Best 7 Pasta Salad With Chicken Cucumber Cherry Tomatoes And Feta Recipes

GREEK FETA CHICKEN PASTA SALAD

Steps:

• Boil the pasta according to the package directions. Drain, rinse & place in a large bowl.
• Add the cooked/shredded chicken, olives, tomatoes, artichokes, and cheese to the bowl.
• Add the desired amount of dressing ( I start with about 3 ounces & then add to taste) and toss to coat.
• Serve immediately or store up to 2 days in the refrigerator.

GREEK CHICKEN PASTA SALAD

Steps:

• Slice the cherry tomatoes in half and chop the cucumber, bell pepper, and onion.
• Now cook your pasta al dente or according to the package. Once the pasta is cooked pour it into a colander and rinse with cold water to stop the pasta from cooking. 
• No place to cook pasta into a large bowl along with the chopped vegetables, cooked chicken, drained olives, and feta cheese
• Now pour the homemade Greek salad dressing (or store-bought) over the pasta salad ingredients and stir everything until well incorporated.

PASTA SALAD WITH CHICKEN, CUCUMBER, CHERRY TOMATO

Steps:

• Bring a large pot of salted water to a boil. Add the pasta until al dente',drain and rinse under cold water. Transfer to a large bowl resealable bowl.
• Add the chicken, cucumber, cherry tomatoes and feta to the bowl with the pasta. If some don't care for feta-like my son, it can be added to each individual serving.
• Make the dressing: Cook the garlic and red pepper flakes in a small 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 1 Hour. Refridgerate any leftovers. Enjoy!

GREEK CHICKEN WITH CUCUMBER-FETA SALAD

Steps:

• In a large bowl, stir together the yogurt and garlic; season to taste with salt and pepper. Transfer 1/2 cup of the yogurt to a medium bowl and reserve for Step 5.
• Coat the chicken: To the large bowl, add the oregano and stir to combine. Season the chicken all over with 1 1/2 teaspoons salt and a few grinds of pepper. Add the chicken to the large bowl and turn to coat; set aside.
• Start the salad: Smash the cucumbers with the side of your knife until craggy and split. Rip into ½- to 1-inch pieces and transfer to a colander placed in the sink. Slice or chop the tomatoes into bite-size pieces. Add to the cucumbers along with 1 ½ teaspoons salt. (It may seem like a lot of salt, but most will drain away.) Toss to combine and leave to drain.
• In a large nonstick or well-seasoned cast-iron skillet, heat the olive oil over medium. Scrape excess marinade off the chicken, then cook the chicken in batches, adding oil to the pan if necessary, until it's well browned and releases from the pan, 5 to 7 minutes. Flip and cook until cooked through, another 5 to 7 minutes. Transfer to plates to rest. (For grilling info, see Tip.)
• To the medium bowl of yogurt, add the feta and mash with a fork until a chunky paste forms. Shake the cucumbers and tomatoes to get rid of any excess moisture. Add to the feta yogurt along with the olives and stir until coated. The balance is dependent on your produce and feta, so season to taste with salt and pepper until flavors are vivid. Eat alongside the chicken.

CUCUMBER, TOMATO AND PASTA SALAD

Steps:

• Cook rotini as directed on package to al dante; Drain and run pasta under cold water.
• Drizzle italian dressing over pasta, mixing slowly so as not to break apart the pasta pieces. Add in tomatoes, black olives, cucumber, and 5 tablespoons of the feta cheese. Continue mixing ingredients until well-coated.
• Sprinkle remaining feta cheese over pasta mixture and top with almonds. (Instead of almonds I've used Melissa's Salad Sprinkles. This could not be located in RecipeZaar as a recognized ingredient but I wanted to record it in the directions as another option for a salad topper.).
• NOTE: If you don't care for feta cheese, try using Parmesan cheese instead. It tastes just as good and gives the salad a somewhat different flavor. Use only four to five tablespoons instead and mix in as given above.

PASTA SALAD W/FETA AND CHERRY TOMATOES

Steps:

• Cook pasta al dente and drain.
• Blend olive oil, garlic, balsamic vinegar, jam, salt and pepper until smooth; set aside.
• In large bowl mix green onions, carrot, tomatoes, cucumber; stir well.
• Add pasta and stir.
• Add feta and parsley and stir.
• Add dressing, mix and serve.

CHICKEN PASTA SALAD

Steps:

• In a large bowl, toss the pasta, chicken, oil and garlic powder. Cover and chill. In a small bowl, combine the mayonnaise, salad dressing, mustard, curry powder, salt and pepper; cover and chill. Just before serving, add the red pepper, tomato, carrot and dressing to pasta mixture; gently toss to coat.