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Lemon Mint Penne Greek Pasta Salad with Grilled Chicken

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Serving Size: 
4
Ingredients: 
  • 1 lb. Pappardelle's Lemon Mint Penne
  • 4 (6 oz.) boneless, skinless chicken breasts (grilled, cooled and sliced)
  • 1/2 lb. fresh spinach
  • 2 cups cherry tomatoes, halved
  • 2 cups cucumbers, halved and sliced
  • 1 cup Feta cheese, crumbled
  • 1-1/2 cups black olives, sliced
  • 1-2/3 cups Slow-Roasted Garlic Infused Olive Oil Herb Vinaigrette (see below)

Slow-Roasted Garlic Infused Olive Oil Herb Vinaigrette

  • 1 cup Bella Sol Slow-Roasted Garlic Infused Oil
  • 2/3 cup champagne vinegar
  • 1 teaspoon shallots, chopped
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon fresh parsley, chopped
  • Sea salt & freshly ground pepper, to taste
Instructions: 

1. Cook pasta in a pot of boiling salted water until al dente (about 8-10 minutes). Drain.
2. Meanwhile, combine all ingredients (except pasta and Feta cheese) in a large bowl and let marinate for 10 minutes.
3. Add in pasta and Feta and let sit for at least 15 minutes before serving.

From This Recipe

$6.40 | 1 lb. package
-+
$12.00 | 8.45 oz. (250 ml)
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