Pasta salad with chicken, cucumber, cherry tomatoes and feta

Votes: 1

Time: 20 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 382, total fat 23 G., saturated fats 5 G., proteins 13 G., carbohydrates 31 G., fiber 2 G., cholesterol 29 mg, sodium 326 mg, sugar 3 G.

Cool pasta salad is one of the most popular summer dishes, and this simple recipe takes just 20 minutes. It's easy to whip up in a hurry. All you need is some small pasta, some cooked chicken (use up last night's leftovers!), cucumbers, cherry tomatoes, feta cheese, seasonings, and olive oil for dressing. If you have time, it's best to chill the salad in the refrigerator.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

220 g penne pasta
3 cloves garlic, thinly sliced
A pinch of crushed red pepper flakes
0.5 cups extra-virgin olive oil
1 cup chopped cooked chicken
1 cup diced cucumber
1 cup halved cherry tomatoes
0.5 cups of crumbled feta

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Bring a large saucepan of salted water to a boil. Add the penne and cook according to package directions; drain and rinse under cold water. Transfer to a large bowl.
Meanwhile, prepare the dressing.:

Combine garlic, red pepper flakes, and olive oil in a small saucepan. Cook over medium heat, stirring, for 3 minutes; let cool. Season with salt and pepper.

Add the chicken, cucumber, cherry tomatoes, and feta to the pasta. Pour the dressing over the pasta salad and toss to coat. Season with salt and pepper to taste. Refrigerate for 3 hours.

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