Chicken Pasta Salad with Feta, Kalamata Olives, and Balsamic Vinaigrette
This gorgeously decadent chicken pasta salad is both light and hearty, a perfect summer dish that takes only minutes to prepare. It’s a wonderful balance of nearly every flavor I can think of: salty feta, earthy pine nuts, savory chicken, verdant basil, sweet-tart balsamic vinaigrette, and of course, the divine salty bitterness of the olives.
Course Entree
Cuisine Greek
Prep Time 20minutes
Cook Time 10minutes
Total Time 30minutes
Servings 6servings
Calories 679kcal
Author Stephanie Stiavetti
Ingredients
For the vinaigrette:
1/2cupextra virgin olive oil
1/4cupbalsamic vinegar
1tablespoonDijon mustard
1teaspoonhoney
1clovegarlicminced
1/4teaspoonsalt
1/4teaspoonfreshly-ground black pepper
For the salad:
1/2poundchicken thighs
2tablespoonsolive oil
12ouncespenne pasta
1cupGreek Kalamata olivesolives cut in half
1cupcrumbled feta cheese
1/2cupfresh basil leavescut into ribbons
1/4cuppine nuts
Salt and freshly-ground black pepperto taste
Instructions
Make the vinaigrette: Add olive oil, balsamic vinegar, Dijon mustard, honey, garlic, salt, and pepper to a jar or other tightly-sealing container. Shake vigorously and set the jar aside.
Cut chicken things into 1-inch cubes. Sprinkle with salt and pepper. Heat olive oil in a frying pan over medium flame. Sauté chicken until cooked through. Distribute equal amounts of chicken into four large bowls.
While the chicken is cooking, set a large pot of water to boil. Add 2 tablespoons of salt to the water and cook pasta according to the directions on the box. Once done, drain the pasta and distribute equal amounts of pasta into the bowls with the chicken. Gently toss the contents of the bowls together.
To each bowl add an equal amount of olives, feta cheese, basil, and pine nuts. Give the jar with the vinaigrette a good shake and pour over each salad. Sprinkle each bowl lightly with salt and pepper, seasoning to taste. Serve immediately or cover tightly and store in the refrigerator for up to 24 hours.