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!