Ingredients:

  • 8 oz (225g) Rotini or Fusilli pasta
  • 1 lb (450g) Chicken breast, cooked and cubed
  • 1 can (15 oz / 425g) Chickpeas, drained and rinsed
  • 1/2 cup (75g) Feta cheese, crumbled
  • 1 cup (150g) English cucumber, diced
  • 1 cup (150g) Cherry tomatoes, halved
  • 1/4 cup (40g) Red onion, finely diced
  • 1/2 cup (85g) Kalamata olives, pitted and sliced
  • 2 tbsp (8g) Fresh parsley, chopped
  • 3/4 cup (170g) Plain Greek yogurt
  • 2 tbsp (30ml) Extra virgin olive oil
  • 1 tbsp (15ml) Fresh lemon juice
  • 2 cloves (6g) Garlic, minced
  • 1 tsp (2g) Dried oregano
  • 1/2 tsp (3g) Sea salt
  • 1/4 tsp (1g) Black pepper

Instructions:

  1. Boil a large pot of salted water. Add the pasta and cook until just al dente (usually 1 minute less than the package directions). Drain immediately and rinse under cold running water until the pasta is cool to the touch.
  2. In a small bowl, combine the Greek yogurt, olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Whisk vigorously until the mixture is velvety and no oil streaks remain.
  3. In your large mixing bowl, combine the cooled pasta, cubed chicken, chickpeas, cucumber, tomatoes, red onion, and olives. Pour the dressing over the top and toss gently until every noodle is coated.
  4. Fold in the feta and parsley last to keep the cheese from breaking down.
  5. Cover and refrigerate for at least 30 minutes to allow flavors to set.