Warm Mediterranean Pasta Salad With Grilled Vegetables, Crumbled Feta Cheese, Kalamata Olives And Grilled Chicken, Tossed In A Creamy, Lemon-Dill Vinaigrette

12 faves
More from this source
The Cozy Apron
Nutrition per serving    (USDA % daily values)
CAL
254
FAT
21%
CHOL
35%
SOD
22%
Uploaded by: 0f6954bef89a

Comments

Add a comment

Ingredients for 6 servings

8 ounces Torchiette pasta, or any “twisty” style of pasta, uncooked

2 chicken breasts, skinless and boneless, butterflied in half to create 4 thinned cutlets

Salt

Black pepper

Olive oil

2 small zucchini, quartered and cut into ¼”- ½” thick pieces

2 small yellow squash, quartered and cut into ¼” – ½” thick pieces

½ small eggplant, quartered and cut into ¼” – ½” thick pieces

1 cup small cherry tomatoes, halved

Creamy, Lemon-Dill Vinaigrette

½ cup pitted Kalamata olives

½ cup feta cheese, crumbled

2 tablespoons fresh dill, chopped, for garnish

You might also like

It’s Not Summer Yet Greek Pasta Salad
Joy The Baker
Greek Pasta Salad
My Baking Addiction
Mediterranean Orzo Salad
The Pioneer Woman
Greek Orzo Salad
My Baking Addiction
Mediterranean Pasta Salad With Raw Squash
Cookie and Kate
Mediterranean Orzo And Chicken Salad
Love and Olive Oil
Sesame Yogurt Pasta Salad
101 Cookbooks
Mediterranean Orzo Salad
Vintage Mixer
Healthy & Delicious: Greek Orzo Salad
Serious Eats
Pasta Salad With Blue Cheese, Walnuts And Arugu...
Weight Watchers