YOUR SOLIN GENERATED RECIPE
Creamy Zesty Mediterranean Pasta Salad
Chilled chickpea pasta tossed with grilled chicken and crisp Mediterranean vegetables in a zesty, velvety Greek yogurt dressing.
INGREDIENTS
4 oz chicken breast
1.5 oz chickpea pasta
0.25 cup plain Greek yogurt
0.5 cup cherry tomatoes
0.5 cup English cucumber
2 tbsp red onion
5 whole kalamata olives
0.5 oz feta cheese
1 tbsp lemon juice
0.5 tsp dried oregano
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.
Season the chicken breast with a pinch of salt and pepper, then grill or pan-sear over medium heat until cooked through.
While the chicken and pasta cool slightly, dice the cucumber, halve the cherry tomatoes, and finely mince the red onion.
In a large mixing bowl, whisk together the Greek yogurt, lemon juice, dried oregano, garlic powder, and the remaining salt and pepper.
Slice the cooked chicken into bite-sized strips and add them to the bowl along with the cooked pasta and chopped vegetables.
Gently fold in the kalamata olives and crumbled feta cheese until everything is evenly coated in the creamy dressing.
Serve immediately or chill in the refrigerator for 30 minutes to allow the flavors to meld beautifully.