Greek Chicken and Pasta SaladSubmitted by reisling
Makes 4 servings
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Traditional pasta salad tweaked to use leftover chicken and feta
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Ingredients
| 1/2 |
cup olive oil |
| 1/2 |
cup red wine vinegar |
| 1 1/2 |
teaspoon garlic powder |
| 1 1/2 |
teaspoon dried oregano |
| 3/4 |
teaspoon black pepper |
| 3/4 |
teaspoon white sugar |
| 8 |
ounces pasta, cooked |
| 3 |
cups mushrooms |
| 16 |
cherry tomatoes |
| 3/4 |
cup feta, reduced fat |
| 1/2 |
cup chopped green onions |
| 3 |
ounces sliced ripe olives |
| 1 1/2 |
cup cooked chicken |
Directions
- Wisk together oil through sugar. (Use 2 T fresh basil, chopped, if you have it.
- Add cooked pasta, sliced mushrooms, halved tomatoes and all other ingredients.
- Chill 2 hours but no more than 5.
Categories
Chicken, Pasta, Main Dish, Salads, Fourth of July, Advance, Chill
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Serving Size 775.4g |
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Amount Per Serving |
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Total Carbohydrates 59.3g 20%
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| Vitamin A 90% |
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Vitamin C 111% |
| Calcium 25% |
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Iron 32% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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