Step by step

Method

4 steps

1. 1

   Boil 12 ounces rotini in salted water until tender but still springy, following the package time. Drain and rinse under cool water for 30 seconds, then shake off excess water.

2. 2

   Season 1 pound boneless chicken breasts with ¾ teaspoon kosher salt and ½ teaspoon black pepper. Grill or sear over medium-high for 5–7 minutes per side, until browned and 165°F. Rest 5 minutes, then dice.

3. 3

   Whisk ½ cup mayonnaise, ¼ cup plain Greek yogurt, 2 tablespoons lemon juice, 1 tablespoon olive oil, ½ teaspoon dried Italian seasoning, and ¼ teaspoon black pepper in a large bowl.

4. 4

   Add the pasta, chicken, 1 cup halved cherry tomatoes, ½ cup diced cucumber, ¼ cup sliced olives, and ⅓ cup crumbled feta. Toss until coated, chill for 30 minutes, and taste for salt before serving.