Greek Pasta Salad

I really loved this salad and wished I had discovered it a few months ago, because it would have been a great summer dish. I gave it an 8 and Jared gave it a 6.5.


Greek Pasta Salad
Recipe by Our Best Bites
Ingredients:
8 ounces pasta (your choice) I used spiral noodles
1 medium cucumber, peeled, seeded, and sliced or chopped
1/2 medium red onion, sliced or minced
1 red bell pepper, seeded and sliced or chopped
1 15-ounce can black olives, drained (you can use Kalamata olives if you prefer) I used Kalamata
1 cup grape tomatoes, rinsed I forgot to add those but ironically added one tomato, because I had it on hand.
2/3 cup crumbled feta cheese

1 recipe Greek Salad dressing
Optional: 3/4-1 pound raw chicken breasts, romaine lettuce, 1/4 cup chopped fresh basil, a few tablespoons chopped fresh oregano, and a handful of whole pepperoncinis. I added romaine lettuce but nothing else.
Instructions:
If you want to add chicken to your salad, marinate the chicken in about 1/2 cup dressing for at least 4 hours, preferably longer. When done marinating, grill the chicken over medium-high heat for 7 minutes on each side. Allow to stand 5-10 minutes before chopping into bite-sized pieces.
Bring a large pot of salted water to a boil. When boiling, add the pasta and cook al dente. Drain and set aside.
In a large bowl, combine the cucumber, onion, bell pepper, olives, tomatoes, and feta cheese. Add the chicken and toss to combine. Add the cooked pasta and 1 cup of the Greek salad dressing and toss to distribute evenly. Chill for at least 4 hours before serving. Makes 8-10 main dish servings or LOTS of side dish servings.