Orecchiette translates to “little ears,” describing the cupped shape of these pasta disks. If you’re unable to find Italian orecchiette, elbow macaroni works just fine. Precooked rotisserie chicken cuts down on prep time. Chopped black olives make a nice garnish.
Pasta Salad with Chicken, Fennel, and Feta
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Ingredients
- 8 ounces regular or whole-wheat orecchiette or elbow macaroni
- 1 tablespoon fresh lemon juice
- 1 tablespoon white wine vinegar
- 1½ tablespoons Dijon mustard
- ½ teaspoon minced garlic
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon ground black pepper
- 1/8 teaspoon salt
- 1 cup cherry tomatoes, halved
- ¾ cup cored, thinly sliced fennel bulb (about 1 small bulb)
- 1 small 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
Instructions
- Cook pasta according to package instructions. Drain, rinse with cool water, and then drain again. Set aside.
- 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
