At first I thought this pasta salad had an unusual combination of ingredients, but when I finally hesitantly tried it, my mouth was pleasantly surprised. This meal is easy to make for a simple family lunch or dinner, and it can also be doubled or tripled and served at a large gathering.
Feta Cheese and Chicken Pasta Salad
1 pepper, diced (green, orange, red or yellow)
1 large onion, diced
1 cucumber, quartered
1 cup frozen peas (cooked through, cool, but not hot)
1 lb chicken (I prefer using chicken tenders), thawed
1/2 cup to 1 cup Feta Cheese
16 oz package spiral pasta or similar shaped noodle, cooked
Follow package directions and cook pasta. Pound thawed chicken with a meat tenderizer. Place chicken in a greased skillet (I use PAM, but you can use oil or butter) and season with pepper, salt and small amount of lemon pepper. Add 1 tablespoon or so of Italian Dressing. Cook each side of chicken about 7 minutes or until done. Remove from pan to cool. Slice the chicken.
In the same skillet, place the diced onion and pepper. Splash equal amounts of Italian and Catalina Dressing to flavor the mixture, start out with small amounts. Cook until the peppers are tender crisp, about 3-5 minutes.
Add chicken and vegetable mixture to cooked pasta and stir thoroughly. When the meal is ready to serve, add remaining veggies and cheese. Add more dressing to taste … I prefer adding more Catalina, but not Italian.
Since I like to keep the pasta salad for leftovers, I don’t add any Feta cheese, cucumber, tomato or extra salad dressing to the main dish. I add that at each individual serving. I typically use 2 tablespoons of Feta cheese for each serving.