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Greek Chicken And Pasta Salad Recipe
|Lemon juice||2 Tablespoon|
|Red wine vinegar||2 Tablespoon|
|Garlic||1 Clove (5 gm), finely chopped|
|Finely chopped fresh dill/2 teaspoons dried dill||2 Tablespoon|
|Black pepper||1⁄2 Teaspoon|
|Cavatelli||10 Ounce (Short Twists Or Farfalle)|
|Cooked chicken/Turkey||1 Pound (3 Cups, Bite Sized Pieces)|
|Crumbled feta cheese||4 Ounce (1 Cup)|
|Cucumber||1⁄2 , thinly sliced|
|Yellow bell pepper||1 , cut into 1/4 inch pieces|
|Sliced scallions||1⁄4 Cup (4 tbs), including green tops|
|Cherry tomatoes||6 , halved|
|Greek olives||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2466 Calories from Fat 784
% Daily Value*
Total Fat 87 g133.8%
Saturated Fat 33 g164.8%
Trans Fat 0 g
Cholesterol 454.7 mg
Sodium 2617.6 mg109.1%
Total Carbohydrates 251 g83.7%
Dietary Fiber 15.6 g62.3%
Sugars 20.9 g
Protein 168 g336.7%
Vitamin A 132.4% Vitamin C 529.2%
Calcium 78.4% Iron 88.4%
*Based on a 2000 Calorie diet
To make the dressing, whisk together the lemon juice, vinegar, garlic, dill, pepper and salt.
Whisk in the oil until well blended.
Reserve for up to 4 hours until needed.
Whisk again to reblend before using.
To make the salad, add salt and the cavatelli to the boiling water and cook for about 12 minutes or until al dente.
Drain well in a colander, then run under cold water to stop the cooking.
In a large mixing bowl, combine the pasta, chicken, cheese, cucumber, bell pepper and scallions.
Add the dressing and toss gently to combine.