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Greek Pasta Salad with Feta and Chicken

Greek Pasta Salad with Feta & Chicken

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Submitted by happyzhangbo

So easy to make, and the dish came out super tasty. Instead of green bell pepper, I used sweet red bell peppers, didn’t have mint, so used fresh basil leaves instead. Yum.

YIELD

4 servings

PREP

12 min

COOK

7 min

READY

20 min

Ingredients

12 346.8
OUNCES ML/G PASTA, DITALINI *
½ 118
1 15
TABLESPOON ML OLIVE OIL
1 15
TABLESPOON ML RED WINE VINEGAR
2 2
CLOVES CLOVES GARLIC
minced
1 5
TEASPOON ML DIJON MUSTARD
1 5
TEASPOON ML OREGANO
dried
1 5
TEASPOON ML THYME
dried *
1 1
X X SALT
to taste *
1 1
X X BLACK PEPPER
ground to taste *
2 473
CUPS ML CHICKEN
cooked cubed, about 1 pound
1 1
EACH EACH GREEN BELL PEPPERS
seeded and diced
¼ 59
CUP ML MINT LEAVES
fresh and chopped *
½ 118
CUP ML FETA CHEESE
crumbled

Directions

Cook pasta according to package directions.

In a small bowl, whisk together broth, oil, vinegar, Dijon mustard, thyme, salt and pepper to taste.

Add diced chicken, green pepper, and mint.

Drain pasta and add to bowl with dressing and chicken.

Toss to combine.

Cover with plastic and refrigerate until ready to serve.

Top with feta cheese just before serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 161g (5.7 oz)
Amount per Serving
Calories 228 49% from fat
 % Daily Value *
Total Fat 13g 19%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 79mg 26%
Sodium 295mg 12%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 48g
Vitamin A 5% Vitamin C 43%
Calcium 12% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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