YOUR SOLIN GENERATED RECIPE
Garden Vegetable Pasta Salad
Chilled chickpea rotini tossed with tender grilled chicken and crisp garden vegetables in a bright, zesty lemon-oregano vinaigrette.
INGREDIENTS
2 oz Chickpea rotini
3.5 oz Chicken breast
0.5 oz Feta cheese
0.5 cup Cherry tomatoes
0.5 cup Cucumber
0.25 cup Red bell pepper
1 tbsp Red onion
1 tsp Extra virgin olive oil
1 tbsp Lemon juice
0.5 tsp Dried oregano
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Cook the chickpea rotini in boiling salted water according to package directions, then drain and rinse with cold water.
Grill or sear the chicken breast until cooked through, then dice into bite-sized pieces.
Halve the cherry tomatoes and dice the cucumber, red bell pepper, and red onion.
In a small bowl, whisk together the olive oil, lemon juice, dried oregano, sea salt, and black pepper.
In a large mixing bowl, combine the cooked pasta, diced chicken, vegetables, and crumbled feta cheese.
Pour the dressing over the salad and toss thoroughly to ensure every ingredient is evenly coated.