Friday, October 8, 2010

Mediterranean Chicken Pasta Salad

My husband ate a really good Greek Salad at the Texas State Fair last weekend.  I was browsing through one of my favorite food blogger's recipes to see if she had one I could make for him.  I did find one, which I will make this weekend.  But I also found this Greek pasta salad from For The Love of Cooking that sounded yummy.

I changed it up a little since I didn't have all of the ingredients on hand.  Also, my kids don't like feta cheese or olives and my husband doesn't like olives.  I substituted shredded parmesan cheese for the feta, but still added the olives for me!  Everybody else can just give me their olives.


1 lb. Barilla farfalle pasta (1/2 box), cooked per instructions
2 cups rotisserie chicken, diced
1/2 cup shredded parmesan cheese
1 pint grape tomatoes, halved
1 cup brocolli florets
1 lg can artichocke hearts, quartered
1 cup kalamata olives, pitted and halved
1/4 cup red onion, finely diced
12 oz. Italian dressing
salt & pepper to taste

Cook the pasta in salted boiling water until al dente.  Drain and rinse with cold water.  Add all ingredients to a large bowl and stir to combine.  Taste and season with salt and pepper.  Enjoy!

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