Mediterranean Chicken Pasta Salad

Ingredients

• 240 gdry whole wheat pasta
• 450 gboneless skinless chicken breast, cooked
• 200 gEnglish cucumber
• 200 gcherry tomatoes
• 40 gblack olives, sliced
• ¼medium red onion
• 60 gfeta, crumbled
• 2 tbspextra-virgin olive oil
• 1¼ tbspapple cider vinegar
• 2 tspdried oregano
• ½ tspblack pepper

Method

1. If the chicken is raw, season and cook it in a lightly oiled skillet over medium-high heat for 5 to 6 minutes per side, until it reaches 74°C (165°F). Rest and dice.

   12 min timer

2. Bring a large pot of salted water to a boil over high heat.

3. Cook the pasta for the time on the package, about 11 minutes. Drain and rinse under cold water until cool.

   11 min timer

4. Whisk the oil, apple cider vinegar, oregano and pepper.

5. Toss the pasta, chicken, diced cucumber, halved tomatoes, olives, thinly sliced red onion and feta with the dressing. Keeps 4 days in the fridge.

Storing and reheating

Keeps 4 days.