Greek Pasta Salad with Chicken (meatless)
Portion Size: 1 ½ cups; Approx. ½ cup chicken with dressing, ½ cup vegetables , ½ cup pasta
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 16 oz. package of dried penne pasta | For vegans: use vegan pasta |
| 1/3 cup white wine vinegar | |
| 1 teaspoon dried basil | |
| 1 tablespoon Dijon mustard | |
| 2 tablespoons olive oil | |
| 4 cups Meatless chicken | |
| 1/2 teaspoon salt | |
| 1/2 teaspoon garlic powder | |
| 1/4 teaspoon black pepper | |
| 1 cup grape tomatoes | Washed and quartered. |
| 1 medium red onion | Washed, peeled and diced. |
| 1 (8oz.) package fresh mushrooms | Washed and sliced. |
| 1 cup cucumber | Washed and chopped. |
| 4 oz. fat free feta cheese | For vegans: use vegan feta cheese |
Directions:
| Steps: | Directions: | Critical Control Point / Quality Assurance |
| 1 | Cook pasta according to package directions. Drain pasta. | |
| 2 | For Dressing: In a small bowl whisk together white wine vinegar, basil, oil, salt, garlic powder, Dijon mustard and black pepper. | |
| 3 | In a large bowl combine pasta, chicken tomatoes, red onion, mushrooms and cucumber. Add dressing. Toss gently to coat. | |
| 4 | Chill until ready to serve. Top with feta cheese just before serving. |
