Chicken breast salad with pasta

In a pan, add a little olive oil, and when it is heated, add a finely chopped red onion. This will bring flavor and a bit of sweetness to the salad. Sauté over medium heat for about 3-4 minutes until the onion becomes translucent, being careful not to burn it. After the onion is sautéed, add 200 grams of halved cherry tomatoes and let them cook for another 2-3 minutes until the tomatoes release their juice. This mixture will give the salad a fresh and savory note.

After the pasta is boiled and drained, add it over the onion and tomato mixture. It is important to mix well so that the pasta absorbs the flavors of the vegetables. The next step is to add 150 grams of sliced black olives, which will bring a salty taste and a crunchy texture. Also, add 100 grams of crumbled feta cheese, which will provide creaminess and a pleasant contrast to the other ingredients.

To add extra flavor, sprinkle a mix of herbs, such as oregano, basil, and freshly chopped parsley. These will not only enhance the taste but also the appearance of the salad, bringing a touch of vibrant color. Finally, drizzle everything with freshly squeezed lemon juice and a splash of olive oil to bind all the ingredients together and give them a fresh taste.

Carefully mix everything, being careful not to crush the pasta or feta cheese. The salad can be served immediately, but for an even more intense taste, I recommend letting it chill in the refrigerator for about 30 minutes for the flavors to meld better. This pasta salad is perfect for quick lunches or light dinners, being both filling and full of nutrients. Enjoy!

 Ingredients: 400 g pasta, 1 chicken breast, 1 can of sweet corn, 1 small can of peas, 3-4 tablespoons of mayonnaise, 200 g of creamy yogurt