Rotini pasta, pan-seared boneless chicken breast, tomatoes, olives, onion, pepperoncini, and feta cheese tossed together with a garlic and herb vinaigrette dressing and served cold.
Generously season the chicken breasts with salt & pepper then set aside.
Heat the olive oil in a skillet over medium heat.
When the oil is hot add the chicken breasts to the pan and cook for 5 to 7 minutes per side or until the chicken is cooked through (165°F internal temperature).
Transfer the chicken breasts to a cutting board and allow to rest while you make the pasta.
Cook the pasta according to package directions then drain and rinse under cold water.
Slice the chicken into bite size pieces then place the sliced chicken into a large mixing bowl.
Put the cooked pasta into the bowl along with the tomatoes, olives, onion, pepperoncini, and feta cheese then set aside.
In a separate bowl whisk together the DRESSING ingredients (olive oil, vinegar, lemon juice, garlic, oregano, parsley, salt & pepper) until well combined.
Pour the dressing over the pasta salad and toss to combine then season with salt & pepper to taste.
Covert he bowl and refrigerate for at least 1 hour to allow flavors to meld.
29 people Yepped this recipe
Print Recipe
Pin Recipe
RECIPE COMMENTS
for this recipe?
Be the first to post a comment
SIMILAR RECIPES YOU MAY LIKE