Greek Pasta Salad with Feta and Chicken
Kathy
ingredients
- 12 ounces ditalini or other pasta
- 1/2 cup reduced-sodium chicken broth
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and ground black pepper
- 2 cups cooked cubed chicken (about 1 pound)
- 1 green bell pepper, seeded and diced
- 1/4 cup chopped fresh mint leaves
- 1/2 cup crumbled feta cheese
directions
- 1
Cook pasta according to package directions.
- 2
In a small bowl, whisk together broth, oil, vinegar, Dijon mustard, thyme, salt and pepper to taste. Add diced chicken, green pepper, and mint.
- 3
Drain pasta and add to bowl with dressing and chicken. Toss to combine. Cover with plastic and refrigerate until ready to serve. Top with feta cheese just before serving.
Source: Kathy
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