup olive oil (for marinade)
• Juice of 2 lemons (for marinade)
• 3 cloves garlic, minced (for marinade)
• 1 teaspoon dried oregano (for marinade)
• Salt and pepper to taste (for marinade)
• 1/3 cup extra virgin olive oil (for dressing)
• Juice of 1 lemon (for dressing)
• 2 tablespoons red wine vinegar (for dressing)
• 1 teaspoon dried oregano (for dressing)
• 1/2 teaspoon salt (for dressing)
• 1/4 teaspoon black pepper (for dressing)
• 2 tablespoons feta brine (optional, for creamier dressing)

Instructions

1. 1

   In a small bowl, whisk together 1/4 cup olive oil, juice of 2 lemons, 3 minced garlic cloves, 1 teaspoon dried oregano, salt, and pepper. Add the chicken breasts, turning to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours.

2. 2

   Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook until al dente according to package directions. Drain, rinse briefly under cold water, and toss with a drizzle of olive oil to prevent sticking. Set aside to cool completely.

3. 3

   Preheat a grill, grill pan, or large skillet over medium-high heat. Remove chicken from marinade, letting excess drip off. Cook for 6-8 minutes per side, or until internal temperature reaches 165°F (74°C). Let chicken rest for 5-10 minutes, then dice into bite-sized pieces.

4. 4

   While chicken rests, prepare the dressing: In a small bowl or jar, combine 1/3 cup extra virgin olive oil, juice of 1 lemon, 2 tablespoons red wine vinegar, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk or shake until emulsified. For a creamier dressing, whisk in 2 tablespoons feta brine.

5. 5

   In a very large bowl, combine the cooled pasta, diced chicken, cucumber, cherry tomatoes, red onion, and Kalamata olives. Pour the dressing over the top and toss gently but thoroughly to coat evenly.

6. 6

   Gently fold in the crumbled feta cheese and fresh parsley. Taste and adjust seasoning with salt and pepper. Cover and refrigerate for at least 30 minutes (up to 2 hours) before serving to allow flavors to meld.