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Pasta Salad with Chicken, Fennel, and Feta

Servings 4 people
Calories 390kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

[ultimate-nutrition-label id="" align=""]
 
PER SERVING: 390 cal, 12g fat (7g mono, 1g poly, 4g sat), 42mg chol, 21g protein, 47g carb, 3g fiber, 345mg sodium

Nutrition

Calories: 390kcal | Carbohydrates: 47g | Protein: 21g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 42mg | Sodium: 345mg | Fiber: 3g