Pasta Salad with Chicken, Fennel, and FetaLaurie Gauguin
- Serves: 4 people
Orecchiette translates to “little ears,” describing the cupped shape of these pasta disks. If you’re unable to find Italian orecchiette, elbow macaroni works just fine. Precooked rotisserie chicken cuts down on prep time. Chopped black olives make a nice garnish.
- Cook pasta according to package instructions. Drain, rinse with cool water, and then drain again. Set aside.
- Whisk together lemon juice, vinegar, mustard, garlic, olive oil, pepper, and salt. Toss with pasta. Add tomatoes, fennel, cucumber, and chicken; toss. (May be made 2 hours ahead.) Stir in parsley and feta just before serving.
PER SERVING: 390 cal, 12g fat (7g mono, 1g poly, 4g sat), 42mg chol, 21g protein, 47g carb, 3g fiber, 345mg sodium