Ingredients

• Kosher salt
• 1/2 pound penne
• 1 cup chopped cooked chicken
• 1 cup diced cucumber
• 1 cup halved cherry tomatoes
• 1/2 cup crumbled feta cheese
• 3 cloves garlic, thinly sliced
• Pinch of red pepper flakes
• 1/2 cup extra-virgin olive oil
• Freshly ground pepper

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Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and rinse under cold water. Transfer to a large bowl.
2. Add the chicken, cucumber, cherry tomatoes and feta to the bowl with the pasta.
3. Make the dressing: Cook the garlic and red pepper flakes in a saucepan with the olive oil over medium heat, stirring, 3 minutes; let cool. Season with salt and pepper. Pour over the pasta salad and toss to coat. Season with salt and pepper. Chill for up to 3 hours.
4. Photograph by Kang Kim