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Nutrition Facts
Serving Size 1 (227g) Recipe makes 6 servings The following items or measurements are not included below: red wine vinegar
Calories 582
Calories from Fat 368		(63%)
Amount Per Serving		%DV
	Total Fat 41.0g	63%
	Saturated Fat 9.3g	46%
	Monounsaturated Fat 25.7g
	Polyunsaturated Fat 4.2g
	Trans Fat 0.0g
Cholesterol 51mg		17%
Sodium 1152mg		48%
Potassium 280mg		8%
Total Carbohydrate 35.0g		11%
	Dietary Fiber 3.7g	14%
	Sugars 3.1g
Protein 19.9g		39%
detailed view... how is this calculated?

Menus using this recipe:

Easter Sunday Weekend Menu

~Nimz~

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Greek-Style Chicken Pasta Salad

Recipe #78002 | 25 min | 25 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: KITTENCAL
Dec 5, 2003

Whenever I have leftover chicken breast or cooked turkey I always make this pasta salad it's a favorite in our house. I usually boil up the whole package of pasta shells, but no need to double the dressing recipe, it's enough for the whole package of pasta. Also, I always add in 2 medium chopped firm tomatoes to the salad. You will love this, it's almost like a Greek salad!

SERVES 6 -8 (change servings and units)

Ingredients

2-3 whole cooked chicken breasts, diced
1 (8 ounce) package small shell pasta
4-6 green onions, sliced
2 cups black olives, sliced
2 stalks celery, diced
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/3 lb crumbled feta cheese (or more if desired)
4-6 slices crumbled cooked bacon (optional)

DRESSING

1 tablespoon red wine vinegar
3/4 cup olive oil
1 tablespoon Dijon mustard (or to taste)
1 teaspoon salt (or to taste)
black pepper
1 teaspoon garlic powder (optional)
2-3 tablespoons grated parmesan cheese
1 teaspoon dried oregano (or to taste)

Directions

1
Cook pasta as directed until al dente, careful not to overcook the pasta, just until chewy and firm, but cooked; drain well.
2
Rinse in cold water.
3
Mix together all pasta ingredients in a bowl.
4
Mix all dressing ingredients; add to pasta mixture; toss well to coat.
5
Let sit in refrigerator for 2 or more hours before serving, to blend the flavours.
6
Sprinkle more Feta cheese on top to garnish.
7
***NOTE*** since this is a big favorite in my house, I usually just cook up the entire package of pasta, and just increase the vegetable amounts, there is really no need to double the dressing ingredients if you should use the whole package of pasta, as the salad may become oily, but by all means it may certainly be doubled if desired. The bacon is optional, I rarely add it.

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Featured Reviews for This Recipe

From: Northern Cook

On Jun 29, 2009

This was a real crowd pleaser. I didn't have any cooked chicken on hand so I used Poached Chicken and it worked great. The flavors were much better the next day. If you can, I recommend making it a day before you want to serve. As recommended, I served with reserved feta crumbled on top and it was really pretty. Thanks Kitten!

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From: Nasseh

On Nov 20, 2007

I made this for my DH to take to work for lunch. He was snacking on it last night before it had time to sit very long in the refrigerator. I left out the feta cheese because I didn't have any. I also omitted the bacon he doesn't do pork. Other than that I followed the recipe.

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From: Momsthecook

On May 30, 2009

Pasta salad was very good. I added cucumber because a Greek salad needs cucumber to me. I also grilled the chicken breasts on my George Forman grill seasoning them with Cavender's Greek seasoning before grilling. I only used half the olives mainly because I had whole olives and after slicing one cup, I thought that looked like enough. I will use more feta next time. Thanks for the recipe.

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From: ~Nimz~

On Apr 8, 2007

Absolutely fabulous pasta salad Kitz. I just can't get enough of this and it is suppose to be my lunches this coming week. It not only taste fantastic, it is absolutely beautiful. I would not change a thing about this recipe. I left off the bacon and don't think I'll add it next time either. Thanks so much sweetie.

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