2 cups cooked and diced chicken breast

8 ounces penne or rotini pasta

1 cup halved cherry tomatoes

1 medium cucumber, diced

1/4 cup finely chopped red onion

1 cup feta cheese crumbles

1/2 cup pitted Kalamata olives

3 tablespoons extra virgin olive oil

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Bring a large pot of salted water to a boil. Add the penne or rotini pasta and cook according to the package instructions until al dente. Drain the pasta and rinse with cold water to cool it down quickly. Set aside.
If you haven’t already, cook the chicken breast and dice it into bite-sized pieces. Grill, pan-sear, or bake the chicken and let it cool to room temperature.
Dice the cucumber, halve the cherry tomatoes, and finely chop the red onion.
In a large mixing bowl, combine the cooked pasta, diced chicken, cherry tomatoes, cucumber, red onion, feta cheese, and Kalamata olives.
Drizzle the extra virgin olive oil over the salad and toss gently to combine. Season with salt and pepper to taste.
For best flavor, refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Serve chilled.

This salad tastes even better after a few hours in the fridge as the flavors meld together.

If you prefer a tangier dressing, add a splash of lemon juice or balsamic vinegar.

Leftovers can be stored in an airtight container for up to 3 days.