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Greek Chicken And Pasta Salad

Italian.Chef's picture
  Lemon juice 2 Tablespoon
  Red wine vinegar 2 Tablespoon
  Garlic 1 Clove (5 gm), finely chopped
  Finely chopped fresh dill/2 teaspoons dried dill 2 Tablespoon
  Black pepper 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Cavatelli 10 Ounce (Short Twists Or Farfalle)
  Cooked chicken/Turkey 1 Pound (3 Cups, Bite Sized Pieces)
  Crumbled feta cheese 4 Ounce (1 Cup)
  Cucumber 1⁄2 , thinly sliced
  Yellow bell pepper 1 , cut into 1/4 inch pieces
  Sliced scallions 1⁄4 Cup (4 tbs), including green tops
  Cherry tomatoes 6 , halved
  Greek olives 1⁄2 Cup (8 tbs)
  Dill sprig 2

Bring a large pot of water to the boil for the pasta.
To make the dressing, whisk together the lemon juice, vinegar, garlic, dill, pepper and salt.
Whisk in the oil until well blended.
Reserve for up to 4 hours until needed.
Whisk again to reblend before using.
To make the salad, add salt and the cavatelli to the boiling water and cook for about 12 minutes or until al dente.
Drain well in a colander, then run under cold water to stop the cooking.
In a large mixing bowl, combine the pasta, chicken, cheese, cucumber, bell pepper and scallions.
Add the dressing and toss gently to combine.

Recipe Summary

Difficulty Level: 
Side Dish

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