|Greek-ish Pasta Salad|
I think this is probably my husband’s favorite thing I cook. It is a staple at our house in the summer. Tri-color rotini pasta is mixed with colored bell peppers, red onions, cucumber, chicken (or peperoni) and feta cheese. It keeps beautifully in the fridge for several days, and is great for either lunch, or as a side dish to some salmon or kabobs for dinner.
1 lb of Tri-Color Rotini
1 small red onion, diced small
3 chicken breasts, grilled and cut into chunks
1 English cucumber, diced
2 colored bell peppers (I use red, yellow or orange, never green), diced
1 bottle of Newman’s Own balsamic vinaigrette (I use light, you can use either)
1/2 cup of mayonaise (again, I use light, you can use whatever you prefer)
1 1/2 cups of feta cheese
Cook the rotini in salted water until it is tender. Drain it and set aside to cool. Meanwhile, grill your chicken breasts. I don’t actually “grill” them, I line a baking sheet with foil, rub a little salt, pepper, garlic powder, and olive oil on the chicken, and place them in a 400° oven until the juices run clear (about 8 minutes) You can cook them either way.
While the chicken and pasta are cooling, dice your vegetables. In a blender, mix together the balsalmic vinaigrette and the mayonaise. When pasta is cooled, combine the chicken, vegetables, and sauce to the pasta in one large bowl and mix together. Add feta cheese and mix once more. Enjoy!