Sunday, July 10, 2011

Pasta Salad with Chicken and Tapenade Dressing

300 g Rotini pasta
2-3 tbsp olive oil
1 yellow bell pepper, cut into 1/4 inch by 1 inch strips
2 garlic cloves, crushed
2 zucchini, cut into 1/6 inch slices
250 g cherry tomatoes, halved
3 tbsp chopped fresh parsley
7-8 chicken tenders (or 1/2 broiled chicken)
salt and pepper
paprika powder
100-150 g crumbled feta cheese

5 tbsp tapenade
2-3 tbsp olive oil
1-2 tbsp balsamico vinegar

Cook pasta as directed, drain, and let cool. If using chicken tenders, season with paprika and pepper. Heat 1 tbsp olive oil in a large enough skillet over medium-high heat. Add chicken and cook about 3-5 minutes per side until nicely browned. Remove from skillet and let cool. Heat 1-2 tbsp oil in the same skillet over high heat. Add zucchini and bell pepper. Cook until browned, about 5 minutes. Add garlic and cook for another minute. Remove from heat. For the dressing, mix together tapenade, oil, and balsamico. Place vegetables in a large bowl, add tomatoes, parsley, and dressing. Mix together gently. Sprinkle chicken tenders with salt. Cut chicken tenders (or broiled chicken) into pieces and add to vegetables. Add pasta to bowl, mix, and season to taste with salt, pepper, and balsamico. Serve topped with crumbled Feta cheese.

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