Ingredients
Pasta and Protein
- 500 g Farfalle pasta or any fun shape pasta
- 2 chicken breasts, cut into small cubes
Vegetables and Cheese
- 1 broccoli, cut into small florets
- 1 red pepper, cut into small cubes
- 3 shallots or 1 onion, finely sliced
- 150 g Feta cheese
- 15 Kalamata olives, pitted
Seasoning and Dressing
- 5 tbsp extra-virgin olive oil
- 2 tbsp fresh thyme or Italian spices
- Salt and pepper, to taste
Instructions
- Prepare Ingredients: Begin by cutting the chicken breasts into small cubes, chopping the broccoli into small florets, dicing the red pepper, and slicing the shallots or onion finely. Measure out the feta cheese and pit the Kalamata olives if necessary.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the farfalle pasta and cook until al dente according to package instructions, usually about 10-12 minutes. Drain and set aside.
- Cook Chicken: Heat a wok or large skillet over medium-high heat and add a portion of the olive oil. Add the cubed chicken along with the fresh thyme or Italian spices. Cook for about 5 minutes until the chicken is fully cooked and slightly browned. Remove from heat once done.
- Sauté Vegetables: In the same wok, add a little more olive oil if needed, then add the broccoli florets and sliced shallots. Cook for 3-4 minutes until the vegetables are tender but still crisp (al dente). Add the diced red pepper last and cook very briefly, about 1 minute, to keep their texture.
- Combine Salad: In a large serving bowl or the pot used for pasta, combine the cooked pasta, chicken, and sautéed vegetables. Crumble the feta cheese over the top and add the pitted Kalamata olives. Drizzle with the remaining olive oil, sprinkle extra thyme or Italian spices if desired, then season with salt and freshly ground black pepper to taste.
- Rest and Chill: Mix all the ingredients gently to combine. Cover the salad and refrigerate for a few hours to allow the flavors to meld beautifully before serving. Serve chilled or at room temperature.
Notes
- For best flavor, let the pasta salad rest in the fridge for at least 2 hours before serving.
- You can substitute farfalle with any other pasta shape of your choice, such as penne or fusilli.
- Adding a squeeze of lemon juice before serving can enhance the freshness of the salad.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To make this dish gluten free, use gluten-free pasta instead of regular pasta.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
