GREEK PASTA SALAD

July 9, 2015

If you plan on experiencing summer food at all, you sort of have to have a great pasta salad recipe up your sleeve. Picnics, cook outs, pot lucks – I would bring this fresh, summer greek pasta salad to any of them. (I roasted the chicken, but you would be an even better summer maiden grilling it in the sunshine.)

Greek Pasta SaladGREEK PASTA SALAD
Serves 3-4

1 pound boneless, skinless chicken breasts
2 tablespoons balsamic vinegar
1 teaspoon sugar
2 cloves garlic, minced
12 ounces pasta, cooked al dente
1 pint cherry tomatoes, halved
1 red onion, diced
1/2 cup feta, crumbled
1 cucumber, sliced
1 bell pepper, diced
3 tablespoons red wine vinegar
3 tablespoons lemon juice
1 tablespoon dijon mustard
1 tablespoon honey
1 teaspoon oregano
1 teaspoon parsley
Olive oil
Salt & pepper

Whisk together 2 tablespoons balsamic vinegar, sugar, garlic, 3 tablespoons olive oil, and salt & pepper. Marinade chicken in mixture overnight, or at least 2 hours.

Preheat oven to 450 degrees. Roast chicken for 30 minutes, flipping halfway through. Slice cooked chicken and toss with pasta, tomatoes, onion, feta, cucumber, and bell pepper. Whisk together 1/4 cup olive oil, red wine vinegar, lemon juice, dijo mustard, honey, oregano, parsley, and salt & pepper. Toss salad in dressing.

GREEK PASTA SALAD from Rachel Schultz-2

GREEK PASTA SALAD
 
Author:
Ingredients
  • 1 pound boneless, skinless chicken breasts
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon sugar
  • 2 cloves garlic, minced
  • 12 ounces pasta, cooked al dente
  • 1 pint cherry tomatoes, halved
  • 1 red onion, diced
  • ½ cup feta, crumbled
  • 1 cucumber, sliced
  • 1 bell pepper, diced
  • 3 tablespoons red wine vinegar
  • 3 tablespoons lemon juice
  • 1 tablespoon dijon mustard
  • 1 tablespoon honey
  • 1 teaspoon oregano
  • 1 teaspoon parsley
  • Olive oil
  • Salt & pepper
Instructions
  1. Whisk together 2 tablespoons balsamic vinegar, sugar, garlic, 3 tablespoons olive oil, and salt & pepper.
  2. Marinade chicken in mixture overnight, or at least 2 hours.
  3. Preheat oven to 450 degrees. Roast chicken for 30 minutes, flipping halfway through.
  4. Slice cooked chicken and toss with pasta, tomatoes, onion, feta, cucumber, and bell pepper.
  5. Whisk together ¼ cup olive oil, red wine vinegar, lemon juice, dijo mustard, honey, oregano, parsley, and salt & pepper. Toss salad in dressing.

 

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Comments

  • Yum! I’ve always been a little leery of Greek pasta salads because I hate olives, so I am loving that your version doesn’t include them but still has lots of Mediterranean ingredients. Pinned!

  • Looks soooo good! Brb, going to the store :D

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