This Mediterranean Pasta Salad is fresh, flavorful, and packed with protein! The combination of pesto-coated chicken, crisp veggies, and tangy dressing makes it a perfect meal-prep option or side dish.
The recipe:
Dice bell peppers, red onion, cucumber, tomatoes, green onions, and olives into small, bite-sized pieces.
Dice the chicken into smaller pieces, coat in olive oil, garlic powder, and onion salt, then bake at 400°F for 20 minutes.
Cook farfalle pasta according to the box instructions. Once done, rinse under cold water to stop it from cooking and to keep the veggies fresh when mixed in.
In a small bowl, whisk together olive oil, crushed garlic, wine vinegar, lemon juice, and pepper.
Mix the pasta with the chopped veggies, dressing, and crumbled feta. Season with salt and pepper to taste.
Once the chicken is done, coat it in pesto and place on top of the salad. Enjoy!
Mediterranean Pasta Salad
Ingredients
- 1 bell pepper half green, half red
- 1/2 red onion
- 1 medium cucumber
- 1 cup diced tomatoes
- 4-5 green onions
- 1/2 cup olives pitted & diced
- 1 packet chicken breast tenders seasoned with olive oil, garlic powder & onion salt
- 1/2 cup pesto
- 4 cups cooked bowtie pasta
- 1/2 cup crumbled feta
Instructions
- Dice bell peppers, red onion, cucumber, tomatoes, green onions, and olives into small, bite-sized pieces.
- Dice the chicken into smaller pieces, coat in olive oil, garlic powder, and onion salt, then bake at 400°F for 20 minutes.
- Cook farfalle pasta according to the box instructions. Once done, rinse under cold water to stop it from cooking and to keep the veggies fresh when mixed in.
- In a small bowl, whisk together olive oil, crushed garlic, wine vinegar, lemon juice, and pepper.
- Mix the pasta with the chopped veggies, dressing, and crumbled feta. Season with salt and pepper to taste.
- Once the chicken is done, coat it in pesto and place on top of the salad.
- Enjoy!
