JUST RIGHT MEDITERRANEAN PASTA SALAD

by Rachel Schultz on April 9, 2013 · 0 comments

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I will willingly admit I’m quite picky about pasta salad. No mayo. Ever. I’m just not a fan. I found this mediterranean version had just the right taste & flavor. Plus, everything comes together fast and it is delicious warm or chilled.


Mediterranean Pasta Salad from Rachel Schultz

Just-Right Mediterranean Pasta Salad
Serves 5-6

1 box pasta (13.25 ounces)
2 chicken boneless, skinless chicken breasts, cooked & cubed
2 zucchini, sliced
2 yellow squash, sliced
1/2 eggplant, sliced
1 cup cherry tomatoes, halved
1/2 cup black olives
1/2 cup feta cheese, crumbled
2 tablespoons dill
8 ounces of your favorite greek or italian dressing
Olive oil
Salt & pepper

Prepare pasta according to package instructions. Drizzle zucchini and squash with olive oil in a skillet over medium heat. Saute until slightly tender, about 2-3 minutes. Add cherry tomatoes and saute an additional 1-2 minutes. Add eggplant and saute for a final 1-2 minutes. Season vegetables with salt & pepper.

Mediterranean Pasta Salad from Rachel Schultz

Mediterranean Pasta Salad from Rachel Schultz

Remove from heat. Toss pasta with dressing.

Mediterranean Pasta Salad from Rachel Schultz

Mediterranean Pasta Salad from Rachel Schultz

Stir sauteed vegetables, cubed chicken, olives, and dill into a large bowl. Top with feta. (Note: olives are not pictured because we don’t like them, but it wouldn’t be a Mediterranean recipe if I didn’t at least include them in the ingredient list!)

Mediterranean Pasta Salad from Rachel Schultz

Mediterranean Pasta Salad from Rachel Schultz

mediterranean pasta salad
 
Author:
Serves: 5-6
Ingredients
  • 1 box pasta (13.25 ounces)
  • 2 chicken boneless, skinless chicken breasts, cooked & cubed
  • 2 zucchini, sliced
  • 2 yellow squash, sliced
  • ½ eggplant, sliced
  • 1 cup cherry tomatoes, halved
  • ½ cup black olives
  • ½ cup feta cheese, crumbled
  • 2 tablespoons dill
  • 8 ounces of your favorite greek or italian dressing
  • Olive oil
  • Salt & pepper
Instructions
  1. Prepare pasta according to package instructions.
  2. Drizzle zucchini and squash with olive oil in a skillet over medium heat. Saute until slightly tender, about 2-3 minutes.
  3. Add cherry tomatoes and saute an additional 1-2 minutes.
  4. Add eggplant and saute for a final 1-2 minutes. Season vegetables with salt & pepper. Remove from heat.
  5. Toss pasta with dressing. Stir sauteed vegetables, cubed chicken, olives, and dill into a large bowl. Top with feta.

Modified from A Cozy Apron.

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