Recipe

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• 2 cups ruffled pasta, cooked and drained
• 2 cups cubed chicken
• 1/2 pint cherry tomatoes, cut in half
• 1 large cucumber , cut in half lengthwise and sliced
• 1/2 large red onion, coarsely chopped
• 3 tsp fresh lemon juice
• 2 tsp salt
• 1/2 cup olive oil
• 1 1/2 tsp dried oregano
• 4 oz crumbled feta cheese
• 1/2 cup kalamata olive, sliced

• 1 Combine cooked pasta, chicken, tomatoes, cucumber and onion in a large bowl.
• 2 In a seperate bowl, stir together lemon juice and salt until the salt dissolves.
• 3 Add olive oil and oregano, mixing well.
• 4 Pour over pasta mixture.
• 5 Stir to blend.
• 6 Add feta cheese and olives.
• 7 Toss to mix.
• 8 Cover and chill for 2 hours before serving.