Greek Chicken Pasta Salad
This fresh pasta salad is hearty enough for dinner, too!
by Jamie Vespa, R.D. Recipe Developer
Jamie Vespa, R.D.
Ulcerative colitis patients adhering to a Mediterranean diet rich in inflammation-fighting foods may experience fewer flares. This salad is basically the Med diet in a bowl thanks to ingredients like olive oil and olives, which offer antioxidant polyphenols, plus lean protein and veggies. Get the scoop on how we developed our UC Cooking Club recipes!
Ingredients
- 1 lb. boneless, skinless chicken breasts
- 1 tsp. kosher salt, divided
- ½ tsp. black pepper
- ½ tsp. paprika
- Cooking spray
- 12 oz. dry fusilli or rotini pasta
- 2 tsp. minced fresh garlic
- 2 tsp. Dijon mustard
- 1 Tbsp. finely chopped fresh oregano
- 2 Tbsp. red wine vinegar
- ¼ cup extra-virgin olive oil
- 4 cups fresh baby spinach
- 1 pint cherry tomatoes, halved
- 1 (14-oz.) can artichoke hearts, drained
- 1 (2.25-oz.) can sliced black olives, drained
- ½ cup crumbled feta cheese (optional)
Directions
- Season chicken evenly with ½ tsp. salt, black pepper, and paprika. Heat a grill pan over medium-high heat. Coat pan and chicken breasts with cooking spray. Add chicken; cook 5 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Slice chicken into bite-size pieces.
- Meanwhile, cook pasta according to package instructions in salted, boiling water until al dente. Drain, and rinse with cold water. Place in a large bowl.
- While pasta cooks, combine garlic, mustard, oregano, red wine vinegar, and remaining ½ tsp. salt in a bowl; stir with a whisk. Gradually stream in olive oil, whisking continuously, until combined.
- Add spinach, tomatoes, artichoke hearts, and black olives in bowl with pasta; toss to combine. Add chicken, feta cheese, and dressing; toss to combine.
