Week 57, Recipe 5: Grilled Chicken Pasta Salad

NOTES

• This tastes like summer and made for great leftovers for lunch the next day.

INGREDIENTS

• Dressing:
• 2/3 c. olive oil
• 6 tbsp fresh lemon juice
• 1/4 c. red wine vinegar
• 3 garlic cloves, minced
• 3 tbsp fresh oregano, minced or 1 tsp dried
• 2 tsp Italian seasoning
• 1 tsp. salt and pepper (or more, to taste)
• Salad:
• 1 lb chicken breast, marinated in Cesar salad dressing for 2+ hours then grilled and sliced into strips
• 16 oz. pasta of choice
• Whatever veggies you have on hand such as:
• 1 1/2 c. grape tomatoes, halved
• 1 cucumber, peeled and chopped
• several carrots, sliced thin
• 1 bunch green onions, chopped or 1/2 red onion, chopped
• 2 bell peppers, any color, seeded and chopped
• several large handfuls baby spinach
• 12 oz. feta cheese, crumbled
• about 20 Greek olives, pitted (optional)
• 5-10 pepperoncinis, chopped (optional)

DIRECTIONS
1. Whisk (or shake in a mason jar with a lid) oil, lemon juice, vinegar, garlic, oregano, salt, and pepper until combined. Set aside.
2. Cook pasta according to directions on box. Rinse with cold water.
3. In a very large bowl combine pasta, veggies, and feta, and olives and pepperoncini (if using).
4. Pour dressing over salad and toss to coat. Cover and refrigerate 2 to 3 hours to allow flavors to blend. Serve with grilled chicken.