On Sundays, I like to make something to have for lunch for the upcoming week. It's usually some kind of salad or soup. This Greek Pasta Salad is light and refreshing...perfect for the nice warm weather we've been having!
Adapted from Robin Miller
1 box of Ditalini or other small pasta
2 cups of cooked Chicken, diced
1 Green Pepper, diced
½ Red Onion, diced
1 Tomato, seeded and diced
1 package of crumbled Feta
1 tablespoon Dijon Mustard
½ cup Chicken Broth
1 tablespoon Olive Oil
1 tablespoon Red Wine Vinegar
2 cloves of Garlic
1 teaspoon dried Oregano
1 teaspoon dried Thyme
- Cook pasta to al dente, according to package directions.
- Whisk all the dressing ingredients together, season with salt and pepper. Pour into large bowl with the diced chicken, green pepper, onion, and tomato.
- Add pasta after it has cooled slightly, and stir in Feta.