Let’s create this vibrant Mediterranean pasta salad:

1. Cook Your Chicken (if not using pre-cooked):

• Season your chicken breasts generously with salt, pepper, garlic powder, and any preferred spices like paprika or Italian seasoning (as mentioned in the original recipe’s “How to Prepare” Step 1).
• Heat about 2 tablespoons of olive oil in a skillet over medium-high heat. Add the seasoned chicken breasts.
• Cook for about 6-7 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
• Remove the chicken from the skillet, let it rest for 5 minutes, then dice it into bite-sized pieces. Set aside to cool slightly.

2. Boil Your Pasta:

• While the chicken cooks or cools, bring a large pot of generously salted water to a boil over high heat.
• Add the 8 ounces of penne or rotini pasta once the water is boiling. Stir occasionally and cook according to package directions until al dente (tender but still firm to the bite) – usually around 8-10 minutes.
• Drain the pasta thoroughly in a colander. For better dressing adhesion, avoid rinsing the pasta unless you need to cool it down very rapidly for immediate assembly. Set aside to cool slightly.

3. Chop Vegetables and Prepare Other Add-Ins:

• While pasta and chicken cook/cool, prepare your fresh ingredients. Rinse and halve the cherry tomatoes. Dice the cucumber (peel first, if desired). Finely chop the red onion. Halve the pitted Kalamata olives. Crumble the feta cheese if it’s in a block.

4. Prepare the Simple Dressing:

• In a small bowl, whisk together the 3 tablespoons of extra virgin olive oil, the juice of 1 lemon, and the 1 tablespoon of dried Italian herbs. Season with salt and freshly ground black pepper to taste. (You can also add a pinch of garlic powder here if your chicken wasn’t heavily seasoned with it). Whisk until well combined.

5. Combine Everything:

• In a large mixing bowl, add the cooled cooked pasta, the diced cooked chicken, halved cherry tomatoes, diced cucumber, finely chopped red onion, and halved Kalamata olives.
• Pour the prepared lemon-herb dressing over the salad ingredients.
• Add the crumbled feta cheese.
• Toss everything together gently but thoroughly, ensuring all the ingredients are evenly coated with the dressing and the feta is distributed.

6. Chill (Recommended) and Serve:

• For the best flavor, cover the pasta salad and refrigerate for at least 30 minutes to 1 hour to allow the flavors to meld.
• Before serving, give the salad another gentle toss. Taste and adjust seasoning with more salt, pepper, or lemon juice if necessary.
• Garnish with fresh chopped parsley or basil, if desired. Serve chilled or at cool room temperature.

A beautiful, flavorful, and satisfying pasta salad ready to enjoy