“Easy, delicious and filling pasta salad! Great when the weather gets warm. I marinated my chicken overnight and seems to have made a difference. Also, if you don't want to chop the kalamata olives, just use canned chopped black olives - still tastes good. Also, feel free to adjust the ingredients to suit your tastes - this is by no means "exact". Also, you can use other types of pasta to suit your tastes.”
READY IN:
30mins
SERVES:
4-6
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim chicken breasts of any excess fat or grisel and slice breasts into strips. Pour 2 T greek seasoning, juice of 1 lemon and olive oil into a zipper top bag and add chicken. Marinate at least 2 hours or overnight.
  2. Drain marinade from chicken breasts.
  3. Add 1 tablespoon of oil to saute pan and saute chicken until done - slightly browned.
  4. Allow chicken to cool and chop into bite size chunks.
  5. Boil pasta in salted water for 8-10 minutes and drain. Run cold water over it to stop the cooking and prevent sticking.
  6. Mix mayo, greek seasoning, parsley, dill and lemon to make the dressing.
  7. Chop olives to bite size pieces and add to dressing - toss.
  8. Add cucumber to mixture and toss.
  9. Add Feta and toss gently. You will want to try and keep the feta pieces whole.
  10. Pour dressing mixture over pasta and toss thoroughly.
  11. Add chopped chicken and toss. Chill for at least one hour and enjoy! :).

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