Greek Pasta Salad
This salad stores great in the fridge and makes for an easy, well-rounded meal to have on hand. Just remove from fridge and serve!
Ingredients:
1 medium to large chicken breast (about 8oz)
2 cups of Banza rotini, uncooked (Banza is a brand of high protein pasta made from chickpeas - look for an orange box. There are many store and off-brands that would work as well!)
1/2 cup feta cheese, crumbled
1/4 cup kalamata olives, halved
1/2 cup of cherry tomatoes, halved
1/4 cup of red onion, diced
2 mini cucumbers, diced (or one small cucumber)
1 bell pepper, diced
Dressing:
1/2 cup extra virgin olive oil
4 tbsp red wine vinegar
2 tbsp dijon mustard
4 tbsp freshly squeezed lemon juice
1/2 tsp dried oregano
1 tsp salt
1/2 tsp pepper
Directions:
Season chicken breast with salt, pepper, and garlic powder. Grill until center reaches 165 degrees F. Dice chicken breast into small pieces and set aside.
Cook Banza pasta according to instructions on box. Rinse with cold water and set aside.
In a medium sized bowl, combine all ingredients for the dressing. Whisk until well combined.
In large bowl, combine pasta, chicken, feta, olives, tomato, red onion, cucumbers, and bell pepper. Pour over dressing and toss.
Serve immediately or store in air tight container in fridge.
Per 1 cup serving (makes about 6 servings):
380 calories
Protein - 20 grams
Fat - 25 grams
Carb - 25 grams
Search “Megan Rae Nutrition” on MyFitnessPal to find and log this recipe.
