| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- Kosher salt
- 1/2 pound penne
- 3 cloves garlic, thinly sliced
- Pinch of crushed red pepper flakes
- 1/2 cup extra-virgin olive oil
- Freshly ground black pepper
- 1 cup chopped cooked chicken
- 1 cup diced cucumber
- 1 cup halved cherry tomatoes
- 1/2 cup crumbled feta cheese
Instructions
- Bring a large pot of salted water to a boil. Add the penne and cook according to the package directions; drain and rinse under cold water. Transfer to a large bowl.
- Meanwhile, make the dressing: Combine the 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 black 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 black pepper. Chill for up to 3 hours.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 382 |
| Total Fat | 23 g |
| Saturated Fat | 5 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 13 g |
| Cholesterol | 29 mg |
| Sodium | 326 mg |
Reviews
Great recipe for a Potluck, quick and easy.
I love this recipe, but I make it without the chicken, use half the oil, and add 1/2 cup of kalmata olives (pitted and halved). So yummy!
I can make it for a potluck or a swimming pool party!
I make a bowl of this every week to have for my lunches.
It holds up for at least 5 days.
I use less pasta and use Barilla omega added,low glycemic to watch the carbs.
I also used 1/2 lb. Buffalo Tenders (from the deli) for a bit of a punch, and about 1/2 the oil.
My favorite….good with elbows too!
Loved this pasta salad…easy to fix, and tastes delicious