Mediterranean Pasta Salad
Prep: 15 minutes plus cooling
Cook: 8 minutes • Serves: 10
1/2 (16-ounce) package farfalle pasta
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh basil plus additional for garnish (optional)
1 tablespoon honey
1 tablespoon olive oil
1 cup halved cherry tomatoes
1 cup packed baby arugula
1/2 cup crumbled feta cheese
3-1/2 cups leftover grilled chicken and vegetables (from Grilled Chicken & Vegetable Pad Thai Noodle Salad)
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh basil plus additional for garnish (optional)
1 tablespoon honey
1 tablespoon olive oil
1 cup halved cherry tomatoes
1 cup packed baby arugula
1/2 cup crumbled feta cheese
3-1/2 cups leftover grilled chicken and vegetables (from Grilled Chicken & Vegetable Pad Thai Noodle Salad)
1.Prepare pasta as label directs; drain, rinse with cold water and cool completely.
2.In large bowl, whisk lemon juice, basil, honey and oil; fold in tomatoes, arugula, cheese, chicken and vegetables, and pasta. Makes about 10 cups.
3.Serve salad sprinkled with basil, if desired.
Approximate nutritional values per serving (1 cup):
142 Calories, 4g Fat (2g Saturated), 12mg Cholesterol,
89mg Sodium, 20g Carbohydrates, 1g Fiber, 3g Sugars, 6g Protein
Dietitian’s Dish:
There are so many ways to spice up leftover chicken and vegetables. Pair with rice and a tasty sauce, use as pizza toppers or serve in whole wheat tortillas for delicious, healthful wraps.
