Greek Pasta Salad with Feta & Chicken
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 servingsPrep
12 minCook
7 minReady
20 minTrans-fat Free, Low Carb
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
12 | ounces |
pasta, ditalini
|
* |
½ | cup |
chicken broth, low salt
|
|
1 | tablespoon |
olive oil
|
|
1 | tablespoon |
red wine vinegar
|
|
2 | cloves |
garlic
minced |
|
1 | teaspoon |
dijon mustard
|
|
1 | teaspoon |
oregano
dried |
|
1 | teaspoon |
thyme
dried |
* |
1 | x |
salt
to taste |
* |
1 | x |
black pepper
ground to taste |
* |
2 | cups |
chicken
cooked cubed, about 1 pound |
|
1 | each |
green bell peppers
seeded and diced |
|
¼ | cup |
mint leaves
fresh and chopped |
* |
½ | cup |
feta cheese
crumbled |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
346.8 | ml/g |
pasta, ditalini
|
* |
118 | ml |
chicken broth, low salt
|
|
15 | ml |
olive oil
|
|
15 | ml |
red wine vinegar
|
|
2 | cloves |
garlic
minced |
|
5 | ml |
dijon mustard
|
|
5 | ml |
oregano
dried |
|
5 | ml |
thyme
dried |
* |
1 | x |
salt
to taste |
* |
1 | x |
black pepper
ground to taste |
* |
473 | ml |
chicken
cooked cubed, about 1 pound |
|
1 | each |
green bell peppers
seeded and diced |
|
59 | ml |
mint leaves
fresh and chopped |
* |
118 | 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.