Greek Chicken And Pasta Salad
|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|
|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)|
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.