Greek Pasta Salad

Serves: 4


400g penne pasta
1 BBQ chicken, skin removed, deboned and shredded
2 cups cos lettuce, washed, dried and chopped
1 large cucumber, diced
1 small red capsicum, deseeded and thinly sliced
200g grape tomatoes, halved
½ red onion, thinly sliced
½ cup pitted kalamata olives, halved
1 avocado, peeled, pitted, sliced and chopped
½ cup Danish feta, crumbled

2 tbsp red wine vinegar
2 tbsp lemon juice
⅓ cup extra virgin olive oil
1 garlic clove, minced
2 tsp dried oregano
¼ tsp salt

  1. Cook pasta in large pot of salted water until al dente (follow the instruction on the packet). Drain in a colander and then rinse under cold water. Transfer pasta to a large bowl.
  2. Prepare dressing by placing all dressing into a jar. Screw lid on and shake to combine.
  3. While pasta is cooking, combine chicken, cos lettuce, cucumber, capsicum, tomatoes, red onion, kalamata olives and avocado in a bowl.
  4. Add cooked pasta, drizzle with the dressing and toss all ingredients together. Top with crumbled feta.
  5. Serve.