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Greek Pasta Salad

greek pasta salad

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!


Print
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Pasta with a Greek Vinaigrette. Great for summer barbeques, or a pot-luck.
Servings: 4
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
  1. 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.
  2. Heat grill to medium-high heat. Grill chicken for about 6 minutes a side, until fully cooked. Dice chicken and set aside.
  3. 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.

 

 

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Comments

  7. I am having really busy week too – with several doctor appointments and unexpected errands etc…and I haven’t caught up my house chores YET! I better finish it in two days, otherwise weekend is no fun. 😉 Very nice spring/summer kind of salad! I love feta cheese~~~!

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  18. Goodness… we posted the same dish today!! LOL! How funny is that. 🙂 I love your version.. I forgot to add tomatoes into mine.

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  20. Oh, this looks outstanding, Erin! I love all these flavors and would even add some Feta like you mentioned. You and Ramona have put me in the mood for Greek pasta salad 🙂

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  26. 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.

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  27. 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 🙂

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  28. 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. 🙂

    Reply

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