Ingredients
Scale
For the Salad
- 12 oz gluten free pasta (brown rice or corn-based)
- ½ cup red onion (finely diced)
- 12 oz cherry or grape tomatoes (halved)
- 1 large cucumber (or 3 mini cucumbers, diced)
- ½ cup sliced pepperoncini
- 2 grilled chicken breasts (chopped)
- ⅓ cup fresh parsley (chopped)
- ½ cup feta cheese (optional)
For the Dressing
- ⅓ cup olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 2 teaspoons Italian seasoning
- 2 teaspoons minced garlic
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
Instructions
- Cook Pasta: Bring salted water to a boil. Add gluten free pasta and cook 1 minute beyond the package instructions. Drain and rinse with cold water immediately.
- Prep Veggies & Protein: While pasta cooks, dice red onions, cucumber, halve the tomatoes, chop parsley, slice pepperoncini, and grill (or dice pre-cooked) chicken breasts.
- Make Dressing: In a small bowl or jar, combine olive oil, vinegar, lemon juice, Dijon, honey, garlic, seasoning, salt, and pepper. Whisk or shake until emulsified.
- Combine: Add cooked pasta, vegetables, chicken, and feta into a large salad bowl. Pour dressing over and toss gently until fully coated.
- Chill & Serve: Refrigerate for at least 30 minutes before serving. Toss again and garnish with more parsley or lemon zest if desired.
Notes
| Nutrient | Amount |
|---|---|
| Calories | 340 kcal |
| Total Fat | 17g |
| Saturated Fat | 3g |
| Cholesterol | 45mg |
| Sodium | 370mg |
| Total Carbohydrates | 29g |
| Dietary Fiber | 3g |
| Sugars | 3g |
| Protein | 20g |
| Gluten | 0g |
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: main dish, Salad
- Cuisine: Mediterranean-American