Greek Pasta Salad

Name: Greek Pasta Salad
Yield: 4-6 servings
Ingredients: 8 oz (250 g) chicken breasts, cooked; 6 oz (175 g) fresh spinach; 8 oz (175 g) tri-colored rotini pasta, cooked and cooled; 1 green pepper, cut into strips; 1 red pepper, cut into strips; 1 medium tomato, cut into wedges; ½ cup (125 mL) Kalamata olives, pitted; 6 oz (175 g) feta cheese, crumbled; &frac23; cup (150 mL) Garlic-Parmesan Dipping Oil; 3 tbsp (45 mL) red wine vinegar; ¼ cup (60 mL) fresh basil leaves, finely chopped; ¼ tsp (1 mL) each salt and pepper

Prep 10 min

Cook 10 min

Ready in 20 min

This vibrant Greek pasta salad is the ultimate summer meal—cool, colorful, and packed with bold Mediterranean flavor.

Ingredients

8 oz (250 g) chicken breasts, cooked
6 oz (175 g) fresh spinach
8 oz (175 g) tri-colored rotini pasta, cooked and cooled
1 green pepper, cut into strips
1 red pepper, cut into strips
1 medium tomato, cut into wedges
½ cup (125 mL) Kalamata olives, pitted
6 oz (175 g) feta cheese, crumbled

⅔ cup (150 mL) Garlic-Parmesan Dipping Oil
3 tbsp (45 mL) red wine vinegar
¼ cup (60 mL) fresh basil leaves, finely chopped
¼ tsp (1 mL) each salt and pepper

Directions

Combine the chicken and spinach in the Wood Salad Bowl. Coarsely chop both with the Salad Chopper.
Add the pasta, spinach peppers, tomato, and olives to the bowl.
Combine the dressing ingredients in the Measure, Mix, and Pour. Shake until combined.
Top the pasta salad with the feta and dressing; toss gently. Refrigerate at least 1 hour.

Yield:

4-6 servings

Nutrients per serving:

Calories: 320, Total Fat: 13 g, Saturated Fat 4.5 g, Cholesterol 55 mg, Sodium, 820 mg, Carbohydrate 33 g, Fiber 3 g, Sugars 3 g (includes 3 g of added sugar), Protein 18g