Can I make this pasta salad ahead of time?

Yes, it can be made 2-3 days in advance and tastes even better as flavors develop.

Why is this pasta salad high in protein?

It includes chicken, chickpeas, and feta cheese, all rich in protein.

Yes, it stores well for several days and is perfect for quick lunches.

Yes, remove chicken and feta and replace with plant-based proteins like tofu or extra chickpeas.

It lasts 3 to 4 days when stored in an airtight container.

Short pasta like rotini, penne, or fusilli works best.

Scale

12 ounces short pasta (rotini, penne, or fusilli)

1 ½ cups cooked chicken breast, diced or shredded

1 (15-ounce) can chickpeas, rinsed and drained

1 large cucumber, diced

1 ½ cups cherry tomatoes, halved

½ small red onion, thinly sliced or finely diced

½ cup Kalamata olives, pitted and halved

½ cup feta cheese, crumbled

½ cup extra virgin olive oil

¼ cup red wine vinegar

2 tablespoons fresh lemon juice

1 teaspoon dried oregano

2 cloves garlic, minced

½ teaspoon salt (or to taste)

¼ teaspoon black pepper (or to taste)

Cook Mode Prevent your screen from going dark

1. Cook pasta in salted boiling water until al dente. Drain and rinse under cold water to cool.

2. Whisk together olive oil, red wine vinegar, lemon juice, oregano, garlic, salt, and pepper to make the dressing.

3. Dice cucumber, halve tomatoes, slice onion, halve olives, and prepare chicken and chickpeas.

4. In a large bowl, combine cooled pasta, chicken, chickpeas, vegetables, olives, and feta.

5. Pour dressing over the salad and toss until evenly coated.

6. Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.

Cook pasta al dente to prevent mushiness. Rinse with cold water and spread to cool completely.

Chop ingredients uniformly for balanced bites.

Let salad chill for at least 30 minutes (or overnight) for best flavor.

Store in an airtight container in the refrigerator for 3-4 days.

For a vegetarian version, omit chicken and add extra chickpeas or lentils.

For a vegan version, omit chicken and feta, and use a plant-based feta alternative.

Refresh leftovers with a splash of olive oil or lemon juice if dry.