Pasta Salad With Chicken, Cucumber, Cherry Tomatoes and Feta
Pasta Salad With Chicken, Cucumber, Cherry Tomatoes and Feta might be a good recipe to expand your salad repertoire. For $1.9 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 594 calories, 20g of protein, and 34g of fat each. 1168 people were impressed by this recipe. It is brought to you by Foodnetwork. A mixture of kosher salt, cooked chicken, garlic, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 20 minutes. Taking all factors into account, this recipe earns a spoonacular score of 98%, which is excellent. If you like this recipe, take a look at these similar recipes: Pasta with Cherry Tomatoes, Olives, and Feta, Chicken Pasta Salad with Green Beans, Tomatoes & Feta Cheese, and Farro Salad With Tomatoes, Cucumber, Mint and Feta.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
1 cup halved cherry tomatoes
1 cup chopped cooked chicken
1 cup diced cucumber
1/2 cup crumbled feta cheese
3 cloves garlic, thinly sliced
Kosher salt
1/2 cup extra-virgin olive oil
1/2 pound penne
Freshly ground pepper
Pinch of red pepper flakes
Equipment:
pot
bowl
sauce pan
Cooking instruction summary:
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and rinse under cold water. Transfer to a large bowl. Add the chicken, cucumber, cherry tomatoes and feta to the bowl with the pasta. Make the dressing: Cook the garlic and red pepper flakes in a saucepan with the olive oil over medium heat, stirring, 3 minutes; let cool. Season with salt and pepper. Pour over the pasta salad and toss to coat. Season with salt and pepper. Chill for up to 3 hours. Photograph by Kang Kim
Step by step:
1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook as the label directs; drain and rinse under cold water.
3. Transfer to a large bowl.
4. Add the chicken, cucumber, cherry tomatoes and feta to the bowl with the pasta.
5. Make the dressing: Cook the garlic and red pepper flakes in a saucepan with the olive oil over medium heat, stirring, 3 minutes; let cool. Season with salt and pepper.
6. Pour over the pasta salad and toss to coat. Season with salt and pepper. Chill for up to 3 hours.
7. Photograph by Kang Kim
Nutrition Information:
covered percent of daily need
