Empty the cupboards with Mediterranean Pasta Chicken Salad
Sep. 15, 2010 8:37 am
Updated: Sep. 16, 2010 8:59 pm
You know those days when you open the cupboard and see all those ingredients that you bought for a particular dish and either you
had more than you needed or you never actually got around to making that particular dish! I don't know why, but there is a certain amount of guilt associated to that for me. It's as if those poor ingredients are crying out to me, "We're so lonely sitting here.
Use me! Please, don't leave me here." I know, weird.
But that's what happened to me. There was this 3/4-full box of ditalini pasta that had been there for awhile, I had gotten it for
I made. So I thought, and searched through some cookbooks and recipe websites and came up with this salad. You can feel free to adjust this recipe according to the most needy delinquent ingredients in your cupboards.
I actually loved all the different flavors in this salad. The onion, garlic and green pepper were there, but they didn't overpower
the oregano, basil or cheeses. Best yet, no two bites were exactly the same. One might be a little salty from the Parmesan, another will have the bite of garlic or pepperoncini and the next the funky fun of some feta.
This would also make a great side minus the chicken.
You can serve it as is or on a bed of salad greens, but be sure to include some crunchy whole grain bread. The salad works out to
290 calories with 7 grams of fat and 5 of fiber per serving.
Get the recipe at
Fight the Fat Foodie.
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Nancy and I just got one of these Soiree
bottle-top Wine Decanter & Aerator and
were amazed by the difference it made. This is a must have for any wine drinker who doesn't want to invest in a decanter set.