Description
A vibrant Mediterranean chicken pasta salad packed with sun-dried tomatoes, artichoke hearts, spinach, and tender chicken, tossed in a zesty Mediterranean dressing.
Ingredients
12 oz penne or fusilli pasta
2 cups cooked chicken breast, chopped
1/2 cup sun-dried tomatoes, chopped
1/2 cup marinated artichoke hearts, chopped
2 cups baby spinach, roughly chopped
1/2 cup crumbled feta or goat cheese
1/3 cup extra virgin olive oil
2 tbsp balsamic vinegar
1 clove garlic, minced
1 tsp dried basil
Salt and black pepper to taste
Instructions
1. Cook pasta according to package instructions until al dente; drain and rinse with cold water.
2. In a jar or bowl, shake together olive oil, balsamic vinegar, minced garlic, basil, salt, and pepper.
3. In a large bowl, mix cooled pasta, chicken, sun-dried tomatoes, artichoke hearts, and spinach.
4. Pour the dressing over the salad and toss to combine everything thoroughly.
5. Gently fold in the crumbled feta cheese.
6. Serve chilled or at room temperature.
Notes
Marinated artichokes add a great punch of flavor.
If the spinach wilts too much, add it right before serving.
Store in an airtight container for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Method: Boiled
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 440
- Sugar: 5g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 50mg