Pasta Salad with Chicken, Fennel, and Feta
  • 8ounces regular or whole-wheat orecchiette or elbow macaroni
  • 1tablespoon fresh lemon juice
  • 1tablespoon white wine vinegar
  • tablespoons Dijon mustard
  • ½teaspoon minced garlic
  • 2tablespoons extra-virgin olive oil
  • ¼teaspoon ground black pepper
  • 1/8teaspoon salt
  • 1 cup cherry tomatoes, halved
  • ¾cup cored, thinly sliced fennel bulb (about 1 small bulb)
  • 1small cucumber, peeled, seeded, and diced
  • 1 cup cooked, skinless, diced chicken breast
  • 1/3 cup chopped fresh parsley
  • 1/3 heaping cup (2 ounces) crumbled feta
  1. Cook pasta according to package instructions. Drain, rinse with cool water, and then drain again. Set aside.
  2. Whisk together lemon juice, vinegar, mustard, garlic, olive oil, pepper, and salt. Toss with pasta. Add tomatoes, fennel, cucumber, and chicken; toss. (May be made 2 hours ahead.) Stir in parsley and feta just before serving.
Recipe Notes
Nutrition Facts
Pasta Salad with Chicken, Fennel, and Feta
Amount Per Serving
Calories 390 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 42mg 14%
Sodium 345mg 14%
Total Carbohydrates 47g 16%
Dietary Fiber 3g 12%
Protein 21g 42%
* Percent Daily Values are based on a 2000 calorie diet.


PER SERVING: 390 cal, 12g fat (7g mono, 1g poly, 4g sat), 42mg chol, 21g protein, 47g carb, 3g fiber, 345mg sodium