Italian pasta salad with chicken

Ingredients:

• 1 cup spit-roasted and diced chickens
• 3 cups of macaroni
• 1/2 tbsp. olive oil plus 2 tbsp. l.
• 1 cup chopped cucumber (1/3 cucumber)
• 1 cup halved cherry tomatoes
• 1/2 cup chopped pitted olives
• 1/2 cup chopped roasted red bell pepper (1 pepper)
• 1/2 cup hard salami, cut into 1/4-inch cubes (about 4 oz.)
• 1/4 cup diced red onion (1/2 small onion)
• 1/4 cup chopped parsley
• 110 g grated salted ricotta cheese or crumbled feta cheese
• 1/3 cup red wine vinegar

Preparation:

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until just undercooked. Drain in a colander, rinse with cold water, and shake several times to drain.
2. Place the pasta in a large bowl, toss with 2 tablespoons of olive oil, and toss well to coat. Add the chicken, cucumber, tomatoes, olives, roasted peppers, salami, onion, and parsley. Season with salt and toss.
3. In a small bowl, whisk together the vinegar and remaining 1/2 cup olive oil. Pour the dressing over the salad and toss well. Taste and adjust seasonings, if needed. For an even more flavorful salad, let it sit at room temperature for about 30 minutes before serving.