Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Pasta Salad with Chicken, Cucumber, Cherry Tomatoes and Feta
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 382
- Total Fat
- 23 g
- Saturated Fat
- 5 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 13 g
- Cholesterol
- 29 mg
- Sodium
- 326 mg
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 382
- Total Fat
- 23 g
- Saturated Fat
- 5 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 13 g
- Cholesterol
- 29 mg
- Sodium
- 326 mg
Ingredients
Directions
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20m
Easy
CLASS
- Bring a large pot of salted water to a boil. Add the penne and cook according to the package directions; drain and rinse under cold water. Transfer to a large bowl.
- Meanwhile, make the dressing: Combine the garlic, red pepper flakes and olive oil in a small saucepan. Cook over medium heat, stirring, for 3 minutes; let cool. Season with salt and black pepper.
- Add the chicken, cucumber, cherry tomatoes and feta to the pasta. Pour the dressing over the pasta salad and toss to coat. Season with salt and black pepper. Chill for up to 3 hours.
