Ingredients:

  • 1 lb (450g) Orzo or Rotini pasta
  • 1 tsp (6g) Salt
  • 1 cup (150g) English cucumber, diced
  • 1/2 cup (75g) Red onion, finely minced
  • 1/2 cup (30g) Fresh parsley, chopped
  • 1/2 cup (50g) Kalamata olives, pitted and halved
  • 1/2 cup (50g) Feta cheese, crumbled
  • 1/3 cup (80ml) Extra virgin olive oil
  • 1/4 cup (60ml) Freshly squeezed lemon juice
  • 2 tbsp (12g) Lemon zest
  • 2 cloves (6g) Garlic, minced
  • 1 tsp (5g) Dried oregano
  • 1/2 tsp (3g) Salt
  • 1/4 tsp (1g) Black pepper
  • 2 cups (300g) Grilled chicken breast, cubed (optional)

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente, then drain in a colander and rinse immediately under cold running water until cool to the touch.
  2. In a large mixing bowl, combine lemon zest, lemon juice, olive oil, minced garlic, oregano, salt, and pepper. Whisk vigorously until the dressing is opaque and emulsified.
  3. Stir the diced cucumber, red onion, and chopped parsley into the dressing until well-coated.
  4. Add the cooled pasta and optional grilled chicken to the bowl. Fold gently with a spatula until the pasta is glistening.
  5. Fold in the crumbled feta cheese and halved Kalamata olives.
  6. Refrigerate the salad for at least 30 minutes to allow the flavors to meld before serving.