Ingredients:

  • 16 oz (450g) whole wheat rotini or fusilli
  • 1 cup (150g) cherry tomatoes, halved
  • 1 cup (150g) English cucumber, diced
  • 1 cup (150g) red bell pepper, diced
  • 1/2 cup (75g) red onion, finely diced
  • 1/2 cup (60g) Kalamata olives, sliced
  • 4 oz (115g) feta cheese, crumbled
  • 1/2 cup (120ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 2 tbsp (30ml) red wine vinegar
  • 2 cloves (6g) garlic, minced
  • 1 tsp (5g) dried oregano
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1 lb (450g) chicken breast, grilled and cubed

Instructions:

  1. Bring a large pot of salted water to a rolling boil.
  2. Add the whole wheat pasta and cook for 1-2 minutes less than the package directions for al dente.
  3. Drain the pasta in a colander and immediately rinse with cold water to remove excess starch and stop the cooking.
  4. Combine olive oil, lemon juice, vinegar, minced garlic, oregano, salt, and pepper in a mason jar.
  5. Shake vigorously until the mixture is creamy and emulsified.
  6. Place the cooled pasta in a large bowl and toss with 1/3 of the dressing. Let it sit for 5 minutes.
  7. Fold in the halved cherry tomatoes, diced cucumber, diced red bell pepper, diced red onion, sliced Kalamata olives, crumbled feta cheese, and grilled chicken cubes.
  8. Pour the remaining dressing over the salad and toss gently to coat everything evenly.