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Category: Pasta Salads
Prep Time: Cook Time: Total Time:
3 chicken breasts, cold cooked and cubed (can use more chicken)
1 (8 oz) pkg uncooked small shell pasta
4-6 green onions, chopped
1 cup sliced brined olives (such as kalamata, can use regular black olives)
1 large celery rib, diced
1/2 large green bell pepper, seeded and chopped
1/2 large red bell pepper, seeded and chopped
3/4 cup crumbled feta cheese
Fresh ground black pepper, to taste
DRESSING:
3/4 cup olive oil
1 tbsp red wine vinegar
1 tbsp Dijon mustard
1 tsp salt, or to taste
1 tsp garlic powder
1 tsp dried oregano (rubbed between fingers to release the flavors)
1/4 cup fresh grated Parmesan cheese (more to mix in the salad at the end if desired)
In a food processor process all dressing ingredients together until well blended; place in the refrigerator until needed.
Cook the pasta in a large pot of boiling water until al dente (it is recommended not to cook until soft) drain and rinse well under very cold water and allow to drain in a colander.
In a large bowl combine the cooked pasta with cubed chicken, green onions, olives, celery and both red and green bell pepper, then mix in the feta cheese. Pour the dressing over and toss to combine. Season with black pepper. (I mix in more Parmesan cheese season with a more salt.) Cover and refrigerate for at least 2 or more hours (the longer the better). Serves 6-8
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GREEK CHICKEN PASTA SALAD
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Category: Pasta Salads
Prep Time: Cook Time: Total Time:
3 chicken breasts, cold cooked and cubed (can use more chicken)
1 (8 oz) pkg uncooked small shell pasta
4-6 green onions, chopped
1 cup sliced brined olives (such as kalamata, can use regular black olives)
1 large celery rib, diced
1/2 large green bell pepper, seeded and chopped
1/2 large red bell pepper, seeded and chopped
3/4 cup crumbled feta cheese
Fresh ground black pepper, to taste
DRESSING:
3/4 cup olive oil
1 tbsp red wine vinegar
1 tbsp Dijon mustard
1 tsp salt, or to taste
1 tsp garlic powder
1 tsp dried oregano (rubbed between fingers to release the flavors)
1/4 cup fresh grated Parmesan cheese (more to mix in the salad at the end if desired)
In a food processor process all dressing ingredients together until well blended; place in the refrigerator until needed.
Cook the pasta in a large pot of boiling water until al dente (it is recommended not to cook until soft) drain and rinse well under very cold water and allow to drain in a colander.
In a large bowl combine the cooked pasta with cubed chicken, green onions, olives, celery and both red and green bell pepper, then mix in the feta cheese. Pour the dressing over and toss to combine. Season with black pepper. (I mix in more Parmesan cheese season with a more salt.) Cover and refrigerate for at least 2 or more hours (the longer the better). Serves 6-8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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