Ingredients
- 2 cooked chicken breast cubed
- 12 ounces short pasta such as rotini
- 1 pint grape tomatoes sliced in half
- 1/2 red onion diced
- 1 cucumber diced
- 12 ounce jar Kalamata olives reserve 2 tbsp brine for the dressing, pitted and halved
- 1 red bell pepper diced
- 3.5 ounce crumbled feta cheese
For the dressing
- 2 cloves garlic minced
- 1/2 cup olive oil
- 2 tbsp olive brine
- 2 tbsp white wine vinegar or red wine vinegar
- 1 tbsp honey
- 2 tsp Dijon mustard
- 1 tbsp fresh parsley or 1/2 tbsp dried
- 1 tsp dried dill
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Method
- Bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain, rinse under cold water and pour into a large mixing bowl.
- Dice the cooked chicken, red pepper, onion, and cucumber. Slice the olives in half. Add all the vegetables in to the mixing bowl with the pasta.
- Prepare the dressing. In a bowl whisk together the seasonings, olive oil, olive brine, vinegar, honey, and mustard. Pour over the salad and mix well.
- Serve immediately or refrigerate until ready to eat.