Greek Pasta Salad

• 1 cucumber, peeled and diced
• 1-2 bell peppers, diced
• 1 container cherry tomatoes, sliced in half
• 5 oz (one small package) reduced-fat crumbled feta cheese
• 1/2 box (about 2 cups) dry pasta of your choice
• 10 oz chicken tenderloins
• 4 tbsp chives or green onion, finely chopped

• 2 tbsp olive oil
• 2 tbsp white vinegar
• 1 tbsp water
• 1 tsp dried parsley
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• Salt and pepper to taste

Cook the Chicken and Pasta:

• Cook the chicken tenderloins according to your preferred method (e.g., air fryer at 375°F for 8 minutes, or grill, bake, or pan-fry). Once cooked, dice the chicken into bite-sized pieces.
• Cook the pasta in boiling water according to the package instructions until al dente. Drain and rinse under cold water.

Prepare the Dressing:

• In a small bowl, whisk together olive oil, white vinegar, water, dried parsley, garlic powder, oregano, basil, salt, and pepper. Adjust seasoning to taste.

Assemble the Salad:

• In a large mixing bowl, combine all ingredients.
• Pour the prepared dressing over the salad ingredients.

Mix and Serve:

• Gently toss all ingredients together until well combined and evenly coated with the dressing.

Enjoy:

• Serve cold as a refreshing and satisfying main dish or side dish. Garnish with extra herbs if desired.