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Greek Pasta Salad with Feta and Chicken Recipe

Greek Pasta Salad with Feta and Chicken

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (32)

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Average Rating:

Total Reviews: 32

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  • on September 18, 2011

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    Good base pasta dish. I added tomato and black olives. I put more thyme, oregano, garlic and mustard in than what the recipe called for. Needed something else. Quick and easy to fix. I will make it again.

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  • on August 01, 2011

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    Loved this -- a one pot meal in the summer? -- that's an A++ in my book! And it is very delicately flavored -- it's just perfect for a nice light summer meal. And it is a perfect picnic dish! It's also very budget friendly -- nice! What has happened to Robin Miller? I thought her show was great and her recipes were easy and fun. I guess she's not on the FN anymore? :(

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  • on July 24, 2011

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    I'm sorry, this dish did not do it for me. It was very bland, and seemed to lack a lot of flavor. I made it exactly like the recipe stated and neither my husband nor myself liked it. We had to add bottled dressing just so we could have the dinner, since it was already made. Cannot figure out how it got high ratings. Bland!

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  • on July 20, 2011

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    Perfect for a hot summer night! I used a rotisserie chicken and the flavor was amazing. Also used lemon olive oil for extra lemony taste. I used a larger chicken to pasta ratio to make it lower in carbs/higer in protein.

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  • on June 12, 2011

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    This is sooo yummy! I added some cayenne pepper & extra feta! Definitely a keeper!!

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  • on June 07, 2010

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    This dish came out delicious. Very light and the mint makes it refreshing! I did NOT have green peppers on hand so I used celery. Could not find didalini pasta so i used mini shells. I would suggest cutting the chicken smaller. Otherwise this is a wonderful and easy meal if you have a beach day or picnic.. or just friends for lunch. keeps well...can make it the night before. I will definitely make this again and agin.

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  • on October 12, 2009

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    I really like this dish. I substituted ground thyme in the recipe and it was fairly strong, but it is still really good. I didn't use the mint either becuase I don't care for it. It could use a few more veggies. Olives would be great, artichokes also. But still very good.

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  • on September 14, 2009

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    This is the second time I have made this meal, and both times it turned out fantastic. I would be very sparing with the mint as it does pack a punch, but it definitely does add to the recipe when mixed in the correct proportions. I love that this recipe is so versatile. You could add kalamatas, artichokes, hot sauce, etc. to the mix for a whole new flavor. I actually don't measure the ingredients. I just do it to my taste. I think I might add a little more red wine vinegar than the recipe calls for, but that's how I like it.

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  • on August 19, 2009

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    This was really good!! I was missing mint and i'm not sure how i would score it if I did have it, but yeah, it was simple and flavorful. For the meat, i didn't have cubed chicken but my mom had a whole cooked chicken that had been ready in the fridge so it worked out well. I think it wouldn't hurt if it had a little more flavors but it was still really good.

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  • on June 26, 2009

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    I just made this dish it was super fast and soooooo good. I didnt have the cubed chicken so I just cooked up some chicken and diced it and I also drained the thyme and oregano since my husband hates "herbs".
    I also ommited the mint since I dont ever buy that stuff and it was perfect.
    The dish was soooooo delicious, fast, simple and flavorful. I made extra sauce since my husband likes the pasta wetter and he loved it!!
    My two year old also ate up a whole bowl. I LOVE Robin Miller and her recipes are perfect for me since I stay home with my son and these save me so much time

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