Greek Chicken Pasta Salad
1 cup cucumber, peeled, seeded, diced
1 1/2 cups grape tomatoes, halved
1/2 small red onion, thinly sliced (slivers)
1/4 cup thinly sliced green bell pepper (slivers)
1/4 cup thinly sliced red bell pepper (slivers)
3 tablespoons chopped arugula
1 tablespoon lemon juice
2 cups uncooked whole grain pasta
1 cup (4 oz) crumbled feta cheese
1/3 cup pitted calamata olives, halved
2 cups shredded or diced grilled chicken
3/4 cup creamy, reduced fat Italian Dressing
1 jar (7 1/2 oz) marinated artichoke hearts, drained, optional
Freshly ground black pepper, to taste
Crusty garlic toast
Toss together cucumbers, tomatoes, onion, green and red pepper and chopped arugula with lemon juice.
Cook pasta according to package directions; rinse in cold water until cooled; drain well. Add vegetable mixture, cheese, olives and half the chicken.
Place salad in serving bowl; garnish with remaining chicken and optional artichokes. Add freshly ground black pepper to taste. Refrigerate 1-4 hours to blend flavors. Serve with crusty garlic toast.
Toast is not figured into nutrition analysis. Garnish with additional tomato wedges, pepper strips, olives, lemon wedges, etc. Recipe serves 6
For delicious dairy recipe go to www.UtahDairyCouncil.com