Greek Chicken Pasta Salad (Fast, Fresh, & Summer-Ready!)

Summer is getting hotter, and I don't know about you--but I try not to be in the kitchen any longer than I have to. When it's too warm to cook, I lean into no-fuss meals that are light, fresh, and still satisfying. This Greek Chicken Pasta Salad checks all the boxes. It's perfect as a side dish or a full-on standalone dinner, and it comes together with minimal effort.

Ingredients:

2 cups cooked pasta or orzo

1-2 cups cooked, shredded chicken

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1/2 cup kalamata olives, sliced

1/4 cup red onion, thinly sliced (optional)

1/2 cup crumbled feta cheese

1/2 cup olive oil

2 Tablespoons red wine vinegar

1 clove garlic, minced

Juice of 1/2 a lemon

Salt and pepper, to taste

Instructions:

• Prep the Base- Cook pasta according to the package, drain, and cool

• Toss it together- In a large bowl, combine cooked pasta, chicken, tomatoes, cucumber, olives, and red onion

• Dress it up- Mix dressing ingredients and pour over salad and toss until evenly coated. Add salt and pepper to taste.

• Finish & Chill- Gently mix in crumbled feta. Chill for at least 30 minutes.

Time Saving Tips:

• Grab a rotisserie chicken from the store--shred the meat, bag it up, and put in fridge for up to 3 or 4 days before needed.

• I also love using Barilla's Instant Pasta Pouches--microwave 60-90 seconds, no boiling water, no waiting

Alternatives:

• Grilled shrimp

• Chickpeas, grilled or roasted tofu, Lentils (Vegeterian/Vegan)

• Quinoa or couscous, whole wheat pasta, or chickpea or lentil pasta