This is an easy and quick recipe for almost any occasion or just to have in your fridge for a quick snack. It can also be made as a vegetarian option if you don’t add the chicken.
The recipe takes roughly 30-45 minutes to make and should be chilled for about 30 minutes before serving. It serves about 15 people as a side dish and can be refrigerated for up to 2 days after preparing it.
You’ll notice that the instructions show you how to make up to two servings of the dressing. The reason for that is because sometimes pasta salads soak up all the dressing and you might need to add more so it isn’t dry when serving. I recommend making extra and saving it in case you need to add more. Feel free to add more or less of the chicken and veggies depending on your preference.
Ingredients
- 1/2-1 rotisserie chicken
- 16oz macaroni noodles
- 1-1.5 cups halved cherry tomatoes
- 1/2 cup diced red onions
- 4 mini cucumbers
- 1 cup halved kalamata olives
- 6oz feta cheese
- 1-2 cups olive oil
- 1-2 tbsp red wine vinegar
- 1-2 tbsp pepper
- 1-2 tbsp salt
- 1-2 tbsp garlic powder
- 1-2 tbsp onion powder
- 1-2 tbsp oregano
- Parsley (for garnish)
Recipe
- Boil noodles and begin chopping veggies.
- Dice the onion, cut cherry tomatoes and olives in half, and chop mini cucumbers into small pieces. Set aside in a medium size bowl.
- Shred chicken and set aside.
- For 1 serving of the dressing: whisk together 1 cup of olive oil, 1 tbsp of red wine vinegar, 1 tbsp pepper, 1 tbsp salt, 1 tbsp garlic, 1tbsp onion powder, and 1 tbsp oregano. Depending on your preference, double the recipe and save some of the dressing for adding more to the salad later on if needed.
- After the noodles have been boiled and drained, add your veggie mixture and shredded chicken together in a large bowl. Then stir in the dressing.
- Chill for 30 minutes and add any more dressing depending on your preference.
- Garnish with parsley and feta cheese before serving.
