Mediterranean Pasta Salad
100%
0
Nutrition balance score
Great
Glycemic Index
46
Low
Glycemic Load
24
High
Nutrition per serving
Calories839.3 kcal (42%)
Total Fat48 g (69%)
Carbs52.6 g (20%)
Sugars8.9 g (10%)
Protein48.3 g (97%)
Sodium1204.1 mg (60%)
Fiber6.9 g (25%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
½ cupbalsamic vinegar
2 tablespoonsolive oil
1 teaspoonDijon mustard
1 clovegarlic
minced, or more to taste
2 teaspoonsItalian seasoning
salt
I use 1 - 1.5 teaspoons of regular table salt
pepper
to taste
2 poundsboneless skinless chicken breast
8 ouncesfusilli pasta
1English cucumbers
diced
20 ozcherry tomatoes
halved
1 cupbaby spinach
0.5red onion
sliced
⅓ cupkalamata olives
halved
⅓ cupsliced black olives
1can chick peas
1 cupbasil
ripped
½ cupmint
chopped
½ cupparsley
chopped
6 ozfeta cheese
crumbled
¾ cupextra virgin olive oil
2 tablespoonslemon juice
freshly squeezed
2 tablespoonsbalsamic vinegar
3garlic cloves
1 teaspoondried oregano
or fresh
1 teaspoondijon mustard
¾ teaspoonsfine sea salt
Instructions
For the chicken marinade:
Step 1
Whisk together the vinegar, oil, mustard, garlic, and seasonings.
Step 2
Butterfly the chicken breasts and place in plastic bag along with marinade. Marinate for 15 minutes up to overnight.
For the salad:
Step 3
Add prepared veggies, olives, chickpeas, and herbs in a bowl. Cook pasta per instructions and rinse in cold water. Place in bowl and add the feta.
Step 4
Remove chicken from marinade, discarding bag and any excess marinade. Heat oil in a skillet. Add chicken and cook around 8-10 minutes on either side, or until it reaches an internal temperature of at least 165°F.
For the dressing:
Step 5
Whisk together the oil, lemon juice, vinegar, garlic, oregano, mustard, and salt. Add to pasta bowl when chicken has been added.
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