I think I am finally feeling caught up after my busy weekend. I have groceries in the house, laundry is caught up (well, I could do another load now), the floor is vacuumed, and my kitchen is in good shape. We have had doctors appointments this week, football practice, and a big report my 1st grader has been working on. Needless to say, I am ready for the weekend! Too bad it is only Thursday 🙁
Remember awhile ago when I made that Greek Vinaigrette dressing? This is one of the things I did with it. It was so good. I marinated the chicken in some of the dressing, and then I grilled it. Then I used the vinaigrette again as the dressing for the pasta salad. I ate this hot and the leftovers cold, it was great both ways. It was supposed to have black olives in it. I even had them out on the counter, but forgot to put them in! I do not like Feta, but if you do, it would be a great addition and make this even more Greek. As for the avocados….I have no idea if they are Greek. I just like them, so I put them in.
This would be a great side dish for your summer barbeque or to bring to a pot luck. I would just leave out the meat, and it would be equally delicious!
Greek Pasta Salad
Pasta with a Greek Vinaigrette. Great for summer barbeques, or a pot-luck.
Ingredients
- 1 pound short-cut pasta
- 1 cup cucumber, , diced
- 1 avocado, , diced
- 1 cup grape tomatoes, (I just diced what I had on hand)
- 1/2 cup black olives
- 1 large chicken breast
- Feta, (optional)
- Greek Vinaigrette, (recipe here)
Instructions
- In a resealable plastic storage bag place chicken and 3 Tbls of vinaigrette. Let marinade for 20-30 minutes. Not any longer, because there is so much lemon it will start to break down the chicken.
- Heat grill to medium-high heat. Grill chicken for about 6 minutes a side, until fully cooked. Dice chicken and set aside.
- Boil water to cook pasta as directed on the box. Chop the veggies, and place in a large bowl. Drain pasta well, and add to veggies. Toss in the cooked chicken. Add about 1/4 cup of vinaigrette. Stir until well coated. You can add more vinaigrette if needed. Top with Feta cheese if desired.
Nutrition Information
Yield
6Serving Size
1Amount Per ServingCalories 163Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 21mgSodium 194mgCarbohydrates 12gFiber 3gSugar 2gProtein 9g
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Kim Bee says
Can you come catch up on my laundry? I’ll give you baked goods in return. This is a wonderful pasta salad recipe Erin. I love how pretty it looks. The avocado is a nice touch. Love it.
Suzanne says
Fantastic salad to take to a BBQ or potluck, I know the chicken was great marinated and grilled too. I’ve got to try this out , thanks Erin 🙂
Lemons and Anchovies says
Great idea to use the dressing as a marinade and don’t feel bad about forgetting the olives–I do stuff like that all the time, LOL! Your salad looks beautiful and tasty even without them. 🙂
Stephanie @ Eat. Drink. Love. says
Greek and pasta salad! Sounds pretty great to me! 🙂
Alyssa says
I thought when you made the dressing that it would work well for pasta salad! This looks perfect for summer time!