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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Mediterranean Pasta Salad Recipe

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This recipe for Mediterranean Pasta Salad is from Salad Symposium, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients:



1 Lb. Rotini

1 Lb. Boneless Skinless Chicken Breasts

1 Bay Leaf

3 Celery Stalks, sliced diagonally

1 Red Bell Pepper, chopped

1 Small Can Sliced Black Olives

4 Oz. Feta Cheese, crumbled

3 Green Onions, sliced

Low Sodium Chicken Stock (optional)

Italian Salad Dressing, to taste
Directions:
Directions:
In a medium sauce pan, cover chicken with water (or low sodium chicken stock) and add the bay leaf.

Bring the water to a boil, cover and lower temperature to simmer and poach chicken approximately 20-30 minutes, until the juices run clear. Do not over cook.

While the chicken is cooking, prepare the celery, red pepper, olives and onions and cook the pasta according to package directions.

Remove the bay leaf and discard. Remove the chicken from the water and allow to cool. Cut chicken into bite size pieces.

Add all ingredients and toss to combine.

Serve warm or cold with pita bread, if desired.
Number Of Servings:
Number Of Servings:
Approx 6
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
I buy feta that is all ready crumbled. If you but it with the liquid in the container, be sure to drain it before adding to the salad.

 

 

 

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