Name: EFK Mediterranean Chicken Pasta Salad
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6 servings
Ingredients: 12 oz rotini or fusilli; 1 1/2 lb boneless, skinless chicken breasts or thighs; 2 tbsp extra-virgin olive oil; 1 tsp dried oregano; 1 tsp kosher salt; 1/2 tsp black pepper; 2 cups cherry tomatoes, halved; 1 1/2 cups diced cucumber; 1/2 small red onion, thinly sliced; 3/4 cup pitted Kalamata olives, halved; 4 oz feta, crumbled; 1/3 cup chopped flat-leaf parsley; For the dressing:; 1/3 cup extra-virgin olive oil; 1/4 cup fresh lemon juice; 2 tbsp red-wine vinegar; 1 garlic clove, finely grated; 1 tsp Dijon mustard; 1 tsp dried oregano; 1/2 tsp kosher salt; 1/4 tsp black pepper

Directions

1. Cook the pasta in well-salted water until just al dente. Drain, cool briefly, and transfer to a large bowl.
2. Coat the chicken with 2 tablespoons olive oil, oregano, salt, and pepper. Grill or sear over medium-high heat until browned and the thickest part reaches 165°F. Rest 5 minutes, then slice or dice.
3. Whisk all dressing ingredients until emulsified. Toss a few spoonfuls with the warm pasta so it absorbs flavor.
4. Add the chicken, tomatoes, cucumber, red onion, olives, feta, and parsley. Pour over the remaining dressing and toss gently.
5. Serve slightly warm or chill at least 30 minutes. Taste and adjust lemon, salt, and pepper before serving.

Equipment

Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; large pot; colander; grill, griddle, or skillet; mixing bowl; whisk; instant-read thermometer

Food safety & storage

Cook chicken to 165°F. Cool promptly and refrigerate the finished salad within 2 hours; keep chilled and use within 3 days.

EFK Mediterranean Chicken Pasta Salad

Ingredients

Directions

Equipment

Food safety & storage

Keep something good cooking.