The nice thing about this pasta salad is that you can cut out most of the cutting. I left the olives and tomatoes whole and just cut up the red onion and artichoke hearts. I left off the amounts because you can really just put in however much you like. And the dressing is great on a spinach salad as well.
Greek Salad Dressing and Pasta Salad
Shredded Rotisserie Chicken, or shredded cooked chicken breast
Olives (variety of choice, I just used plain black)
Cherry or Grape Tomatoes
Red onion, cut in half, then thinly sliced
Feta cheese, crumbled
Artichoke hearts, drained and slightly chopped
Fresh baby spinach
Penne pasta, cooked and cooled
Greek Dressing
Toss everything all together.
Greek Dressing:
1/2 c plus 2 T olive oil
1 1/2 tsp garlic powder
1 1/2 tsp oregano
1 1/2 tsp basil
1 tsp black pepper
1 tsp salt
1 tsp onion powder
1 tsp Dijon mustard
3/4 c plus 2 tsp red wine vinegar
Whisk everything except vinegar together well. Add in vinegar.
Greek Salad Dressing and Pasta Salad
March 5, 2010
Category
Pasta
Salad / Dressings
Prep Time
15 minutes
Total Time
15 minutes
Ingredients
- Shredded Rotisserie Chicken, or shredded cooked chicken breast
- Olives (variety of choice, I just used plain black)
- Cherry or Grape Tomatoes
- Red onion, cut in half, then thinly sliced
- Feta cheese, crumbled
- Artichoke hearts, drained and slightly chopped
- Fresh baby spinach
- Penne pasta, cooked and cooled
For Greek Dressing
- 1/2 c plus 2 T olive oil
- 1 1/2 tsp garlic powder
- 1 1/2 tsp oregano
- 1 1/2 tsp basil
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp Dijon mustard
- 3/4 c plus 2 tsp red wine vinegar
Instructions
- Make the dressing. Whisk everything except vinegar together well. Add in vinegar.
- Combine all the salad ingredients in a large bowl. Add dressing (as much as desired) and toss well.
- Refrigerate until serving.
