-3 cups uncooked elbow macaroni pasta
-2 Tbs + 1/2 cup extra virgin olive oil, divided
-1 cup cooked chicken (from rotisserie, grilled, or whatever you have leftover)
-1/2 cucumber, peeled and diced
-2 Roma tomatoes, chopped
-2/3 cup Kalamata olives, pitted and roughly chopped
-1 roasted red pepper, drained and chopped
-4 oz hard salami, cubed
-1/2 small red onion, peeled and finely chopped
-6 oz crumbled feta cheese
-1/3 cup red wine vinegar
Cook pasta in boiling salted water for 10 minutes. Drain, rinse with cold water and shake until very dry. Transfer pasta to your salad bowl and toss with the 2 Tbs of oil.
Add the chicken, cucumber, tomatoes, olives, pepper, salami and onion. Mix well. Stir in the feta and give it another good stir.
Combine remaining oil with the vinegar and pour over salad. Mix very well.
Let stand at room temperature for at least 30 minutes before serving, thus allowing the flavors to combine. Enjoy!
Slightly adapted from a Geoffrey Zakarian recipe.