Greek Grilled Chicken Pasta Salad [RECIPE]

Chill out with our simple and delicious Greek Grilled Chicken Pasta Salad. (Photo by Jathan Fink, Jadeworks Entertainment)

Hot summer days call for cool, yummy eats that are light, stretch to feed a family and still have leftovers for lunch the following day, and that taste even better after being in the fridge overnight. This recipe for Greek grilled chicken pasta salad checks all the boxes, is simple to prepare, and will satisfy the pickiest palate. Best of all, it is loaded with heart-healthy veggies, so it is healthy and is great served at a picnic, potluck or community social!

COOK: 15 minutes
PREP: 15 minutes

INGREDIENTS

• 1 large chicken breast
• 6 tablespoons red wine vinegar
• 4 tablespoons fresh lemon juice
• 2/3 cup extra-virgin olive oil + 1 tablespoon for grilling
• 1 teaspoon garlic powder
• 2 teaspoons oregano + 1/2 teaspoon oregano for grilling
• 1 teaspoon kosher salt
• 16-ounce package farfalle pasta, wheat or gluten-free
• 1/2 cup halved pitted kalamata olives, plus 2 tablespoons brine
• 1/2 cup red onion, diced
• 3 cups cucumber, peeled, seeded and diced (takes about 2 cucumbers)
• 1 pint cherry tomatoes, halved
• 1 orange bell pepper, diced
• 1/2 cup feta cheese, crumbled
• Fresh oregano (optional)

DIRECTIONS

1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions for al dente, adding an extra minute. Pour pasta into a colander and rinse with cold water, then allow all the water to drain.
2. While the pasta cooks, preheat a cast iron grill pan over medium-high heat and brush it with olive oil. In a small bowl, stir together 1 tablespoon olive oil and 1/2 teaspoon oregano. Brush mixture on both sides of chicken breast and grill about 4 minutes on each side, or until cooked through. Set chicken aside and allow it to rest for about 5 minutes.
3. In a large bowl, combine red wine vinegar, lemon juice, 2/3 cup olive oil, garlic powder, 2 teaspoons oregano, and kosher salt.
4. Add the olives, red onion and brine from the olives and mix to combine.
5. Stir in the pasta with the cucumber, tomatoes and bell pepper and toss well.
6. Dice the chicken breast and stir it in with the pasta mixture too. Add the feta cheese and additional fresh oregano, if desired, just before it is ready to serve.

TIP: Although this dish can be served immediately after preparation, it is really best the next day after all the flavors have a chance to meld. Cover the bowl with plastic wrap and chill in the refrigerator overnight for maximum deliciousness! Just remember to give it another toss to mix up the vinaigrette before adding the feta and oregano and serving.

YIELDS: 16 servings