Ingredients
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2 cups ruffled pasta, cooked and drained
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2 cups cubed chicken
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1/2 pint cherry tomatoes, cut in half
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1 large cucumber, cut in half lengthwise and sliced
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1/2 large red onion, coarsely chopped
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3 teaspoons fresh lemon juice
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2 teaspoons salt
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1/2 cup olive oil
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1 1/2 teaspoons dried oregano
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4 ounces crumbled feta cheese
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1/2 cup kalamata olive, sliced
Instructions
- Combine cooked pasta, chicken, tomatoes, cucumber and onion in a large bowl.
- In a seperate bowl, stir together lemon juice and salt until the salt dissolves.
- Add olive oil and oregano, mixing well.
- Pour over pasta mixture.
- Stir to blend.
- Add feta cheese and olives.
- Toss to mix.
- Cover and chill for 2 hours before serving.