Greek Chicken Pasta Salad
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 412.7
- Total Fat: 28.0 g
- Cholesterol: 79.3 mg
- Sodium: 1,018.6 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 2.4 g
- Protein: 25.7 g
View full nutritional breakdown of Greek Chicken Pasta Salad calories by ingredient
Introduction
This uses tradition olive oil and red wine vinegar dressing, but fat free Italian or Greek can be used instead to cut down on fat and calories. This uses tradition olive oil and red wine vinegar dressing, but fat free Italian or Greek can be used instead to cut down on fat and calories.Number of Servings: 6
Ingredients
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2 chicken breasts, boneless skinless
4 cups whole wheat pasta
1/2 cup pepperocini (Greek) pepper rings
4 tbsp black olives, chopped
1/2 cup chopped green pepper
1/2 cup chopped red pepper
1 cup chopped tomatoes
1 cup chopped, seeded cucumbers
1/2 cup olive oil
1/4 cup (6 tbsp) red wine vinegar
1 tsp salt (or to taste)
8 oz crumbled Feta cheese
Tips
You can adjust the oil and vinegar to your taste. We like to add a bit of the pepperocini liquid to the pasta, too.
Directions
Fill a large pot with enough water to boil pasta. Bring to a boil. Place chicken in boiling water and cook 10 - 15 minutes until no longer pink in the middle. Set aside to cool.
Using the still boiling water, add pasta and cook until al dente, about 8 minutes or per package instructions. Drain and rinse under cold water. Drain well and place in a large mixing bowl.
While chicken is cooking and pasta is boiling, prep the veggies: pepper rings, olives, green and red peppers, tomatoes, and cucumbers. Toss them into the bowl with the pasta. Add salt to taste and toss again.
Mix the olive oil and vinegar in a measuring cup. Toss with pasta and veggies.
Chop the chicken into cubes and place in mixing bowl. Crumble the feta cheese and place in the bowl. Give everything a good stir and chill to let the oil and vinegar soak into the pasta.
Serving Size: Makes 6 3/4 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user CREDDICK2.
Using the still boiling water, add pasta and cook until al dente, about 8 minutes or per package instructions. Drain and rinse under cold water. Drain well and place in a large mixing bowl.
While chicken is cooking and pasta is boiling, prep the veggies: pepper rings, olives, green and red peppers, tomatoes, and cucumbers. Toss them into the bowl with the pasta. Add salt to taste and toss again.
Mix the olive oil and vinegar in a measuring cup. Toss with pasta and veggies.
Chop the chicken into cubes and place in mixing bowl. Crumble the feta cheese and place in the bowl. Give everything a good stir and chill to let the oil and vinegar soak into the pasta.
Serving Size: Makes 6 3/4 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user CREDDICK2.