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Monday, April 29, 2013

Mediterranean Chicken Pasta Salad

This salad can be used as a side or as a main dish.  If you choose to add the chicken it will make a fresh and delicious entree, and the leftovers still taste great the next day.  Using fresh spices or herbs if possible makes a world of difference!


Pasta Salad:
1 rotisserie chicken, shredded (if making a main dish)
1 lb. penne pasta
1 tomato
1 cucumber
green onions
feta cheese

2 T. basil, chopped
4 tsp. oregano
10 tsp. red wine vinegar
6 T. olive oil
2 cloves garlic, minced
sea salt and pepper (to taste)
pinch of sugar


Cook pasta until al dente (cooked as to be firm, but not hard).  Drain and put in large bowl.
Slice green onions and cut tomato and cucumber into small cubes.  Cut as many vegetables as desired.  Toss with pasta.  
Toss feta cheese with pasta/veggies to taste.  
Add shredded chicken and mix all together.

In separate bowl/dressing container, mix together dressing ingredients.  

When ready to serve, toss salad with dressing until coated.  Serve chilled.

Happy munching!

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