Description
This Greek Pasta Salad with Roasted Chicken and Hummus Dressing combines hearty roasted chicken with fresh vegetables and a creamy hummus dressing, making it a nutritious and flavorful dish perfect for gatherings or a quick weeknight dinner.
Ingredients
2 Large Chicken Breasts (roasted and sliced)
1 lb Rotini or Penne Pasta
1 Large English Cucumber (diced)
2 Cups Cherry Tomatoes (halved)
1/2 Cup Red Onion (finely diced)
1/2 Cup Kalamata Olives (pitted)
1 Cup Feta Cheese (crumbled)
1/2 Cup Classic Hummus
3 Tbsp Lemon Juice (freshly squeezed)
2 Tbsp Extra Virgin Olive Oil
1 tsp Dried Oregano
1/4 Cup Fresh Parsley (chopped)
Instructions
- Preheat the oven to 400°F (200°C). Rub the chicken breasts with olive oil, salt, pepper, and a pinch of oregano. Roast for about 20-25 minutes
- Once cooked, let the chicken rest before slicing it into bite-sized pieces
- Cook the pasta in salted boiling water until al dente. Drain and rinse under cold water
- In a small bowl, whisk together hummus, lemon juice, olive oil, and oregano. Adjust consistency if necessary
- In a large bowl, combine cooled pasta, roasted chicken, cucumbers, tomatoes, red onion, and olives. Toss with the hummus dressing
- Fold in crumbled feta and parsley. Serve immediately or chill for later
Notes
For a gluten-free option, substitute traditional pasta with chickpea or brown rice pasta.
Let the salad sit for 30 minutes to allow flavors to meld before serving.
Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 3g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 65mg