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Creamy Greek Pasta Salad
Creamy Greek Pasta Salad, loaded with veggies, grilled chicken, and feta, tossed in a tangy yogurt sauce, the perfect summer meal!
Course
Main Course, Side Dish
Cuisine
American
Keyword
greek pasta salad, pasta salad
Prep Time
15
minutes
minutes
Servings
8
servings
Calories
394
kcal
Author
Dana at ThisSillyGirlsLife.com
Ingredients
1/2
pound
Cellentani Pasta
cooked, drained and cooled
1
pint
grape tomatoes
sliced in half
1
small English cucumber
large dice
1/4
Cup
red onion
sliced very thin
1
Cup
kalamata olives
2
Cups
grilled chicken
cooled and diced
4
oz
feta cheese crumbles
Dressing
1/2
Cup
mayonnaise
1/2
Cup
plain Greek yogurt
2
Tablespoons
lemon juice
fresh squeezed
2
cloves
garlic
minced
1
Tablespoon
water
1
Tablespoon
whole grain mustard
2
teaspoons
granulated sugar
1
teaspoon
Worcestershire sauce
1/2
teaspoon
dried oregano
salt and pepper to taste
Instructions
Mix together all of the dressing ingredients until combined, set aside.
Place all of the pasta salad ingredients into a large bowl, add dressing to coat and toss. Taste, adjust seasoning if needed. Enjoy!
Notes
You can use any pasta that you like, the corkscrew shape is just our favorite.
You can omit or add any vegetables for this recipe, but highly recommend the ones using as it really brings out the Greek flavor.
To make it quicker you can use rotisserie chicken and dice it up or buy a bag or already grilled chicken slices.
This recipe is best served cold.
This will last about 3-4 days properly sealed in the refrigerator.
If you are not a fan of mayo you can swap miracle whip but it will give a slightly different flavor.
Nutrition
Calories:
394
kcal
|
Carbohydrates:
28
g
|
Protein:
23
g
|
Fat:
21
g
|
Saturated Fat:
5
g
|
Cholesterol:
63
mg
|
Sodium:
593
mg
|
Potassium:
437
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
679
IU
|
Vitamin C:
11
mg
|
Calcium:
120
mg
|
Iron:
2
mg