0 recipes from contoocook and beyond


Greek Pasta Salad with Feta and Chicken

, 2006, Robin Miller, All rights reserved

Prep Time:
10 min
Inactive Prep Time:

Cook Time:
8 min


4 servings


* 12 ounces ditalini or other pasta
* 1/2 cup reduced-sodium chicken broth
* 1 tablespoon olive oil
* 1 tablespoon red wine vinegar
* 2 cloves garlic, minced
* 1 teaspoon Dijon mustard
* 1 teaspoon dried oregano
* 1 teaspoon dried thyme
* Salt and ground black pepper
* 2 cups cooked cubed chicken (about 1 pound)
* 1 green bell pepper, seeded and diced
* 1/4 cup chopped fresh mint leaves
* 1/2 cup crumbled feta cheese


Cook pasta according to package directions.

In a small bowl, whisk together broth, oil, vinegar, Dijon mustard, thyme, salt and pepper to taste. Add diced chicken, green pepper, and mint.

Drain pasta and add to bowl with dressing and chicken. Toss to combine. Cover with plastic and refrigerate until ready to serve. Top with feta cheese just before serving.

Printed from FoodNetwork.com on Sun May 30 2010

© 2010 Scripps Networks, LLC. All Rights Reserved
Advertisement will not be printed

Share on print
Share on email
Share on pinterest
Share on facebook
Share on twitter