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.
Add the chicken, cucumber, cherry tomatoes and feta to the bowl with the pasta.
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.
Photograph by Kang Kim
Recipe courtesy Food Network Magazine
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