Greek Chicken Pasta Salad
Ingredients:
1 cup cucumber, peeled, seeded, diced
1 1/2 cups grape tomatoes, halved
1/2 small red onion, thinly sliced (slivers)
1/4 cup thinly sliced green bell pepper (slivers)
1/4 cup thinly sliced red bell pepper (slivers)
3 tablespoons chopped arugula
1 tablespoon lemon juice
2 cups uncooked whole grain pasta
1 cup (4 oz) crumbled feta cheese
1/3 cup pitted calamata olives, halved
2 cups shredded or diced grilled chicken
3/4 cup creamy, reduced fat Italian Dressing
1 jar (7 1/2 oz) marinated artichoke hearts, drained, optional
Freshly ground black pepper, to taste
Crusty garlic toast
Method:
Toss together cucumbers, tomatoes, onion, green and red pepper and chopped arugula with lemon juice.
Cook pasta according to package directions; rinse in cold water until cooled; drain well. Add vegetable mixture, cheese, olives and half the chicken.
Place salad in serving bowl; garnish with remaining chicken and optional artichokes. Add freshly ground black pepper to taste. Refrigerate 1-4 hours to blend flavors. Serve with crusty garlic toast.
Notes:
Toast is not figured into nutrition analysis. Garnish with additional tomato wedges, pepper strips, olives, lemon wedges, etc. Recipe serves 6.
