Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package directions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.
Prepare the Chicken: Season the chicken tenders with salt, pepper, and 1 tablespoon of chopped fresh herbs. Heat the grill or a large skillet. Add the chicken tenders and cook for 6-7 minutes per side, or until cooked through and golden brown. Remove from heat and let cool, then slice into bite-sized pieces.
Assemble the Salad: In a large bowl, combine the cooled pasta, halved cherry tomatoes, kalamata olives, crumbled feta cheese, and remaining fresh herbs.
Dress the Salad: Pour this dressing over the pasta mixture and toss until well mixed.
Add the Chicken: Gently fold the sliced chicken tenders into the pasta salad.
Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. Optional: Before serving, give the salad a good stir and adjust the seasoning if necessary.
Enjoy! Serve the Greek pasta salad chilled as a refreshing lunch or dinner option. Note: You can also serve the chicken on the side.
