• 8 ounces regular or whole-wheat orecchiette or elbow macaroni
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon white wine vinegar
  • 1½ tablespoons Dijon mustard
  • ½ teaspoon minced garlic
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon ground black pepper
  • 1/8 teaspoon salt
  • 1 cup cherry tomatoes, halved
  • ¾ cup cored, thinly sliced fennel bulb (about 1 small bulb)
  • 1 small cucumber, peeled, seeded, and diced
  • 1 cup cooked, skinless, diced chicken breast
  • 1/3 cup chopped fresh parsley
  • 1/3 heaping cup (2 ounces) crumbled feta

Pasta Salad with Chicken, Fennel, and Feta

Laurie 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.

  1. Cook pasta according to package instructions. Drain, rinse with cool water, and then drain again. Set aside.
  2. 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

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